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Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 450°F.

• STEP 2

  Wash, dry, and halve Brussels sprouts; transfer to a baking sheet pan.

  • ½ lb Brussels sprouts

• STEP 3

  Slice sausages into ½-inch-thick rounds; add to the baking sheet.

  • 2 pork sausages

• STEP 4

  Drizzle sprouts and sausages with oil and sprinkle with salt and pepper. Place in the oven (it doesn't have to be fully heated) and roast until sprouts are tender-crisp and sausages are cooked through, 18-20 minutes.

  • 1 tsp extra virgin olive oil
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 5

  Meanwhile, fill a medium saucepan about halfway with hot water (from the tap); add salt, cover with a lid, and bring to a boil over high heat.

  • ¼ tsp salt

• STEP 6

  Wash, peel, and chop the potatoes into ½-inch cubes. Add to the saucepan and cook until very tender, 7-10 minutes. Drain and return to saucepan.

  • 2 medium red potatoes

• STEP 7

  Meanwhile, combine oil, Dijon, mayo, vinegar, sugar, salt, and pepper in a small bowl; whisk until smooth.

  • 1 tbsp extra virgin olive oil
  • 1 ½ tsp Dijon mustard
  • 1 ½ tsp mayonnaise
  • 1 ½ tsp red wine vinegar
  • ¼ tsp brown sugar
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 8

  Add butter, milk, salt, and pepper to potatoes and mash until smooth.

  • 1 tbsp butter, unsalted
  • 2 fl oz (¼ cup) whole milk
  • ¼ tsp salt
  • ¼ tsp black pepper

• STEP 9

  To serve, divide potatoes between bowls, top with Brussels sprouts and sausages; drizzle with creamy Dijon dressing and enjoy!