Bratwurst, Brussels Sprouts and Grapes
If you’ve ever found a few sad, squishy grapes at the bottom of the bag, this one’s for you. Instead of tossing them, turn them into dinner with one of Vivian’s favorite no-fuss methods—a sheet pan meal. Bratwurst (or whatever sausage you’ve got) roasts alongside Brussels sprouts and those forgotten grapes, which caramelize into something sweet, tart, and unexpectedly elegant. A drizzle of honey mustard glaze ties it all together. Easier than taking out the trash—and a lot more satisfying.
Ingredients
4 bratwurst or other fresh sausage in its casing
3 cups of brussels sprouts, halved lengthwise
1 ½- 2 cups grapes
3 tablespoons olive oil
1 ½ teaspoons kosher salt
Good pinch of chili flakes
2 tablespoons honey
2 tablespoons dijon mustard
1 tablespoon lemon juice
Directions
Lay the bratwurst on a large rimmed baking sheet. Arrange the Brussels sprouts and grapes around the sausage, making sure all the ingredients have room to breath and roast. Drizzle with olive oil. Season with salt and chili flakes. Massage the sprouts with the oil and seasonings making sure they, in particular, are nicely coated.
Transfer the baking sheet to the oven and roast at 375 for 25-30 minutes.
While the dish is in the oven, whisk together the honey, dijon and lemon juice. To serve, divide the Brussels, sausage and grapes evenly between 4 bowls.
Drizzle with the honey mustard mixture and enjoy!