 | | Directions |
- Preheat oven to 450°.
- Toss sprouts, onions and sausage in a bowl with the oil, salt and pepper.
- Spreading them out in a single layer on a baking sheet and roast for 20 minutes or until Brussels sprouts are lightly browned and tender yet crisp. Stir occasionally through the 20 minute period.
- Simmer milk, mustard, honey and vienter in a small suacepan over medium low heat for 10 minutes. It will slightly thicken, stir often.
- Place sprouts in a serving dish and spoon sauce over them evenly.
|
|
|
Prep Time: 10 minutes
Cook Time: 20 minutes
Container: baking sheet, small sauce pan
Servings: 6
|  | | Ingredients | | - | | 1 pound Brussels sprouts cleaned, trimmed, may cut in half |
| - | | 1 red onion, cut into wedges |
| - | | 1 white onion, cut into wedges |
| - | | 4 ounces kielbasa sausage, cut into 1/2 inch slices |
| - | | 4 ounces smokey cheddar wurst sausage, cut into 1/2 inch slices |
| - | | 1 cup peeled baby carrots |
| - | | 2 tablespoons olive oil |
| - | | salt and pepper to taste |
| - | | 1/2 cup milk |
| - | | 1/4 cup Dijon mustard |
| - | | 1 tablespoon honey |
| - | | 1 teaspoon apple cider vinegar |
| |
| |
