Mustard Cheddarwurst Sheet-Pan Dinner
Golden potatoes and caramelized fall Brussels sprouts roast alongside cheesy, smoky sausage, finished with a lively mustard dressing.
- Total time: 55 min
- Servings: 2 servings
- Estimated total cost: $5
- Calories per serving: 920 cal
- Oven
Ingredients
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Red potatoes1 lb $1.29
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Fresh Brussels sprouts1 lb $3.99
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Cheddarwurst links13 oz, from your leftovers
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Olive oil3 tbsp
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Diamond Crystal kosher salt2 tsp
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Black pepper1/4 tsp
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Dijon mustard1 tbsp
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Apple cider vinegar2 tsp
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Chateau Ste. Michelle Dry Riesling Washington White Wine1 bottle (750 ml) $9.99
Instructions
Swipe a step aside or click its number when it’s done.
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Preheat the oven to 425°F. Cut 1 lb red potatoes into 3/4-inch chunks. Trim and halve 1 lb Brussels sprouts, then dry both vegetables well.
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Toss the potatoes and sprouts with 1 1/2 tbsp olive oil, 2 tsp Diamond Crystal kosher salt, and 1/4 tsp black pepper. Spread them on a sheet pan with the sprouts cut-side down.
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Whisk 1 tbsp Dijon mustard and 2 tsp apple cider vinegar with 1 1/2 tbsp olive oil until spoonable.
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Roast the vegetables for 18 minutes. Add 13 oz cheddarwurst links, keeping them whole, and roast for 15–18 minutes more, until the potatoes are tender and the center of a link reaches 160°F. Rest the cheddarwurst for 3 minutes.
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Divide the vegetables and cheddarwurst between two plates and spoon the mustard dressing over them.
Want more detail? See the temperature guide.
Drink pairing: A dry Riesling balances the rich cheddarwurst and tangy mustard.
Wine picks:
- Chateau Ste. Michelle Dry Riesling Washington White Wine $9.99 1 bottle (750 ml)
- Trimbach Riesling $30.99 1 bottle (750 ml)
Why it works: The dish’s smoky cheddarwurst, roasted Brussels sprouts, and tangy Dijon dressing call for crisp acidity and a dry, refreshing finish. The first choice is explicitly dry; the second adds a more refined, mineral-driven option without the sweetness that would clash with the mustard.