Mustard Cheddarwurst Sheet-Pan Dinner
Roasted red potatoes and fall Brussels sprouts make an easy sheet-pan dinner with cheddarwurst and a tangy mustard finish.
This recipe may need another look before cooking.
It scored 7/10, below our 8/10 retry mark.
- Total time: 55 min
- Servings: 2 servings
- Estimated total cost: $5
- Calories per serving: 860 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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Leftover cheddarwurst13 oz
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Olive oil2 tbsp
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Diamond Crystal kosher salt1 tsp
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Black pepper1/4 tsp
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Dijon mustard1 tbsp
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Apple cider vinegar2 tsp
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, 1 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, 2 tsp apple cider vinegar, and 1/2 tbsp olive oil into a dressing.
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Roast the vegetables for 18 minutes. Add 13 oz leftover cheddarwurst, keeping the links whole, and roast for 15–18 minutes more, until the potatoes are tender and the center of a sausage reaches 160°F. Rest the cheddarwurst for 3 minutes.
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Divide the roasted 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.