Vegetarian · 30 min
Sausage, Brussels Sprout, Mushroom & Leek Bake with Honey-Dijon Sauce
- 30 min
- 2–6 servings
- 595 kcal / serving
A hearty bake pairing Brussels sprouts, mushrooms, leek, and sausages with a tangy honey-Dijon glaze. It comes together quickly on a weeknight, with crisp edges and tender centers.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ lbBrussels sprouts
- ½ lbcremini mushrooms
- 1leek
- 2pork sausages
- leeks
From the pantry: apple cider vinegar, black pepper, Dijon mustard, extra virgin olive oil, honey, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring spoons · mixing bowls · oven mitts · stirring spoon · tongs · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More dinner ideas: easy dinners · dinners for two · sheet pan dinners
Shopping list by aisle
Produce
- ½ lbBrussels sprouts
- ½ lbcremini mushrooms
- 1leek
- leeks
Meat & seafood
- 2pork sausages
2 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| Brussels sprouts | ½ lb | 1 lb | 1 ½ lb |
| cremini mushrooms | ½ lb | 1 lb | 1 ½ lb |
| leek | 1 | 2 | 3 |
| pork sausages | 2 | 4 | 6 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 450°F and position the rack in the upper third.
- Wash and dry all fresh produce, then trim and halve the Brussels sprouts and quarter the mushrooms before adding them to a baking sheet.
- Trim the leek, rinse it well, and cut it into ¼-inch slices; add to the sheet with the vegetables.
- Drizzle everything with oil, season with salt and pepper, and toss to coat in an even layer.
- Nestle the sausages among the vegetables on the sheet.
- Bake, stirring the veg and turning the sausages halfway through, until the vegetables are tender and the sausages are nearly cooked, about 15 minutes; meanwhile whisk oil, Dijon, vinegar, honey, salt, and pepper in a small bowl to make the sauce.
- Switch the oven to broil on high and broil until the sausages are browned and cooked through, about 3 minutes.
- Remove from the oven, divide the sausages and vegetables onto plates, and drizzle with the honey-Dijon sauce before serving.
Two tips
- Prep ahead by washing and trimming the vegetables the night before; store them in a covered container.
- Swap in a spoon of any extra honey to vary sweetness or serve with a simple dollop of plain yogurt if you like a creamy contrast.
Nutrition per serving
- Calories
- 595 kcal
- Protein
- 26 g
- Carbs
- 28 g
- Fat
- 44 g
- Fiber
- 6 g
- Sodium
- 728 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.