Sheet-Pan Sausages and Brussels Sprouts with Honey Mustard

cooking.nytimes.com

Sue

1 pound fresh sausage, such as sweet or hot Italian, or bratwurst

1 pound brussels sprouts, trimmed and halved lengthwise

1 pound small potatoes, like baby Yukon gold or red potatoes, halved

2 tablespoons extra-virgin olive oil, plus more as needed

Kosher salt and black pepper

4 teaspoons honey

1 tablespoon Dijon mustard

1 tablespoon yellow mustard seeds (optional)

¼ cup almonds or walnuts, chopped (optional)

Directions at cooking.nytimes.com

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