Roasted Brussels Sprout Bowls

Peel and cube the potatoes into 1-inch pieces. Rinse them well in a colander, then transfer to a pot and add 1/2 tsp salt and enough water to cover. Place a lid on the pot and heat over high until the water begins to boil. Boil the potatoes until very tender (about 7-10 minutes). Drain the potatoes in the colander and rinse briefly with hot water again to remove excess starch.

While the potatoes are draining, return the pot to the stove and add the butter and milk. Heat over low until the butter has melted and the milk is hot. Return the cooked potatoes to the pot, turn the heat off, and mash until smooth. Season with salt and pepper to taste.

Meanwhile, make the Creamy Dijon Dressing. Combine all the ingredients (olive oil, Dijon, mayonnaise, red wine vinegar, salt, pepper, sugar, garlic powder) in a small bowl or jar and whisk until combined. Set the dressing aside.

Preheat the oven to 425ºF. Remove any wilted or damaged leaves from the Brussels sprouts and slice them in half. Slice the sausage into 1/2-inch wide medallions.

Add both the Brussels sprouts and sausage to a large baking dish and drizzle 2 Tbsp olive oil over top. Toss the Brussels sprouts and sausage in the oil until everything is well coated and the baking sheet has a good layer of oil on its surface as well. Roast the Brussels sprouts and sausage in the hot oven for 20-25 minutes, or until they are well browned, stirring once half way through. Season with a pinch of salt after cooking.

To build the bowls, add about 1 cup of mashed potatoes to each bowl, then add 1/4 of the roasted Brussels sprouts and sausage to each bowl. Drizzle a couple spoonfuls of the creamy Dijon dressing over top just before serving.

STEP BY STEP PHOTOS

Peel and cube about 2.5 lbs. russet potatoes. Rinse them well in a colander to remove the excess starch, then add them to a pot and fill with water just until they are covered. Add 1/2 tsp salt, cover the pot, and bring it up to a boil. Boil the potatoes until they are very soft (7-10 minutes).

Once the potatoes have boiled until they are super soft, drain them in a colander and rinse briefly with hot water to remove even more starch. Add 2 Tbsp butter and 1/2 cup milk to the pot and heat over low until the butter is melted and the milk is hot. Once hot, add the drained potatoes back to the pot and mash them until smooth. Season with salt and pepper to taste.

While the mashed potatoes are cooking, get started on the dressing and Brussels sprouts. To make the dressing, combine 3 Tbsp olive oil, 1 Tbsp Dijon mustard, 1 Tbsp mayonnaise, 1 Tbsp red wine vinegar, 1/8 tsp salt, 1/4 tsp sugar, 1/16 tsp garlic powder, and some freshly cracked pepper in a small bowl or jar.

Whisk the ingredients together until smooth. Set the dressing aside.

Preheat the oven to 425ºF. Remove any wilted leaves from 1 lb. Brussels sprouts, then slice them in half. Slice 12 oz. vegetarian or chicken sausage into 1/2-inch thick medallions. Add both to a large baking sheet, drizzle 2 Tbsp oil over top, and then toss until everything is well coated in oil and the baking sheet has a good layer of oil on it as well.

This is the vegetarian sausage I used, BTW. I tried this recipe with both chicken sausage and this vegetarian sausage, and I actually preferred the flavor and texture of this the most.

Roast the Brussels sprouts and sausage for 20-25 minutes, or until they are well browned, stirring once half way through.

To build your Roasted Brussels Sprout Bowls just scoop about a cup of mashed potatoes into each bowl, top with 1/4 of the Brussels sprouts and sausage, then drizzle some of the creamy Dijon dressing over top. If you’re going to meal prep this one, I would save the dressing separately and add it after reheating.