Sausage, Brussels Sprouts, and Peppers with Tangy Dijon Sauce
Sheet pan dinners earn their place on the weeknight table not because they're simple, but because something about high heat and a single pan tends to coax more flavor out of ordinary ingredients than a more complicated method often does. It's a great way to get maximum flavor.
Caramelized edges, concentrated juices, and vegetables that get deeply savory without much intervention. The technique here is just a hot oven and a little bit patience. They key here is to ensure you rough chop your vegetables. Be sure not to cut then too small or they'll burn while the sausage gets crispy. A good rule of thumb is to generally make everything the same size.
The sausage gets golden and a little crisp at the edges. The Brussels sprouts char just enough to turn slightly sweet. The peppers soften and blister, and everything on the pan gets tossed in Chim Chim Churri before it roasts. The mustard sauce is what pulls it all together: tangy, creamy, a little bright from apple cider vinegar, and finished with Just Dill With It for that herby, cooling note that makes the whole plate feel intentional. This is the kind of dinner that tastes like you planned it.
Why You'll Like This
One pan, almost no cleanup. Everything roasts together on a single sheet pan, which means dinner is ready and the kitchen stays manageable.
The mustard sauce does the heavy lifting. Sour cream, coarse Dijon, apple cider vinegar, and Just Dill With It come together in under two minutes and make the whole plate feel finished.
Chim Chim Churri was made for this. The herby, garlicky warmth of the blend ties the sausage and vegetables together so the dish tastes considered without requiring much thought.
It works for any night of the week. Casual enough for a Tuesday, warm enough to set out for company on a Friday.
Flexible by nature. Swap the protein, change the vegetables, adjust the sauce — the framework holds no matter what's in the fridge.
Ingredients
Sheet Pan
4–6 links chicken sausage, sliced
1 bag (about 8 oz) mini sweet peppers, diced
1 lb Brussels sprouts, trimmed and halved
1½ tablespoons Chim Chim Churri
2 tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon black pepper
Dijon Sauce
⅓ cup sour cream
1½ tablespoons coarse Dijon mustard
1 tablespoon apple cider vinegar
2 teaspoons Just Dill With It
1 pinch kosher salt
Substitutions
Chicken sausage can be swapped for Italian pork sausage, smoked kielbasa, or a plant-based sausage without changing the method.
Brussels sprouts can be replaced with broccoli florets, cauliflower, or halved baby potatoes — adjust roasting time as needed.
Sour cream in the sauce can be swapped for full-fat Greek yogurt for a slightly lighter, tangier version.
Make Ahead
The mustard sauce can be made up to three days in advance and stored in an airtight container in the refrigerator. The flavors deepen as it sits.
Vegetables and sausage can be prepped and stored raw on the sheet pan (covered with plastic wrap) in the refrigerator for up to 24 hours before roasting.
Storage
Leftovers store well in an airtight container in the refrigerator for up to 4 days.
Customization
Add a handful of cherry tomatoes to the pan for a burst of acidity.
A squeeze of lemon over the finished pan brightens everything.
Serve over a bed of creamy polenta or alongside crusty bread to turn this into a more substantial meal.
Instructions
Preheat your oven to 425°F and line a large sheet pan with parchment paper or foil.
Trim and halve 1 lb of Brussels sprouts, halve and seed 1 bag of mini sweet peppers, and slice 4–6 links of chicken sausage into whatever size you’d like.
Add the Brussels sprouts, peppers, and sausage to the sheet pan in a single layer.
Drizzle with 2 tablespoons of olive oil and sprinkle with 1½ tablespoons of Chim Chim Churri, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper.
Toss everything together directly on the pan until evenly coated, then spread into a single layer. After tossing, I like to place each brussel sprout, cut side down for extra crispiness.
Roast at 425°F for 25–30 minutes, flipping once halfway through, until the sausage is golden and the Brussels sprouts are caramelized at the edges.
While the pan roasts, whisk together ⅓ cup of sour cream, 1½ tablespoons of coarse Dijon mustard, 1 tablespoon of apple cider vinegar, 2 teaspoons of Just Dill With It, and a pinch of kosher salt in a small bowl.
Taste the sauce and adjust — a little more vinegar for brightness, a little more Dijon for sharpness. Chill while the sheet pan cooks.
Remove the pan from the oven and let it rest for 2–3 minutes.
Serve directly from the pan with the mustard dipping sauce alongside.
