Roasted Brussels Sprout Bowls

$7.46 recipe / $1.87 serving
by Beth - Budget Bytes
4.92 from 36 votes
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One of the best parts about recipe testing is that when you stumble onto something good you have a great excuse to make it over and over again while you tweak the details. I’ve been enjoying variations of these Roasted Brussels Sprout Bowls for a couple of weeks now, and I think they’re finally ready to share with you!

These Roasted Brussels Sprout Bowls are simple, satisfying food that holds up well to refrigeration, making them perfect for meal prep. You can make them meat-free with vegetarian sausage, like I did, or use your favorite chicken sausage.

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One prepared Roasted Brussels Sprout Bowl next to the sheet pan of roasted Brussels Sprouts and Sausage

Use Your Favorite Sausage

As I mentioned above, I used a vegetarian Italian sausage that I got at Aldi, but just about any flavor of chicken sausage would also work here (apple flavored would be particularly nice with the Dijon and Brussels sprouts).

Can I Use Frozen Brussels Sprouts?

Many readers have told me in the past that they love roasting frozen Brussels Sprouts in the same manner that I do Roasted Frozen Broccoli. So, I tried this with frozen Brussels, but found the fresh to be a lot better in this application. You can slice the fresh in half and they get a nice crispiness on the edges that I did not get with the frozen.

Substitutions for Creamy Dijon Dressing

If you just aren’t into Dijon, don’t worry, there are still options. A creamy Caesar or ranch would also be a nice topper for this bowl. Unfortunately I don’t have recipes for those dressings, but store bought will work just fine.

Three glass meal prep containers full of Roasted Brussels Sprout Bowls lined up.

These are the Pyrex 3-cup Glass Food Storage Containers. (affiliate link)

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Roasted Brussels Sprout Bowls

4.92 from 36 votes
These hearty and satisfying Roasted Brussels Sprout Bowls hold up well to refrigeration, making them perfect for meal prep or taking leftovers for lunch. 
Creamy Dijon Dressing being Drizzled onto a Roasted Brussels Sprout Bowl
Servings 4
Prep 15 minutes
Cook 40 minutes
Total 55 minutes

Ingredients

Mashed Potatoes

  • 2.5 lbs. russet potatoes ($0.87)
  • 1/2 tsp salt ($0.02)
  • 2 Tbsp butter ($0.36)
  • 1/2 cup milk ($0.16)

Creamy Dijon Dressing

Roasted Brussels Sprouts and Sausage

  • 1 lb. fresh Brussels sprouts ($1.99)
  • 12 oz. vegetarian Italian sausage* ($2.89)
  • 2 Tbsp olive oil ($0.32)

Instructions 

  • 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. 

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Notes

*Use your favorite sausage, does not need to be vegetarian.

Nutrition

Serving: 1ServingCalories: 703kcalCarbohydrates: 70gProtein: 34gFat: 34gSodium: 1109mgFiber: 10g
Read our full nutrition disclaimer here.
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Scroll down for the step by step photos!

Creamy Dijon Dressing being Drizzled onto a Roasted Brussels Sprout Bowl

How to Make Roasted Brussels Sprouts Bowls – Step by Step Photos

Cubed Potatoes in a Pot of Water

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).

Finished Mashed Potatoes

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.

Creamy Dijon Dressing Ingredients in a Jar

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. 

Finished Creamy Dijon Dressing in a jar

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

Brussels Sprouts and Sausage on a baking sheet ready to roast

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.

Vegetarian Italian Sausage Package

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.

Roasted Brussels Sprouts and Sausage on the baking sheet with a spatula

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

A Roasted Brussels Sprout Bowl being eaten with a black fork

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.

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  1. This recipe is absolutely delicious! I’ve been making it bi-weekly for 2 or 3 years now(honestly I forget at this point). It’s a entire family pleaser. Our 7 year old and 2 year old love this meal.

  2. I just read that if you want to roast frozen veggies, do not thaw them. Preheat oven to 450 F and keep veg frozen until oven is ready. Then quickly place on dark sheet pan and spray with olive oil.

  3. I love this recipe, it really hits the spot when you need a comfort meal! You absolutely nailed it, Beth :)

  4. Nutrition estimations are wrong. Actually 781 calories for a serving according to my fitness pal.

    1. Hi, Korrin! Thank you for pointing out that discrepancy! As we mention in our nutrition information disclaimer (https://www.budgetbytes.com/nutrition-information-disclaimer/), we use a software called Spoontacular API to calculate all our nutrition information. Because of this, what you see at the bottom of the recipe card should only be considered a rough estimate. In this specific case, the widget was showing an error for a couple of the ingredients and wasn’t including them in its calculation. I was able to fix the issue and update the recipe card to reflect its new calculations, which are much closer to what you saw in your fitness app. ~Marion :)

  5. I just had this, delicious! I made twice the amount of the dressing because I like dressing. It was great heated in the microwave. Very pleased as this is something different

  6. Yeah.  This recipe was a hit.

    We used regular Italian sausage and upped the cook time 10 min, as we like everything a little – burned – crispy in this house hold.

    Yukon gold potatoes because they’re my favorite, with extra butter, but no other changes.  Very easy versatile meal you can tweak for your family’s preferences ❣️ And so good.

  7. Delicious! However, I’ve found that the sausage gets really overcooked if it bakes for as long as the veggies. I usually do one pan with brussels sprouts (double the amount Beth says!) and chunks of red onion, and put the sausage on another pan for only 10-15 minutes.

    And since I’m not a big fan of mashed potatoes, I usually serve this over grits or cornbread – both go very well with these flavors!

    1. I liked this even better than I thought I would. Easy and delicious. We added some sauerkraut and red pepper flakes to the bowl and that really took it to the next level!

  8. This is great! I made it for meal prep, but I set some aside for a quick dinner, and I’m glad I did. It’s warm, it’s filling, and it’s the perfect balance between tangy/savory/rich/creamy. I used Beyond Meat (love this stuff!) brats, and they caramelized beautifully alongside the Brussels sprouts. The potatoes were rich and filling, and I found that just a few dashes of dressing was enough to give *plenty* of flavor.

    I’m really looking forward to the next couple of days’ worth of work lunches – how many people can say that? :)