1 lb small potatoes (red or Yukon gold), halved or quartered depending on size
Garlic powder, salt, pepper
2 Tbsp olive oil, beef tallow
2 1/2 Tbsp honey
2 Tbsp Dijon mustard
1/4 cup TC Farm almonds or walnuts, chopped
Pre-heat oven to 450 degrees.
Add Brussels sprouts, potatoes, olive oil (or beef tallow for extra meaty, crispy potatoes and Brussels sprouts), garlic powder, salt and pepper. If the mixture is a bit dry, add more oil.
Spread the veggie mixture in an even layer on a baking sheet, cut side down. Roast for 15 minutes.
In a small bowl combine honey and mustard. Score the sausages on both side to allow fat to escape when they are added to the pan.
Once the veggies have roasted for 15 minutes add the sausage and drizzle with the honey mustard mixture. Sprinkle with nuts. Roast for 10 minutes or until the veggies are golden and the sausage is heated through. Season with salt and pepper to taste.
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