This one-pan meal prep involves sausage, grapes, and Brussels sprouts. You'd be surprised how delicious these flavors are together!
Ok, before we go any further, yes, you read that right. There are GRAPES in this meal prep.
You might be surprised by the fact that we're putting grapes in a sheet pan dinner. They become even sweeter when exposed to the heat of the oven, and provide a really delicious contrast to the bitterness of Brussels sprouts and the savory notes of sausage. You'll never look at grapes the same way again—and we mean that as a good thing!
This whole30 compliant recipe combines lean sausage, fresh brussels sprouts, and sweet, crisp grapes and then finished off with a truffle dijon dressing to really tantalize your taste buds. Can you only imagine the explosion of flavors going on in this? It makes the best lunch or dinner. Heck, we even ate it for breakfast one day! Sausages are a breakfast item, right? This one-pan recipe will make your Sunday meal prep a breeze!
Roasted Brussels Sprouts, Grape & Sausage Meal Prep Ingredients
- 1 pound baby brussels sprouts
- ⅔ pound red grapes
- 4 sausages (about a pound)
- 2 tablespoon olive oil (we used truffle oil)
- 3 tablespoon Dijon mustard
- Salt & pepper, to taste
- Fresh lemon
How to Make One-Pan Roasted Brussels Sprouts, Grapes, and Sausage Meal Prep
It's truly one of those sheet pan preps that can't be beat. Sausage is great as is and so it's not a protein that needs a marinade. (We'll get to that dressing in a minute, though). Combine it with the Brussels sprouts and the grapes, and pop it in the oven. Then, set the table, think about what else you might want to eat with this (bread might be calling your name if you're not Whole30 or Paleo), and let the oven do the work. Sheet pan dinners are so great because there's so little cleanup required. Score! A great move for a busy weeknight, or a quick meal prep that reheats in a flash during the week.
The dressing is delicious so don't skip it. In a small bowl, whisk together the olive oil, Dijon mustard, lemon juice, and salt and pepper.
How to Store and Serve One-Pan Meal Prep
Once everything is ready you can serve right away or portion everything into individual meal prep containers. Seal them up and store in the fridge. Then, you can simply reheat in the microwave, right in a skillet, or back in the oven if desired. All will work just fine. You can also freeze this entire meal prep if you want. The grapes might not revive so well, but they should perk up a bit when you reheat everything, after it's defrosted.
This is a perfect meal in and of itself. But feel free to serve it with some cauliflower rice, or regular brown or white rice. You can also put together a green salad if you want more veggies.
Substitutions and Alterations
If you can't find baby Brussels sprouts, then try to select smaller ones if possible, or at least sprouts that are the same size so they roast evenly. You're going to cut them in half anyway, which will help to speed up the cooking process (and give a nice surface area for some browning and flavor).
Any kind of grapes can be used here, whether red, green or purple. Seedless works best, though.
Feel free to substitute the sausage for chicken thighs, if desired. Just make sure to season them well with your favorite herbs and/or spices, and salt and pepper. A lot of the flavor of this dish comes from the sausage, along with the dressing on top.
Tips for Sheet Pan Dinners
Don't overcrowd the pan. If there isn't enough room on the sheet pan for all the food and it's crammed close together, the ingredients will steam and become soggy, and not develop that nice flavor that comes from roasting. If need be, separate the ingredients between two pans and roast them simultaneously. It's ok if your one-pan meal prep becomes a two-pan meal prep!
READ MORE: One-Pan Whole30 Sausage and Veggie Meal Prep
Drizzle with Truffle Dijon dressing
- 1 pound baby Brussels sprouts halved
- ⅔ pounds red grapes
- 4 sausages, sliced can use any brand/kind
- 2 tablespoon olive oil we used truffle oil, but can sub with any oil
- 2 tablespoon Dijon mustard
- Salt & pepper as desired
- Fresh lemon juiced
- Preheat oven to 400 degrees F
- Line a rimmed baking sheet with parchment paper and add the Brussels sprouts, sausages, and red grapes to the sheet.
- In a small bowl, whisk together oil, mustard and the juice of half of a lemon. Taste, and adjust as needed with more oil, mustard, or lemon juice, or water. Drizzle over everything on the sheet pan. Sprinkle with salt & pepper, if desired. Toss gently to coat everything.
- Roast in the oven for 10-12 minutes. Remove from the oven and toss gently to recombine.
- Return to the oven for an additional 10-12 minutes or until your Brussels sprouts are fork tender.