Sheet-Pan Berbere Goat Sausages with Crispy Potatoes & Honey-Garlic Brussels Sprouts

What You Get

Chives

Garlic

Steamed potatoes

Berbere goat sausages (see note below)

Brussels sprouts

What You'll Need

Olive oil

Salt and freshly ground pepper

Honey

Step 1

Preheat the oven to 450ºF. Line a sheet pan with parchment or foil.

Step 2

Chop 1 tablespoon of chives. Chop 3 garlic cloves. In a small bowl, stir together ½ teaspoon of the chopped garlic and 2 tablespoons olive oil.

Step 3

Arrange the potatoes on half of the prepared pan. Using the palm of your hand, press down on each potato to smash to about ½ inch thick (the potatoes will split open and the flesh might crumble slightly). Brush half of the garlic oil onto the potatoes and season generously with salt and pepper. Using a spatula, flip the potatoes over, brush with the remaining garlic oil, and season with more salt and pepper.

Step 4

Roast until the bottoms of the potatoes are starting to brown, 15 to 20 minutes. Flip the potatoes over and arrange the sausages on the other half of the pan. Drizzle the sausages with 1 tablespoon olive oil and toss to coat. Roast until the sausages are browned and the potatoes are crispy, 15 to 20 minutes.

Step 5

Meanwhile, trim and halve the brussels sprouts. In a large frying pan with a lid over medium-high heat, warm 2 tablespoons olive oil. Add the sprouts, arranging them cut-side down. Season with salt. Cook undisturbed until the bottoms are golden brown, 3 minutes. Flip the sprouts and add ¼ cup water. Cover and cook for 4 minutes. Uncover and continue cooking, stirring occasionally, until the water has evaporated and the sprouts are crisp-tender, 3 to 5 minutes. Stir in the remaining garlic and cook until fragrant, 30 seconds. Remove from the heat, drizzle with 1 tablespoon honey, and toss to combine. Season to taste with salt and pepper.

Step 6

Heap the sausages, potatoes, and sprouts onto plates. Sprinkle the potatoes with the chives and serve warm.