Sausage and Brussels Sprouts Bake with Honey Mustard Sauce

Here is a recipe that I adapted to be more paleo. Even my 6 year old (the picky one) asked me to make again! It is almost a one dish meal, and super easy to make! I opted for almond milk over coconut milk since the flavor is milder. However, if I knew my kids weren't goign to like the sauce (even though I should have known better) I would have used coconut milk.

Ingredients:

1 pound Brussels sprouts, quartered
2 onions, sliced into rings
2 lbs sweet Italian Sausage or Brats (any flavor)
Himalayan pink sea salt, to taste

for the honey mustard sauce:

1/2 C almond or coconut milk
1/4 C brown mustard
1 TBS Raw, unfiltered and preferably local honey
1 tsp apple cider vinegar (I prefer Bragg)

Heat oven to 450 degrees (F)

Remove casings from the sausages by making a slit lengthwise in the casing and peeling it off the sausage. Slice sausages into 1/2-1 inch pieces.
In a large skillet over medium high heat, brown sausages until almost cooked through and browned on the outside.
Remove sausages to a baking dish trying to keep the fat from the sausage in the pan.

NOTE: If you are not using pastured sausage, discard the fat and add 1 TBS olive oil. Otherwise, keep the sausage fat in the pan and add the sliced onion. Cook until translucent and edges start to brown.
Add the onion to the baking dish, making sure you scrape the fat and as much of the brown bits from the pan into the baking dish. Add the quartered Brussels sprouts. Sprinkle with salt and mix well.
Bake for 20 minutes. Stir and then bake another 10 minutes.

While the sausage is cooking, combine mustard, honey, vinegar and milk in a small sauce pan. Simmer on low so the flavors combine and the sauce heats through. About 5-10 minutes.

Serve sauce on the side or on top of the sausage. My kids did not like the sauce (which I anticipated) so I put it on the side for them. The sauce is a little thin so you might want to put it in a small bowl so they can dip. My kids liked the meal without the sauce.