Name: Sausage with Honey-Chili Glazed Brussels Sprouts & Carrots over Rice
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1.02 kg Brussels sprouts; 6 medium carrots; 1 ½ cups jasmine rice; 1 ½ limes; 6 pork sausages; black pepper; chili-garlic sauce; garlic powder; honey; salt; toasted sesame oil

Sausage with Honey-Chili Glazed Brussels Sprouts & Carrots over RiceSausage with Honey-Chili Glazed Brussels Sprouts & Carrots over Rice — a 40-minute dinner recipe with 11 ingredients, serving 6.Ingredients

1.02 kg Brussels sprouts

6 medium carrots

1 ½ cups jasmine rice

1 ½ limes

6 pork sausages

black pepper

chili-garlic sauce

garlic powder

honey

salt

toasted sesame oil

Instructions

Preheat oven to 230°C (450°F).

Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a medium saucepan. Add water and salt, then bring the mixture to a boil over high heat.

Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove from the heat and let stand, still covered, for 5 minutes.

Meanwhile, wash and dry the fresh produce.

Peel, trim, and cut carrots lengthwise into quarters, then crosswise into 2-inch long pieces; divide between two baking sheet pans.

Trim and halve Brussels sprouts; add to the baking sheets with the carrots. Drizzle with oil, season with spices, and toss to combine; spread out in an even layer.

Add sausages to the baking sheets, nestling them into the veggies.

Place baking sheets in the oven and roast, tossing once, until veggies are fork-tender and sausages are cooked through, 15-20 minutes. Remove from oven.

Meanwhile, juice limes into a small bowl; add honey and chili-garlic sauce. Whisk to combine the honey-chili glaze.

When the sausages and veggies are done, transfer sausages to a cutting board; drizzle veggies with the glaze and toss to combine. Return to the oven and continue to roast until caramelized, 4-5 minutes more. Remove from oven.

Cut sausages in half lengthwise, then slice crosswise into ½-inch thick half-moons.

To serve, divide rice, veggies, and sausage between plates or bowls. Enjoy!

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