Milwaukee Sweet Tart Supper
Perfect for cozy weeknight dinners or casual gatherings, the Milwaukee Sweet Tart Supper strikes a delightful balance of savory, smoky, and tangy flavors in every bite. This vibrant sheet-pan meal brings together roasted brussels sprouts, smoky kielbasa slices, dried tart cherries, and a luscious maple-thyme glaze that adds a hint of sweetness. Finished with a crunch of toasted almonds, this dish offers a nutrient-packed experience with minimal prep time—ready in just 45 minutes! Whether served solo or paired with warm crusty bread, its hearty yet refined flavors make it a standout crowd-pleaser. Ideal for those craving a fast, flavor-packed dinner starring brussels sprouts and smoked sausage, this recipe is a true celebration of simplicity and taste.
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Recipe Information
Ingredients
- 500 grams brussels sprouts
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 0.5 teaspoons ground black pepper
- 400 grams smoked sausage (such as kielbasa)
- 100 grams dried tart cherries
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon fresh thyme leaves
- 50 grams slivered almonds
Instructions
Preheat your oven to 220°C (425°F) and line a large baking sheet with parchment paper.
Trim the brussels sprouts by removing any tough outer leaves, then slice them in half. Place them in a large mixing bowl.
Drizzle the brussels sprouts with 1 tablespoon of olive oil, sprinkle with kosher salt and black pepper, then toss to coat evenly.
Spread the seasoned brussels sprouts in a single layer on the prepared baking sheet and roast in the oven for 15 minutes.
While the brussels sprouts are roasting, slice the smoked sausage into 1 cm (approximately 1/2 inch) thick rounds. Set aside.
In a small bowl, whisk together the remaining 1 tablespoon of olive oil, maple syrup, apple cider vinegar, and fresh thyme leaves to create a light glaze.
After the initial 15 minutes of roasting, remove the brussels sprouts from the oven. Add the sliced sausage and dried tart cherries to the baking sheet, then drizzle the glaze evenly over all the ingredients. Toss gently to combine.
Return the baking sheet to the oven and roast for an additional 12-15 minutes, or until the brussels sprouts are tender and slightly caramelized, and the sausage is heated through.
In the final 5 minutes of roasting, sprinkle the slivered almonds over the mixture to toast lightly.
Remove the baking sheet from the oven and stir gently to combine the flavors. Serve hot as a complete supper or with warm crusty bread on the side.
Nutrition Facts
Calories |
577 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.7 g | 48% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 47 mg | 16% | |
| Sodium | 986 mg | 43% | |
| Total Carbohydrate | 44.4 g | 16% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 28.7 g | ||
| Protein | 17.4 g | 35% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 116 mg | 9% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 781 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
