Sheet Pan Honey Mustard Sausages with Vegetables

Preheat the oven to 400°F (200°C) and line two large baking sheets with parchment paper or aluminum foil.

In a medium bowl, whisk together 1/3 cup Dijon mustard, 1/4 cup honey, 2 tablespoons whole grain mustard, 2 tablespoons apple cider vinegar, 2 tablespoons olive oil, 4 minced garlic cloves, 1 tablespoon fresh thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper until well combined. Set aside.

Thaw the frozen hotdogs according to package directions, then slice each hotdog diagonally into 3-4 pieces.

In a large bowl, toss the quartered red potatoes and carrot pieces with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Spread the potatoes and carrots evenly on one of the prepared baking sheets. Roast in the preheated oven for 15 minutes.

Meanwhile, in the same large bowl, toss the red onion wedges, bell pepper strips, and halved Brussels sprouts with the remaining 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Remove the baking sheet from the oven, add the onions, bell peppers, and Brussels sprouts to the partially roasted potatoes and carrots, and toss gently to combine.

On the second baking sheet, arrange the sliced hotdogs in a single layer.

Return both baking sheets to the oven and roast for 10 minutes.

Remove both sheets from the oven. Pour 2/3 of the honey mustard sauce over the hotdogs and toss to coat evenly.

Return both sheets to the oven and continue roasting for 15-20 minutes more, until the vegetables are tender and caramelized and the hotdogs are glazed and slightly crisp at the edges.

Remove from the oven and let rest for 5 minutes.

Transfer the roasted vegetables to a large serving platter and arrange the honey mustard glazed hotdogs on top.

Drizzle the remaining honey mustard sauce over everything, sprinkle with the remaining 1 tablespoon fresh thyme and 1/4 cup chopped parsley before serving.