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Wagyu Beef Bratwurst and Vegetable Sheet Pan Dinner with Honey Mustard Glaze
Prep Time: 35 Minutes
Cook Time: 30 Minutes
Difficulty Level: 1
(Levels: 1-5 with 5 being most difficult)
Recipe provided by Chef Melanie Hammericksen
Take the Fullblood Wagyu beef bratwursts out of the freezer, and place them in the refrigerator 24 hours before starting this recipe.
PREPARING THE WAGYU BEEF BRATWURST AND VEGETABLES
Preheat your oven to 450°F with a baking sheet placed inside the oven (as it's heating up).
Place the peeled and cut yellow onion, trimmed and halved brussels sprouts, halved baby yellow potatoes, peeled and cut carrots, and smashed garlic in a large bowl.
Add the grapeseed oil, kosher salt, and black pepper to the bowl, and toss. The oil should lightly coat all of the vegetables.
Using a sharp knife, score the Wagyu beef bratwurst on a biased cut about a 1/2 inch through the sausage. Be careful, and do not cut all the way through the bratwurst.
Briefly take the hot baking sheet out of the heated oven.
Place the oil-coated vegetables from the large bowl onto the hot baking sheet.
Then, arrange the scored Wagyu beef bratwurst on top of the vegetables.
Quickly place the loaded baking tray back in the oven, and close the oven door.
Bake for 17 minutes.
PREPARING THE HONEY MUSTARD GLAZE
Mix together the honey, stone ground mustard, and water in a small bowl.
Open the oven, and drizzle the honey mustard mixture evenly over the contents on the baking tray.
Then, sprinkle the sliced almonds over the top.
Close the oven, and cook for 12 minutes longer (or until the almonds are toasted and the vegetables are soft).
Once everything has cooked, remove the baking tray from the oven.
Place all of the vegetables on a large platter, and arrange the Wagyu beef bratwurst on top.
Serve while very warm, and enjoy!
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