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One-Pan Chicken, Sausage, and Brussels Sprouts
  • 1 pound ( 450 g) Brussels sprouts, trimmed and halved (or quartered if very large)
  • 5 medium shallots, peeled and quartered
  • 1 lemon, thinly sliced into rounds, seeds discarded
  • 3 tablespoons (45ml) extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 3 medium cloves garlic, minced or grated
  • 1 ½ tablespoons (20ml) Dijon mustard
  • 1 ½ tablespoons (20ml) honey
  • 1 tablespoon (15ml) Worcestershire sauce
  • 3 teaspoons chopped fresh rosemary needles (from about 5 sprigs)
  • 4  bone-in, skin-on chicken thighs (about 1 ½ pounds; 680 g)
  • 4 large Italian sausages (about 1 ½ pounds total), hot or sweet, cut into 2-inch lengths
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