Sausage with Honey-Chili Glazed Brussels Sprouts & Carrots over Rice

Ingredients

• 0.5 lb Brussels sprouts (Trimmed and halved)
• 4 Carrots (Medium; peeled, trimmed, quartered lengthwise, and cut into 2-inch pieces)
• 1 cup Jasmine rice (Uncooked)
• 1 Lime (Juiced)
• 4 Pork sausages
• Black pepper (To taste)
• Chili-garlic sauce (For the glaze; amount not specified)
• Garlic powder (For seasoning; amount not specified)
• Honey (For the glaze; amount not specified)
• Salt (For the rice and vegetable seasoning; amount not specified)
• Toasted sesame oil (For drizzling over the vegetables; amount not specified)
• Water (For cooking the rice; amount not specified)

Steps

1. 1

   Preheat the oven to 450°F.

2. 2

   Using a strainer or colander, rinse the jasmine rice under cold running water. Drain it and transfer it to a medium saucepan.

3. 3

   Add water and salt to the saucepan with the rice. Bring the mixture to a boil over high heat.

4. 4

   Once the liquid boils, stir the rice mixture, cover the saucepan, and reduce the heat to low. Cook for 15–18 minutes, until the liquid is fully absorbed.

5. 5

   Remove the rice from the heat and let it stand, still covered, for 5 minutes.

6. 6

   Meanwhile, wash and dry the fresh produce.

7. 7

   Peel, trim, and cut the carrots lengthwise into quarters, then crosswise into 2-inch pieces. Transfer them to a large baking sheet.

8. 8

   Trim and halve the Brussels sprouts, then add them to the baking sheet with the carrots.

9. 9

   Drizzle the vegetables with toasted sesame oil, season with black pepper, garlic powder, and salt, and toss to combine. Spread the vegetables into an even layer.

10. 10

    Add the sausages to the baking sheet, nestling them into the vegetables.

11. 11

    Roast the sausages and vegetables at 450°F, tossing the vegetables once, until the vegetables are fork-tender and the sausages are cooked through, about 15 minutes. Remove the baking sheet from the oven.

12. 12

    Meanwhile, juice the lime into a small bowl. Add the honey and chili-garlic sauce, then whisk to combine the honey-chili glaze.

13. 13

    Transfer the cooked sausages to a cutting board. Drizzle the vegetables with the honey-chili glaze and toss to combine.

14. 14

    Return the vegetables to the oven and roast for 4–5 minutes more, until caramelized. Remove the baking sheet from the oven.

15. 15

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

16. 16

    Divide the rice, glazed vegetables, and sliced sausage among plates or bowls. Serve immediately.

Notes

The structured recipe lists water, oil, spices, honey, and chili-garlic sauce without quantities. The sausages should be cooked through before serving, but no internal temperature is specified in the source.

Nutrition per serving

• main
• one-pan
• roasted
• weeknight
• high-protein
• rice
• pork
• vegetables