Roasted Brussels Sprout Bowls

Ingredients

• 2.5 lbs. russet potatoes
• 1/2 tsp salt
• 2 Tbsp butter
• 1/2 cup milk
• 3 Tbsp olive oil
• 1 Tbsp Dijon mustard
• 1 Tbsp mayonnaise
• 1 Tbsp red wine vinegar
• 1/8 tsp salt
• 1/4 tsp sugar
• 1/16 tsp garlic powder
• Freshly cracked pepper
• 1 lb. fresh Brussels sprouts
• 12 oz. vegetarian Italian sausage
• 2 Tbsp olive oil

Directions

1. Peel the potatoes, then cut them into 1-inch chunks. Rinse them thoroughly in a colander, move them to a pot, and add 1/2 tsp salt plus enough water to cover them. Cover the pot and bring it to a boil over high heat. Cook until the potatoes are extremely tender, about 7-10 minutes. Drain them in the colander, then give them a quick rinse with hot water to wash away extra starch.
2. As the potatoes drain, put the same pot back on the stove and add the butter and milk. Warm them over low heat until the butter is melted and the milk is hot. Add the cooked potatoes back to the pot, shut off the heat, and mash until smooth. Add salt and pepper to taste.
3. While that is happening, prepare the Creamy Dijon Dressing. In a small bowl or jar, combine the olive oil, Dijon, mayonnaise, red wine vinegar, salt, pepper, sugar, and garlic powder, then whisk until smooth. Put the dressing aside for later.
4. Preheat the oven to 425ºF. Pull off any wilted or damaged Brussels sprout leaves, then cut the sprouts in half. Cut the sausage into 1/2-inch medallions.
5. Place the Brussels sprouts and sausage in a large baking dish, then pour 2 Tbsp olive oil over them. Toss until the sprouts and sausage are coated and the bottom of the baking sheet has a nice coating of oil, too. Roast in the hot oven for 20-25 minutes, stirring once midway through, until everything is deeply browned. After roasting, add a pinch of salt.
6. Assemble the bowls by spooning about 1 cup of mashed potatoes into each bowl. Top each one with 1/4 of the roasted Brussels sprouts and sausage, then drizzle on a couple spoonfuls of the creamy Dijon dressing right before serving.