Sausages with Brussels Sprouts and Potatoes

 Like the pierogi casserole from my last blog post, "Sheet-Pan Sausages and Brussels Sprouts With Honey Mustard" (NYT Cooking) is easily made vegetarian by substituting fake meat for real meat. In this case, I used Beyond sausages rather than real ones, and the results? 

Ludicrously delicious. I fought the urge to eat all four serving by myself in one go.

If you are wondering why you wouldn't just use pork sausages, as people have been doing for perhaps 4,000 years, it's because animal agriculture is a particular contributor to the climate change that is a feature of our modern industrial society. While we are unlucky that global warming is a side-effect of our modern lifestyles, we are lucky to live in an era of science so advanced that it tells us what causes global warming and how to fight it. To ensure that our species and others last another 4,000 years, we need to apply that science. As an individual, you can apply the science by consuming less meat (and dairy--this recipe is dairy-free, too).

Don't skip the optional mustard seeds and nuts in this recipe! They helped make it sublime.