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Arrange one oven rack in top third of oven and other rack in bottom third of oven. In a 13x9x2-inch baking pan, combine carrots, olive oil, mustard, 1/2 teaspoon salt and 1/2 teaspoon pepper. Toss to coat. Cover with foil. Place on bottom rack and roast in a 425°F oven for 15 minutes.
To prepare biscuits: In a large bowl, combine 1 1/2 cups flour, baking powder, sugar, sage, cream of tartar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Cut in 6 tablespoons butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture. Add 1/2 cup milk all at once. Using a fork, stir just until mixture is moistened.
Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it just until dough holds together. Pat or lightly roll dough to 1-inch thick. Cut dough with a floured 2 1/2-inch round cutter; reroll scraps as necessary to make 5 biscuits. Dip cutter into flour between cuts. Place dough circles 1 inch apart on an ungreased baking sheet.
Remove foil from carrots. Stir Brussels sprouts into carrots. Return to oven, uncovered, on bottom rack. Place baking sheet with biscuits in the oven on the top rack. Continue to bake 15 to 20 minutes more or until biscuits are golden and vegetables are tender and browned.
To prepare gravy: In a very large skillet, heat 2 teaspoons butter over medium-high heat. Add sausage and onion. Cook until meat is brown and onion is tender, using a wooden spoon to break up meat as it cooks. Do not drain.
Sprinkle 4 teaspoons flour and 1/8 teaspoon pepper over meat mixture; stir into the meat mixture. Cook and stir over medium heat for 1 minute. Gradually stir 1 1/4 cups milk into skillet. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more.
To serve, split biscuits and top with sausage gravy. Serve with the roasted vegetables.