1400 700 vegan herbsausageswithcarawayroastedpotatoes horizontal

Herb Sausages

with Caraway Roasted Potatoes & Maple Mustard Dressing

dinner

Comfort Foods Party Foods Quick and Easy Seasonal Menu Spring Recipes Summer Recipes Winter Recipes High-Protein Nut-Free Soy-Free American Hearty Vegetables Root Vegetables Dinner <600 Calories
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
550
FAT
8g
CARBOHYDRATES
91g
PROTEIN
34g

MAIN INGREDIENTS

  1. 2 carrots
  2. 1 red onion
  3. 4 oz Brussels sprouts
  4. 16 oz fingerling potatoes
  5. 2 Field Roast® Apple Sage Sausages
  6. 2 tsp caraway seeds
  7. 4 tsp Dijon mustard
  8. 2 tbsp maple syrup
  9. 2 tbsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 425°F. Peel and roughly chop the carrots. Peel and roughly chop the onion. Trim and halve the Brussels sprouts. Halve the potatoes lengthwise. Remove the sausages from the packaging and halve lengthwise.

2
Roast the vegetables

Add the chopped carrots, onion, halved Brussels sprouts, potatoes, caraway seeds, 1 tbsp (2 tbsp) olive oil, and a pinch of salt and pepper to a baking sheet. Toss to evenly coat and roast until the vegetables begin to brown, about 15 to 17 minutes.

3
Make the maple mustard dressing

In a small bowl, combine the Dijon mustard and maple syrup. Stir the maple mustard dressing to combine.

4
Sear the sausages

Place a large nonstick skillet over medium-high heat with 1 tbsp (2 tbsp) olive oil. Once the oil is hot, add the halved sausage, cut side down, and cook until well browned and crisp, about 3 to 5 minutes. Flip and cook until browned, about 1 to 3 minutes.

5
Serve

Divide the caraway roasted vegetables and seared sausages between large plates. Drizzle 1 tbsp (2 tbsp) maple mustard dressing over the vegetables. Serve any remaining dressing on the side for dipping. Enjoy!