with Caraway Roasted Potatoes & Maple Mustard Dressing
- 2 carrots
- 1 red onion
- 4 oz Brussels sprouts
- 16 oz fingerling potatoes
- 2 Field Roast® Apple Sage Sausages
- 2 tsp caraway seeds
- 4 tsp Dijon mustard
- 2 tbsp maple syrup
- 2 tbsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Large nonstick skillet
- Baking sheet
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.
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.
In a small bowl, combine the Dijon mustard and maple syrup. Stir the maple mustard dressing to combine.
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.
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!