1400 700 vegan herbsausageswithcarawayroastedpotatoes horizontal

Herb Sausages

with Caraway Roasted Potatoes & Maple Mustard Dressing

dinner

Comfort Foods Quick and Easy Seasonal Menu Spring Recipes Summer Recipes Winter Recipes High-Protein Nut-Free Soy-Free American 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 onion
  3. 4 oz Brussels sprouts
  4. 1 lb fingerling potatoes
  5. 2 vegan herbed sausages
  6. 2 tsp caraway seeds
  7. 2 tbsp Dijon mustard
  8. 2 tbsp maple syrup
  9. 2 tbsp (4 tbsp) olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition
  13. Directions for 4 servings indicated in parentheses
Allergens: Wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Baking sheet

INSTRUCTIONS

1
Prepare the vegetables

Preheat the oven to 450°F. Peel and roughly chop the carrots and onion(s). Trim and halve the Brussels sprouts. Halve the fingerling potatoes lengthwise. Remove sausages from the packaging and halve lengthwise.

2
Roast the produce

Add the chopped carrot, chopped onion, halved Brussels sprouts, halved fingerling 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, 15 to 17 minutes.

3
Mix the dressing

Combine the Dijon mustard and maple syrup in a small bowl. Mix the maple mustard dressing.

4
Sear the sausages

Heat 1 tbsp (2 tbsp) olive oil in a large nonstick skillet over medium-high heat. Place halved sausages cut side down and cook until well browned and crisp, 3 to 5 minutes. Flip and cook until browned, another 1 to 3 minutes.

5
Serve

Divide the caraway roasted vegetables and herbed sausages between large, shallow plates. Drizzle 1 tbsp (2 tbsp) maple mustard dressing on top, and serve any remaining dressing on the side for dipping. Enjoy!