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Herb Sausages with Caraway Roasted Potatoes & Maple Mustard Dressing
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2 or 4 Serving Dinner

Herb Sausages

with Caraway Roasted Potatoes & Maple Mustard Dressing

Tags: High-Protein <600 Calories Soy-Free Nut-Free Chef's Choice High Fiber Bone Health
Cook Time
2 Servings  |  30 min 4 Servings  |  

Nutrition (per serving)

CALORIES
500
FAT
9g
CARBOHYDRATES
77g
PROTEIN
33g

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INGREDIENTS

  1. 2 carrots, peeled and roughly chopped
  2. 1 onion, peeled and roughly chopped
  3. 4 oz Brussels sprouts, trimmed and halved
  4. 16 oz fingerling potatoes, halved lengthwise
  5. 2 tsp caraway seeds
  6. 2 tbsp Dijon mustard
  7. 2 tbsp maple syrup
  8. 2 vegan Italian sausages, plastic casing removed and halved lengthwise
  9. 2 tbsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. For full ingredient list, see Nutrition.
Allergens: wheat
Tools: Large nonstick skillet, Baking sheet
Cook Time
2 Servings  |  30 min 4 Servings  |  

Nutrition (per serving)

CALORIES
500
FAT
9g
CARBOHYDRATES
77g
PROTEIN
33g

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INSTRUCTIONS

1
Roast the produce

Preheat oven to 450°F. Add carrots, onion, Brussels sprouts, potatoes, caraway seeds, 1 tbsp olive oil, and a pinch of salt and pepper to a baking sheet. Toss to coat and roast until vegetables begin to brown, 15 to 17 minutes.

2
Mix the dressing

Add Dijon mustard and maple syrup to a small bowl. Mix the maple mustard dressing.

3
Sear the sausages

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Cook halved sausages, cut side down, until crisp and browned, 3 to 5 minutes. Flip sausages and cook for an additional 1 to 3 minutes.

4
Serve

Divide the herb sausages and caraway roasted vegetables between large plates. Drizzle with maple mustard dressing and serve any remaining dressing on the side for dipping. Bon appétit!

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