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

Herb Sausages

with Caraway Roasted Potatoes & Maple Mustard Dressing

Tags: High-Protein, Soy-Free, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
570
FAT
10g
CARBOHYDRATES
90g
PROTEIN
35g

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INGREDIENTS

  1. 2 carrots
  2. 1 onion
  3. 4 oz Brussels sprouts
  4. 1 lb fingerling potatoes
  5. 2 Field Roast® vegan 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
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
570
FAT
10g
CARBOHYDRATES
90g
PROTEIN
35g

View Full Nutrition Label


Get Recipes Delivered

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 potatoes lengthwise. Remove sausages from the plastic casing and cut in half lengthwise.

2
Roast the produce

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

3
Mix the dressing

Add Dijon mustard and maple syrup to 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 browned and crisp, 3 to 5 minutes. Flip sausages and cook another 1 to 3 minutes.

5
Serve

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

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