with Caraway Roasted Potatoes & Maple Mustard Dressing
- 2 carrots
- 1 onion
- 4 oz Brussels sprouts
- 1 lb fingerling potatoes
- 2 vegan herbed sausages
- 2 tsp caraway seeds
- 2 tbsp Dijon mustard
- 2 tbsp maple syrup
- 2 tbsp (4 tbsp) olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition
- Directions for 4 servings indicated in parentheses
- Large nonstick skillet
- Baking sheet
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.
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.
Combine the Dijon mustard and maple syrup in a small bowl. Mix the maple mustard dressing.
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.
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!