with Caraway Roasted Potatoes & Maple Mustard Dressing
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- 2 carrots
- 1 onion
- 4 oz Brussels sprouts
- 1 lb fingerling potatoes
- 2 Field Roast® vegan 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
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.
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.
Add Dijon mustard and maple syrup to 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 browned and crisp, 3 to 5 minutes. Flip sausages and cook another 1 to 3 minutes.
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!