Maple-Dijon Sausage and Fall Veggies
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Nutrition balance score
Great
Glycemic Index
52
Low
Glycemic Load
27
High
Nutrition per serving
Calories407.7 kcal (20%)
Total Fat15.7 g (22%)
Carbs51.8 g (20%)
Sugars25.3 g (28%)
Protein18.8 g (38%)
Sodium1388.9 mg (69%)
Fiber8.6 g (31%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
340gsmoked Turkey sausage
sliced into thick thirds
450gsweet potatoes
peeled and diced into cubes
450gBrussel sprouts
trimmed and halved
0.5red onion
roughly sliced
1 tablespoonminced garlic
2 tablespoonolive oil
1 teaspoonitalian seasoning
½ teaspoonsalt
½ teaspoonfreshly ground black pepper
1 tablespoonparsley
chopped, for garnish
1 tablespoonParmesan shavings
for serving
Sauce
Instructions
Step 1
Preheat oven to 200 degrees. Lightly spray a large sheet pan with cooking spray.
Step 2
Spread the diced sweet potatoes and halved Brussel sprouts onto the pan, set apart.
Step 3
Drizzle everything with olive oil, sprinkle with seasoning, then add salt and pepper. Roast the sweet potatoes and Brussel sprouts for 15 minutes.
Step 4
In the meantime, make the sauce. Combine maple syrup and Dijon mustard in a mason jar and shake well.
Step 5
Remove the sheet pan, and add sliced sausage, garlic, and red onion. Drizzle half the sauce over and toss with the veggies.
Step 6
Spread everything on the sheet pan in one layer. Return to the oven and roast for 15 minutes.
Step 7
Remove the sheet from the oven, and drizzle the remaining sauce over the sausage and veggies. Toss to coat.
Step 8
Sprinkle the pan with parsley and Parmesan. Serve.
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