I love trying new flavored together to make my easy go-to dinner of roasted veggies, a little more exciting. Since I grew up in New England, March means its maple time. I’ve tried variations of this recipe, but I think I perfected it last night.
Mustard & Maple Roasted Veggies & Chicken Sausage
Prep Time: 10 minutes
Cook Time: 15-20 minutes
Serves 1 as a meal
4 asparagus spears – chopped into 1 inch sections
1 cup Cauliflower flowerets, cut into bite size pieces
1 cup Broccoli flowerets, cut into bite size pieces
4 Brussels Sprouts, quartered
1/3 cup chunks red pepper
1/3 cup onion, chopped
1 link Chicken & Apple sausage – sliced and diced into quarters
1 tbsp dark amber pure maple syrup (only use pure maple, no fake stuff allowed)
2 tsp organic honey mustard
1 tbsp Pecorino Romano
1) Heat oven to 400 degrees (F). Spray baking sheet with cooking spray, and toss veggies & sausage onto it.
2) Sprinkle with cinnamon, salt & pepper, and I like to add a sprinkle of Mrs. Dash Garlic & Herb, then put into the oven.
3) Bake for 15-20 minutes or until veggies and sausage start to brown.
4) Transfer it all into a bowl, drizzle with maple syrup & mustard. Stir to coat, then sprinkle with pecorino and mix to coat again, and it’s time to enjoy!
You can leave out the pecorino or replace it with parm if you have it on hand. You can also use any type of sausage or just some chicken, but the chicken and apple add a great flavor. I’ve also done this as a side dish with no added protein and is wonderful, as well. So it’s all about what you need or want when you make it.
And I completely forgot to take a pictures oust imagine how pretty and delicious it will be!