Sausages with Roasted Vegetables and Apples
Sausages with Roasted Vegetables and Apples
Ingredients
- 1 lb (450 g) Nantes carrots, unpeeled and halved lengthwise
- 2 cups (280 g) rutabaga, peeled and diced
- 2 Empire or Cortland apples, unpeeled, cored and cut into large dice
- 1 red onion, cut into large dice
- ¼ cup (60 ml) olive oil
- ¼ cup (60 ml) low-sodium chicken broth
- 3 tbsp (45 ml) whole-grain mustard
- 2 tbsp (30 ml) maple syrup
- 8 Toulouse sausages
- 2 tbsp dill, finely chopped (optional)
Instructions
- With the rack in the middle position, preheat the oven to 425°F (220°C).
- On a non-stick or parchment paper-lined baking sheet, toss the carrots, rutabaga, apples and onion with 3 tbsp (45 ml) of the oil. Season with salt and pepper. Bake for 25 minutes or until the vegetables are tender and golden.
- Meanwhile, in a bowl, whisk together the broth, mustard and maple syrup. Season with salt and pepper. Set aside.
- In a large non-stick skillet over medium-high heat, brown the sausages on each side in the remaining oil. Cover and cook over low heat for another 10 minutes or until just cooked through. Set aside on a plate and keep warm. Pour the cooking fat from the skillet into a glass bowl and compost once cooled.
- In the same skillet, pour in the broth mixture. Bring to a boil and let reduce until thickened, about 4 minutes.
- Spread the sausages out on the baking sheet of vegetables and drizzle with the sauce. Sprinkle with the dill. Serve with a green salad, if desired.
Sausages with Roasted Vegetables and Apples