Popular Conditions & Diets
Ingredients
15
Time
45m
Serves
4
Recipe by Julia Gibson
Ingredients
15
Time
45m
Serves
4
Dinner
One Pan
4
Sausages
1 lb
Brussels Sprouts
1 bunch
Kale
1
Acorn Squash
1
Red Onion
2
Beets
1 head
Garlic
2 sprigs
Fresh Rosemary
3 Tbsp
Extra-Virgin Olive Oil
2 Tbsp
Red Wine Vinegar
3 Tbsp
Raw Honey
1 Tbsp
Grainy Mustard
2 tsp
Dijon Mustard
1/2 tsp
Sea Salt
1/4 tsp
Black Pepper
1
Preheat oven to 450 and prep your ingredients: Score the sausages a few times on both sides, making sure not to cut all the way through. Wash, trim and halve the brussels sprouts if they are large, leave them whole if they’re small. Wash and slice the squash into wedges. Peel the outer layers from the onion and slice into wedges. Remove the kale from the stems, then roughly chop and wash. Wash the beets and cut into wedges. Separate all the garlic cloves, but do not peel them. Roughly chop the rosemary.
2
Place all the vegetables, minus the kale, on a baking sheet, and toss with 2 tablespoons of olive oil, the rosemary and season with salt and pepper. Spread out in an even layer, arranging the vegetables cut side down, then place the sausage on top. Roast for 15-20 minutes, until the Brussels sprouts, squash and beets begin to soften.
3
Meanwhile, make the Honey Mustard Sauce: stir together the honey, mustards, 1 tablespoon of olive oil and red wine vinegar together in a small bowl. Season with salt and pepper and set aside.
4
Flip the sausages, add the kale and toss the vegetables, then roast for another 10-15 minutes until the vegetables are golden brown and the sausages are cooked through.
5
Divide between 4 plates and drizzle with the Honey Mustard Sauce.
Julia Gibson is a Certified Nutritional Practitioner, functional foods recipe developer and writer currently based in Toronto. She hopes to inspire and empower others through thoughtful writing, living a sustainable life, promoting holistic healing and creating deliciously nourishing food.
