Maple Dijon Sausage Bake
Recipe by Fran Allen
Ingredients
13
Time
25m
This is the perfect meal for busy weeknights , loaded with fall flavors and plenty of nutrients. I love this meal for a few reasons: it’s ready in under 30 minutes and it’s virtually mess-free. Use this recipe as a template and experiment with whatever produce you have in season!
Dinner
One Pan
Ingredients
1/4cup
Extra-Virgin Olive Oil
2Tbsp
Dijon Mustard
1Tbsp
Maple Syrup
1Tbsp
Balsamic Vinegar
1Tbsp
Oregano
1/2Tbsp
Smoked Paprika
1/2tsp
Sea Salt
1/2tsp
Black Pepper
1package
Sausages of Choice
3cups
Brussels Sprouts
3cups
Butternut Squash
1cup
Red Onion
1cup
Fresh Parsley
Instructions
1
Preheat the oven to 450°. In a medium sized bowl add the olive oil, mustard, maple syrup, balsamic vinegar,oregano, paprika, sea salt and pepper. Whisk until emulsified and set aside.
2
In a large bowl add chopped squash, brussel sprouts and onion. When chopping, make sure the veggies are about the same size to encourage even cooking. Pour marinade over the veggies and stir until everything is evenly coated. Then add your veggies to a sheet pan in an even layer.
3
Add the sausages to the sheet pan. Use a brush to coat the sausages with the remaining marinade for gloss and caramelization. Roast in the oven for 25 minutes or until the veggies are golden brown. Serve right away and enjoy!
4
Notes: I personally use turkey sausages here but feel free to use pork, beef, chick or lamb sausages if you wish. If brussel sprouts are out of season, feel free to use equal parts broccoli instead. To make this dish Low FODMAP substitute the onion for leek tops (green part) and the butternut squash for buttercup
More Recipes by Fran Allen
Fran Allen, CNP is a non-diet certified Holistic Nutritionist based in Toronto. Her work focuses on intuitive eating, achieving health at every size and dismantling diet culture. She uses her years of professional culinary experience to make meals fun, easy and satisfying.
