Ingredients
🥄 1 red onion (peeled, cut into quarters)
🥄 4 cloves garlic (whole)
🥄 1 large sweet potato (peeled and diced)
🥄 1 medium zucchini (sliced)
🥄 ½ red bell pepper (seeded and cut into thin strips)
🥄 ½ yellow bell pepper (seeded and cut into thin strips)
🥄 ½ orange bell pepper (seeded and cut into thin strips)
🥄 8 oz mushrooms (sliced)
🥄 1 cup broccoli florets
🥄 4 oz chicken sausage (cut into coins)
🥄 4 oz lean turkey sausage (cut into coins)
🥄 2 tbsp Dijon mustard
🥄 ¼ cup red wine vinegar
🥄 ¼ cup honey
🥄 ¼ cup olive oil
🥄 Freshly ground black pepper (to taste)
Instructions
👨🍳 Preheat oven to 425°F.
👨🍳 On a large sheet pan, arrange vegetables and whole garlic cloves.
👨🍳 Drizzle with 2 tablespoons olive oil and season with salt and pepper.
👨🍳 Roast for 15 minutes until vegetables begin to soften and brown.
👨🍳 Remove from oven and add sausage to the pan.
👨🍳 In a small bowl, whisk together mustard, vinegar, honey, and remaining olive oil.
👨🍳 Pour glaze over sausage and vegetables.
👨🍳 Return to oven and roast for 8–10 minutes more, until sausages are cooked through and glaze is sticky.
👨🍳 Let rest for 5 minutes before serving.
Notes
Use a sheet pan large enough to hold all ingredients without overcrowding. Make sure the vegetables are cut uniformly for even cooking.
- Prep Time: 15
- Cook Time: 25
- Category: Main Course
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15