Popular Conditions & Diets
Ingredients
13
Time
25m
Recipe by Fran Allen
Ingredients
13
Time
25m
1/4 cup
Extra-Virgin Olive Oil
2 Tbsp
Dijon Mustard
1 Tbsp
Maple Syrup
1 Tbsp
Balsamic Vinegar
1 Tbsp
Oregano
1/2 Tbsp
Smoked Paprika
Dinner
One Pan
1/2 tsp
Sea Salt
1/2 tsp
Black Pepper
1 package
Sausages of Choice
3 cups
Brussels Sprouts
chopped
3 cups
Butternut Squash
chopped
1 cup
Red Onion
chopped
1 cup
Fresh Parsley
chopped
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
Fran Allen is a Certified Holistic Nutritionist and recipe developer with a passion for creating nourishing, approachable recipes for a variety of dietary needs. She has studied several healing modalities and dietary approaches, bringing a thoughtful and holistic perspective to her work. Fran believes wholesome food should be both delicious and accessible for everyday life. When she’s not in the kitchen, you can find Fran exploring local farmers’ markets or spending time outdoors with her children.
