Ingredients
Scale
- 10 oz Brussels sprouts (halved or quartered if large)
- 4 cup Cauliflower florets
- 1 Sweet potato (diced- about 2 cups; or butternut squash)
- 4 Chicken sausage (sliced; I like Italian for this recipe)
- Sea salt (as needed)
- Garlic powder (as needed)
- 2 tbsp Olive oil (divided)
- 2 Whole garlic cloves (minced)
- 1 tbsp Rosemary (chopped)
- 1 cup Quinoa (optional)
Creamy Honey Mustard Dressing:
- 1/4 cup Honey
- 1/4 cup Dijon mustard
- 2 tbsp Mayonnaise
- 1 tbsp Apple cider vinegar
- 2 tbsp Neutral oil
- Sea salt (pinch)
Instructions
- Preheat oven to 400. Toss vegetables and sausage with 2 tbsp olive oil, a generous pinch of salt and garlic powder.
- Spread over a large rimmed baking sheet, allowing space in between pieces (do not over-crowd or they won’t get crispy- use two if you need to).
- Roast in oven for 25 minutes. In the meantime, cook quinoa (if using) and whisk remaining 2 tbsp oil with minced garlic and rosemary and set aside.
- Once 25 minutes is up, briefly remove from oven, toss with rosemary garlic oil and continue to roast 15-20 minutes until vegetables are crispy and cooked through.
- To prepare dressing, whisk together honey, dijon, apple cider vinegar, oil and salt. Slowly whisk in mayonnaise until creamy and emulsified.
- Serve roasted vegetables and sausage over quinoa with dressing to drizzle.