ON THE TABLE IN 30 MINUTES
- Total time 30 minutes
- Portion size 4 servings
- Credits : Canadian Living Magazine
Ingredients
Method
Preheat oven to broil. Line large baking sheet with parchment paper. Place sausages, onion, mushrooms, squash and Brussels sprouts on prepared baking sheet. Drizzle with olive oil and sprinkle with chili powder. Season with salt and pepper; gently mix to coat. Bake on top rack of oven for 15 minutes. Drizzle with half of the Maple Dijon Sauce. Bake until sausages and vegetables are browned and cooked through, about 3 minutes. Drizzle with remaining Maple Dijon Sauce; mix gently. Slice sausages in thirds before serving.
Maple Dijon Sauce In bowl, whisk together 3 tbsp olive oil, 2 tbsp cider vinegar, 1 tbsp Dijon mustard and 1 tbsp maple syrup.
📌TEST KITCHEN TIP
Since acorn squash is very difficult to peel before it’s cooked, you can cook it with the skin on and easily remove it when it’s plated.
Nutritional facts PER SERVING about
- Iron 4.2 mg
- Fibre 9 g
- Sodium 950 mg
- Sugars 11 g
- Protein 21 g
- Calories 595
- Total fat 42 g
- Cholesterol 75 mg
- Saturated fat 11 g
- Total carbohydrate 33 g
