Looking for a simple, healthy one dish dinner? Love roasted veggies? You will love roasted sweet potatoes, carrots, onions, garlic and chicken sausage with a sweet mustard glaze.
This is a perfect dish for a cold winter night and the preparation couldn’t be easier. The dish lends itself well to different seasonings as well….I swapped the oregano and sage for cumin and chipotle for a spicy take on the original.
Top a slice of whole grain bread with the buttery roasted garlic and you have a complete meal.
With lean chicken sausage, this dish is also healthy. Leave out the sausage and you have a fantastic side dish.
Adapted from Good Mood Food: Simple Healthy Homecooking by Donal Skehan.
8 large chicken sausages (I used Amy’s lean mango chicken sausages)
4 sweet potatoes, chopped into
2 large carrots, chopped into chunks
3 red onions, quartered
2 garlic bulbs, tops sliced off
1/2 cup (120 ml) chicken stock
2 tablespoons coarse grain mustard
1 tablespoon honey
2 teaspoons dried oregano
salt and freshly ground black pepper
a small handful of fresh sage leaves
Preheat the oven to 425°F (220°C).
Arrange the sausages in a casserole dish with the sweet potatoes, carrots, red onions and garlic, making sure not to overload the baking dish.
In a small bowl, mix together the chicken stock, coarse grain mustard, honey and thyme.
Pour the stock mixture over the sausages and vegetables, tossing to make sure everything is coated with the stock. Season with salt (adjust according to how salty your stock is) and pepper and toss again.
Scatter over the sage leaves. Roast in the oven for 45 to 55 minutes. Serve straight from the baking dish, spoon sauce over sausage and vegetables.