Sheet Pan Honey-Mustard Vegan Sausages and Veggies - Cheat Sheet Style!
 
Prep time
Cook time
Total time
 
Author:
Cuisine: American
Serves: 2-3
Ingredients
  • 1 pint Brussels Sprouts, bottoms trimmed and halved (tossed with basil garlic olive oil, thyme, salt, and pepper)
  • 15 small carrots, peeled (tossed with extra virgin olive oil, dill, salt, and pepper)
  • 15-20 new potatoes, scrubbed (tossed with chili olive oil, smoked paprika, garlic powder, salt, and pepper)
  • 12 baby radishes and 12 baby turnips (tossed with citrus olive oil, cumin, salt, and pepper)
  • ¼ cup raw honey
  • 2 tablespoons soy sauce (San-J Low Sodium is great)
  • 3 tablespoons Dijon mustard
  • ½ small lemon, juiced
  • 1 package Field Roast Smoked Apple and Sage Sausages, casings removed
  • Turnip greens that came with the bunch of baby turnips (or another kind of healthy greens)
  • Extra Virgin Olive oil
  • Sliced garlic
Instructions
  1. Heat oven to 400 F. Clean and prepare your vegetables, placing them in separate bowls with the suggested olive oils, herbs, and spices (or your own creative combinations).
  2. If you are using Cheat Sheets, place the veggies in appropriately sized silicone compartments. If you are not using Cheat Sheets, spread non-stick aluminum foil on your rimmed sheet pan and spread your veggies in an even layer (trying to keep them a bit separate, as best you can.) Roast about 15 minutes and check to see which are cooked, and which may need a bit more time. Since I don’t know the exact size of your potatoes or Brussels Sprouts for example, you may need more or less time to get the degree of doneness that you and your family prefers.
  3. Lower the oven temperature to 350 F. In a small bowl, mix the honey, soy sauce, mustard, and lemon juice.
  4. Slice the Field Roast Sausages into thirds. Put them in a rectangular cheat sheet compartment, and drizzle the honey mustard sauce on the sausages. Remove the sheet pan from the oven and place it on a cooling rack. If you are using a Cheat Sheet, remove any veggies that seem done to make room for the compartment with the sausages. If you are not using a Cheat Sheet, just add the sausages to the sheet pan. Return the sheet pan (or the Cheat Sheet) to the oven, and cook for about 10 minutes while you make your turnip greens.
  5. Blanch the cleaned greens in a large pot of boiling water for about a minute. (Bitter greens like turnip greens, collards and certain types of kale may benefit from blanching. If you are using a sweeter type of greens like chard or spinach, you can skip this step.) Remove the blanched greens and chop. Heat some olive oil in a large skillet, and add the thinly sliced garlic. Sauté for a minute or two, but don’t let the sliced garlic brown. Add the chopped greens and sauté while the sausages are cooking.
Notes
© 2021 Nancy Olah
All Rights Reserved.
Recipe by Fool a Carnivore at https://foolacarnivore.com/honey-mustard-field-roast-sausages-with-a-bevy-of-veggies-cheat-sheet-style/