Maple Mustard Sausage, Sweet Potatoes, and Cauliflower
Maple Mustard Sausage, Sweet Potatoes, and Cauliflower is a one pot dish that goes from stovetop to oven and is super tasty, especially for autumn and chilly weeknights. It’s a nutrition-packed meal that you’ll feel good serving family and friends.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings 1x
Ingredients
Scale
- 1 Tbsp. oil
- 1 medium onion (approx. 1 cup chopped)
- 5–6 sausage links (2.5–3 oz. each)
- 2 and 1/2 lb. sweet potatoes
- 1 head cauliflower (approx. 1 and 1/2 lb. florets)
- 1/4 cup chicken stock
- 1/4 cup maple syrup*
- 3 cloves garlic (1 Tbsp. minced)
- 2 Tbsp. Dijon mustard
- 1 tsp. salt
- 1/2 tsp. black pepper
Instructions
- Preheat oven to 375°F.
- In a large oven proof pan (I prefer a 6-7 quart cast iron Dutch oven), heat oil oven medium heat.
- When oil is hot, add onion and sauté 2-3 minutes until onion starts to soften.
- Add sausages and brown on each side.
- While onion is sautéing and sausages browning, cube sweet potato into 1 inch cubes.
- Once the sausage is browned on several sides, remove it from the pan and add the sweet potatoes, stirring them in with the onion and leaving the burner on.
- Add the cauliflower or cut into small-medium-sized florets then add to the pan. Stir together and cover while you mix up the maple mustard sauce. Be sure to check it every minute or so so the vegetables don’t burn to the bottom.
- Mix together chicken stock, maple syrup, dijon, salt, and pepper until well-incorporated.
- Pour most of it over the vegetables in the pan and give them a stir to coat.
- Add the sausage back to the pan and pour the rest of the sauce over top.
- Cover and bake for 40 minutes. Check sweet potatoes for doneness. If needed, bake another 10 minutes with the lid on.
Notes
- *May substitute honey instead of maple syrup but will then be honey mustard. 🙂