1large sweet potato, peeled or scrubbed and diced into 3/4-inch cubes
2large carrots, peeled and sliced into 1/2-inch slices
8ouncesmushrooms, cleaned and cut in half
8ouncesBrussels sprouts, halved and stems cut off
12ouncespre-cooked chicken sausage (I like an apple variety for this recipe), cut into 1/4-inch to 1/2-inch slices
1tablespoonapple cider vinegar
Salt and pepper to taste
Heat olive oil in a very large skillet (choose one that has a cover available) over medium high heat. When oil is glistening and hot, add onion, carrots, and sweet potatoes. Cover and cook for 5 minutes, stirring once.
Add Brussels sprouts, stir, and cook for another 2-3 minutes, covered.
Add mushroom and sausage and continue to cook uncovered, stirring, until mushrooms are cooked and sausage is browned, about 5 minutes.
Meanwhile, in a small bowl or measuring cup, whisk together maple syrup, apple cider vinegar, and dijon mustard. Taste, and if desired, add more maple syrup if it seems too tangy, or more vinegar if it seems too sweet.
Pour sauce over vegetables and sausage, stirring to coat all ingredients in the sauce. Taste and season as desired with salt and pepper before serving.
If you'd like to add apples to the mixture (so yummy!), add them in when you add the sausage and mushrooms to prevent them from turning into applesauce. Choose a firm apple sauce as Granny Smith or Honeycrisp.
I love the appearance and taste of a coarse-ground mustard, but any dijon mustard will work in this recipe.
Note: I cooked it in a larger skillet than depicted in the photo. Choose a large skillet with a lid.