1large sweet potato, peeled or scrubbed and diced into ¾ -inch cubes
2large carrots, peeled and sliced into ½ -inch slices
8ouncesmushrooms, brushed clean and cut in half
8ouncesBrussels sprouts, trimmed and halved
12ouncespre-cooked chicken sausage, cut into ¼ -inch to ½ -inch slices(I like an apple variety for this recipe)
1tablespoonmaple syrup
1tablespoonapple cider vinegar
1tablespoonDijon mustard
Salt and pepper to taste
Instructions
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 to 3 minutes, covered.
Add mushrooms and sausage; 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.
Notes
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 such 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.
You'll need a larger skillet than depicted in the photo. Choose a large skillet with a lid.
Feel free to substitute or add any vegetables you like or happen to have in the fridge.