Spicy Smoked Apple & Sage Sausages with Roasted Vegetables
Serves 4 | Crafted with Smoked Apple & Sage Plant-Based Sausages
- Make it Sweet
- Make it Spicy
ABOUT THE FLAVOUR ORIGIN
This roasted sheet pan dinner is full of warm and spicy flavours with sweet hints of cider, honey and apple made savoury with garlic and sage. Roast everything in the oven until golden and finish with a buttery apple cider glaze that’s got a spicy kick of sambal oelek. Or, add Thai chili (with or without the seeds depending on your preferred heat level) to the glaze for a real daringly spicy dish. Keeping the skin and core on the apple helps hold its shape while roasting, letting it become soft and caramelized.
4 small Fuji or Honeycrisp apples, halved
1 med red onion, peeled and cut into 8 wedges (about 1 “)
1 lb. mini Yukon Gold potatoes, halved
8 cloves garlic, peeled
3 tbsp. olive oil
½ tsp. sea salt
¼ tsp. freshly ground black pepper
1 Pkg. Field Roast Smoked Apple & Sage Plant-Based Sausages
1 Tbsp. fresh thyme, tender leaves picked
12 small fresh sage leaves
Buttery Cider Glaze
1 cup sweet apple cider
1 Tbsp. plant-based honey
2 tsp. Dijon mustard
½ tsp. sea salt
2 Tbsp. plant-based buttery spread
2 tsp. sambal oelek
Preheat the oven to 375°F.
Heat a baking sheet in the oven for 10 minutes.
Place the apple halves, red onion wedges, mini Yukon Gold potato halves and garlic cloves in a large bowl. Drizzle with the olive oil and season with salt and pepper. Toss everything together to coat well.
Carefully tip everything out onto the preheated baking sheet (this helps prevent sticking and starts the browning sooner than a cold baking sheet). Turn the apples cut side down to start, allowing room between ingredients, to ensure that everything roasts properly. Roast for 30 minutes, then turn everything over with a spatula.
Cut the Field Roast Smoked Apple & Sage Plant-Based Sausages into halves on a slight diagonal and snuggle them between the veggies and apples. Scatter the thyme and sage leaves over top and roast for 12 to 15 minutes more until potatoes, apples and garlic are tender and golden.
*Note that everything will cook just a little faster on a darker baking sheet than a lighter one so adjust time accordingly.
While everything is roasting, make the buttery cider glaze. In a small pot, whisk together the sweet apple cider, honey, Dijon mustard and sea salt. Bring to a boil and cook hard for 5 to 6 minutes until reduced by about 1/3. Remove from the heat and whisk in the plant-based buttery spread. Keep warm.
Keep the sweet but add the spicy. To kick up the heat, add 2 tsp. sambal oelek or a thinly sliced Thai chili to the buttery apple cider glaze. Add the seeds if you like it extra spicy, leave them out if you don’t.
To serve, arrange the roasted potatoes, onions, garlic, apples and sausages on a serving platter and pour the buttery cider glaze over top. Enjoy while hot.