Root Vegetable Cassoulet with Savory Roasted Sausage & Dijonnaise

Ingredients

2 Field Roast Italian Garlic & Fennel Plant-Based Sausages
3 garlic cloves, peeled and minced, divided
2 cups butter beans, drained and rinsed
1 cup carrots, peeled and diced
1/2 cup parsnips, peeled and diced
1/2 cup turnips, peeled and diced
1 tbsp + 2 tsp, divided
1 tbsp tomato paste
¼ cup panko breadcrumbs 
1 tsp dried thyme 
1 tsp Dijon mustard 
¼ cup plant based mayo

Preparations

Set the oven to 425°F. Remove 2 sausages from the plastic casing and slice each sausage into quarters.

Add carrots, parsnips, turnips, 2 tsp olive oil, and a pinch of salt and pepper to a baking sheet, toss, and roast for 5 minutes. Remove baking sheet from the oven and move root vegetables to one side of the baking sheet. Add sliced sausage and 1 tsp olive oil to the other side of the baking sheet and toss. Return baking sheet to the oven and roast vegetables and sausage until golden brown, 12 to 14 minutes. Heat 2 tsp olive oil in a medium saucepan over medium-high heat. Add just half the minced garlic and cook until fragrant, 1 to 2 minutes. Add beans, tomato paste, 2½ cups water and a pinch of salt and pepper. Bring to a boil, reduce to a simmer and cook the beans, 5 to 6 minutes. Add roasted root vegetables to the pot with the beans and stir to combine. Turn off heat and cover to keep warm. Heat a large skillet over medium-high heat and add breadcrumbs, thyme, and a pinch of salt and pepper. Toast breadcrumbs until they are golden brown, 2 to 3 minutes, and turn off the heat. Add remaining minced garlic, Dijon mustard, mayo, 1 tsp water, and a pinch of salt and pepper to a small bowl. Stir the Dijonnaise. Divide root vegetable cassoulet between bowls and top with roasted sausage. Drizzle with Dijonnaise and sprinkle with toasted breadcrumbs. Dig in!