Go Back

Winter Hash with Maple Dijon Sauce

Print Recipe
Prep Time 17 mins
Cook Time 1 hr
Servings 4 servings

Ingredients

Bowl

  • 1 head of cauliflower cut into florets
  • 4 cups brussels sprouts halved
  • 1 large sweet potato cubed
  • 1 pint cherry tomatoes
  • 1/2 white onion sliced
  • 1 package of organic chicken sausage sliced
  • 1 tsp avocado oil
  • 1/4 tsp garlic powder
  • 1/2 tsp celtic sea salt
  • 1/4 tsp pepper
  • 1/4 cup cilantro chopped
  • 1/3 cup pomegranate seeds

Maple Dijon Sauce

  • 2 tbsp maple syrup
  • 1/4 cup olive oil
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 clove garlic
  • 1/2 tsp Celtic sea salt
  • 1/4 tsp pepper

Instructions

  • Coat cauliflower, Brussels, sweet potato cherry tomatoes, and onion in avocado oil, and season with garlic powder, salt and pepper
  • Spread evenly across two parchment lined cookie sheets
  • Bake at 400 for 45 minutes, tossing halfway through
  • Heat 1/2 tsp avocado oil on a skillet at medium heat
  • Add the sausages, and cook for 5 minutes, flipping halfway through
  • For the sauce, add all ingredients to a blender and blend until smooth
  • Assemble roasted veggies and sausage into a bowl and top with cilantro, pomegranate seeds and sauce