Maple-Dijon Sprouts & Sausage Recipe

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Maple-Dijon Sprouts & Sausage Recipe
Maple-Dijon Sprouts & Sausage Recipe photo by Taste of Home
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Maple-Dijon Sprouts & Sausage Recipe

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4 1
Publisher Photo
Dijon mustard and maple syrup tickle the taste buds in this yummy skillet supper with sausage and plenty of veggies. Add a convenient package of couscous, and you’ve got dinner on the table in just 30 minutes. —Simple & Delicious Test Kitchen
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 Italian sausage links, casings removed
  • 1 package (16 ounces) frozen Brussels sprouts
  • 1/2 pound sliced fresh mushrooms
  • 1 cup fresh baby carrots, halved
  • 1 medium onion, chopped
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon dried sage leaves
  • 1/2 teaspoon pepper
  • 1 package (5.8 ounces) roasted garlic and olive oil couscous
  • 1/4 cup grated Parmesan cheese

Directions

Cook sausage in a large skillet until no longer pink; drain. Add Brussels sprouts, mushrooms, carrots and onion; cook until vegetables are crisp-tender. Add the syrup, mustard, sage and pepper; cover and cook 4-6 minutes longer or until Brussels sprouts are tender.
Meanwhile, prepare couscous according to package directions. Serve with sausage mixture and sprinkle with cheese. Yield: 4 servings.
Originally published as Maple-Dijon Sprouts & Sausage in Simple & Delicious October/November 2012, p16

  • 4 Italian sausage links, casings removed
  • 1 package (16 ounces) frozen Brussels sprouts
  • 1/2 pound sliced fresh mushrooms
  • 1 cup fresh baby carrots, halved
  • 1 medium onion, chopped
  • 2 tablespoons maple syrup
  • 2 tablespoons Dijon mustard
  • 1/2 teaspoon dried sage leaves
  • 1/2 teaspoon pepper
  • 1 package (5.8 ounces) roasted garlic and olive oil couscous
  • 1/4 cup grated Parmesan cheese
  1. Cook sausage in a large skillet until no longer pink; drain. Add Brussels sprouts, mushrooms, carrots and onion; cook until vegetables are crisp-tender. Add the syrup, mustard, sage and pepper; cover and cook 4-6 minutes longer or until Brussels sprouts are tender.
  2. Meanwhile, prepare couscous according to package directions. Serve with sausage mixture and sprinkle with cheese. Yield: 4 servings.
Originally published as Maple-Dijon Sprouts & Sausage in Simple & Delicious October/November 2012, p16

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