Sausage and Roasted Vegetables
Preheat the oven to 425°F.
On a small rimmed baking sheet, add the sausage links. On a second rimmed baking sheet, place the mushrooms, baby carrots, shallots, broccoli, and sweet potatoes, in a single layer in groups making sure not to crowd the baking sheet. Drizzle the vegetables with olive oil and season with the SRF Rosemary Roast Seasoning.
Place the baking sheets with the sausage and vegetables in the oven. Roast, turning the sausage after 10-15 minutes, until the internal temperature of the sausage is 165°F, and the vegetables are roasted and tender.
Remove the sausage and vegetables from the oven and let the sausage rest for 5 minutes before serving. Serve over Cranberry Harvest Couscous and drizzle with Maple and Mustard Vinaigrette.
Cranberry Harvest Couscous
In a medium saucepan with a lid over medium-high heat, bring the water to a boil with the butter. Add the salt and harvest couscous blend, bring back to a boil, then reduce the heat to simmer. Cover and cook for 10 minutes.
Remove the pan from the heat, and add the sweetened cranberries. Stir to combine, and cover until ready to serve.
Maple and Mustard Vinaigrette
In a small bowl, add the olive oil, maple syrup, vinegar, and mustard, and whisk to combine.
Add the chopped herbs, and season with salt, and pepper, to taste. Vinaigrette can be stored in the fridge for 2-3 days.
