Maple Turkey Bake
This dinner takes hearty next level. It’s also healthy and full of flavour. The colourful assortment of vegetables ensures your entire family gets a healthy dose of much needed nutrients after a busy day.
4 lean turkey sausages
2 large sweet potatoes (chopped into bite size)
2 cups kale (washed and chopped)
2 cups Brussel sprouts (washed and chopped in half)
1 bunch of thyme
3 tbsp sherry vinegar
2.5 tbsp maple syrup
1 tsp garlic powder
1 tsp onion powder
1 tsp mustard powder
Pinch of kosher salt
Pinch of cracked black pepper
Preheat the oven to 450°F
In a large baking dish, toss the sweet potatoes with the thyme sprigs and a drizzle of oil. Season with ½ the spice blend.
Arrange in a single, even layer and roast in the oven, 16 to 18 minutes, until beginning to soften. Halfway through, add the Brussels sprouts; drizzle with oil and season with S&P. Toss to combine.
While the veggies roast, in a large pan, heat a drizzle of oil on medium-high. Add the sausages and cook, 2 to 3 minutes per side, until browned. Transfer to a cutting board and slice into 1-inch-thick rounds.
Heat the same pan you used to cook the sausages on medium-high. Add the maple syrup, sherry vinegar, sausage rounds and chopped kale to the pan. Season with the remaining spice blend and S&P. Cook for 2-5 mins.
Add sausage and Kale to the veggie bake in the oven and cook, 8 to 12 minutes, until the sweet potatoes are tender when pierced with a fork.
While the dish cooks, core and thinly slice the apple; halve the apple slices widthwise. In the reserved pan, heat a drizzle of oil on medium-high. Add the apples and cook, stirring occasionally, 1 to 2 minutes, until the apples begin to soften.
Take out and discard the thyme sprigs from the finished bake. Divide the bake between your 3-4 plates. Garnish with the sautéed apples. Enjoy!