Maple Dijon Sprouts Sausage Food

MAPLE-DIJON SPROUTS & SAUSAGE

Steps:

• 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.

DIJON MAPLE SHEET PAN CHICKEN

Steps:

• Preheat oven to 425°F. Line an 18 x 13- inch large rimmed sheet pan with foil or parchment paper. Coat with nonstick spray and set aside.
• In a small bowl, combine 3 tablespoons of the mustard, 2 tablespoons of the maple syrup, and the soy sauce.
• Season both sides of the chicken with 1/2 teaspoon salt and pepper to taste, then arrange it on the prepared pan.
• In a large bowl, combine the Brussels Sprouts, butternut squash, thyme, olive oil, and the remaining 1/4 teaspoon salt. Season with pepper and toss well. Arrange the vegetables on the baking sheet around the chicken. Pour the Dijon-maple sauce over the chicken, turning to coat completely, and pour any remaining sauce over the vegetables.
• Bake until the chicken is cooked through and the vegetables are tender, about 40 minutes.
• Meanwhile in a small bowl, whisk together the remaining 1 tablespoon each mustard and maple syrup.
• Brush the mustard/maple syrup mixture over the chicken. Bake for 5 more minutes, until browned, and serve right away.

MAPLE AND DIJON GLAZED BRUSSELS SPROUTS

Steps:

• Melt butter in large skillet on medium-high heat.
• Add sprouts and cook and stir for 5 minutes, or until lightly browned.
• Stir in remaining ingredients and bring to a boil.
• Reduce heat and cover. Cook 8 minutes, or until sprouts are tender and sauce has reduced to a thick glaze; removing lid after 5 minutes.

MAPLE DIJON BRUSSELS SPROUTS

Steps:

• In large skillet on medium-high heat, melt butter. Add sprouts; cook and stir 5 minutes or until lightly browned.
• Add all remaining ingredients; stir. Bring to boil. Reduce heat to medium; cover and cook about 3-4 minutes, then uncover and cook for about 5 more minutes or until sprouts are tender and sauce reduces to a thick glaze.
• Serve.

MAPLE-DIJON GLAZED BRUSSELS SPROUTS

Steps:

• Cut an "X" in the core of each brussels sprout. In a large skillet, saute brussels sprouts in butter for 4-5 minutes or until lightly browned., Stir in the broth, mustard, syrup and pepper. Bring to a boil. Reduce heat; cover and simmer for 5 minutes. Uncover; cook and stir 8-10 minutes longer or until brussels sprouts are tender.