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Plant-based sausages and seasonal veggies are an easy way to get dinner on the table, but this big green pan bumps up the flavor with a drizzle of vinaigrette and sweet roasted dates.
What You Get
Romanesco or cauliflower
Spring onions or red onion
Plant-based bratwurst sausages
Cooked wild rice
Roasted scallion vinaigrette
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
20 minutes active
40 minutes total
Preheat the oven to 450°F. Line a sheet tray with parchment or foil.
Core and cut the romanesco into florets. Trim and cut the broccoli into florets. Trim and cut the onion(s) into bite-size pieces. Halve and pit half of the dates, reserving the rest for another use.
In a bowl, combine the romanesco, broccoli, spring onions, and dates, drizzle with 3 tablespoons olive oil, season with salt, and toss to coat. Arrange evenly on the prepared pan. Roast until starting to turn tender, about 10 minutes.
Meanwhile, in the same bowl, toss the sausages with 1 teaspoon olive oil. Add the sausages to the pan. Return the pan to the oven and roast until the sausages are golden and the vegetables are tender and browned, 20 minutes longer.
Transfer the sausages to a cutting board and let rest for a few minutes before slicing. Add the wild rice to the roasted veggies on the sheet pan, drizzle with ⅓ cup of the roasted scallion vinaigrette, and turn to coat. Return the pan to the oven to warm through, 2 to 3 minutes longer.
Heap the sausages, wild rice, and roasted vegetables on plates, grind with pepper, and serve warm.
Contains: tree nuts.