Ingredients
b
500 g baby potatoes, halved
l
3 large carrots, sliced into sticks
B
200 g Brussels sprouts, halved
z
1 zuccini, chopped
r
1 red onion, cut into wedges
s
2 seitan sausages, sliced thick
t
3 –4 tbsp olive oil
s
1 tsp smoked paprika
g
1 tsp garlic powder
S
Salt and pepper, to taste
F
For the Maple Mustard Glaze:
D
2 tbsp Dijon mustard
w
1 tbsp wholegrain mustard (optional, for texture)
m
2 tbsp maple syrup
o
1 tbsp olive oil
a
1 tsp apple cider vinegar
o
pinch of salt
T
To Finish:
F
Fresh parsley, chopped
O
Optional: toasted pumpkin seeds for crunch
Directions
1
Preheat oven to 200°C (400°F).
2
Prep the tray: Add potatoes, carrots, Brussels sprouts, zuccini, onion and seitan sausage to a large baking tray. Drizzle with olive oil, sprinkle over smoked paprika, garlic powder, salt and pepper. Toss to coat evenly.
b
500 g baby potatoes, halved
l
3 large carrots, sliced into sticks
B
200 g Brussels sprouts, halved
r
1 red onion, cut into wedges
s
2 seitan sausages, sliced thick
t
3 –4 tbsp olive oil
s
1 tsp smoked paprika
g
1 tsp garlic powder
S
Salt and pepper, to taste
3
Roast: Bake for 35–40 minutes, stirring once halfway through, until the potatoes are golden and the veggies are tender and caramelized.
4
For the Maple Mustard Glaze:
1
In a small bowl, whisk together Dijon, wholegrain mustard, maple syrup, olive oil and vinegar.
D
2 tbsp Dijon mustard
w
1 tbsp wholegrain mustard (optional, for texture)
m
2 tbsp maple syrup
o
1 tbsp olive oil
a
1 tsp apple cider vinegar
2
Finish and serve: Remove tray from the oven, drizzle with the maple mustard glaze and toss gently. Sprinkle with parsley and pumpkin seeds if using. Serve warm.
F
Fresh parsley, chopped
O
Optional: toasted pumpkin seeds for crunch
