Sausages with Roasted Vegetables and Apples | RICARDO

Ingredients

• 1 lb (450 g) Nantes carrots, unpeeled and halved lengthwise
• 2 cups (280 g) rutabaga, peeled and diced
• 2 Empire or Cortland apples, unpeeled, cored and cut into large dice
• 1 red onion, cut into large dice
• ¼ cup (60 ml) olive oil
• ¼ cup (60 ml) low-sodium chicken broth
• 3 tbsp (45 ml) whole-grain mustard
• 2 tbsp (30 ml) maple syrup
• 8 Toulouse sausages
• 2 tbsp dill, finely chopped (optional)