After a delicious dinner out it is time to get back to eating correctly. Friday’s dinner was heavy on the vegetables and light on the turkey sausage. I started the vegetables in a pre-heated 425F oven 15 minutes before adding the already cooked turkey sausage and then cooked everything together for an additional 10 minutes. The vegetables were lightly oiled and salted to help with the browning.
The sauce consisted of some whole grain mustard and Dijon mustard, lemon juice, olive oil, parsley, and shallot. We thinned it out a bit with a dash of water. It added a nice mustard-y zing to the vegetables and the meat. Pretty soon it will be too warm to be heating up the oven to make these sheet pan dinners but I am thinking that maybe the grill would work just as well.
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