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Easy Winter Recipe: Harvest Bowls - Ardent Market

Easy Winter Recipe: Harvest Bowls

Roasted Veggies & Sausage

12 oz Italian chicken sausage or sausage of choice, cut into 1/4 inch slices

2 cups brussel sprouts, roughly chopped

1 medium sweet potato, diced

1/2 red onion, sliced

2 cups mushrooms of choice, halved

2 tablespoons olive oil

1/2 teaspoon kosher salt, plus more to taste

1/2 teaspoon garlic powder

1/4 teaspoon black pepper, plus more to taste

Maple Mustard Dressing

2 tablespoons olive oil

2 tablespoons dijon mustard

2 tablespoons pure maple syrup or honey

1 tablespoon apple cider vinegar

1 clove garlic, minced

1/4 tsp red chili flakes

1/4 tsp kosher salt

1/4 tsp black pepper

1-2 tbsp water, optional

Serving Suggestions

  • Serve on a bed of steamed quinoa, brown rice, or your choice of grain.
  • Add 1 cup of arugula for a peppery flavor that pairs well with the roasted veggies.
  • Feel free to use any vegetables you have on hand. Broccoli, cauliflower, and squash also work well in this dish, but keep in mind that they may require different cooking times. Bake for 30 minutes and adjust as needed.
  • Top with Parmesan cheese if desired.
  • Add your preferred nuts such as walnuts, almonds, or pepitas.
  • Drizzle generously with Maple Mustard Dressing—savor those last few bites.
Serving a crowd? Set the tone for the meal with this soft and seasonal playlist.

    Method

    Preheat oven to 425 degrees. On a large sheet pan, toss the chicken sausage, Brussels sprouts, sweet potato, and red onion in the olive oil, salt, garlic powder and pepper until evenly coated. To ensure everything gets crispy, spread the ingredients out as evenly as possible on the sheet pan and try not to over-crowd. Bake for about 30 minutes or until the sweet potato is tender when pierced with a fork.

    While it bakes, make the Maple Mustard Dressing. Whisk together all ingredients and add 1-2 water to thin out the sauce if needed.

    Serve on a bed of brown rice and arugula with a generous drizzle of dressing and some parmesan cheese to top! Makes 4 servings.

    A Note on Easy Nourishment

    This time of year can be chaotic. We're supposed to slow down and indulge, but our calendars fill up, schedules and routines go out the window, and we end up feeling worn out, burnt out, and overwhelmed. Amidst all the festivities, preparations, and plans, we often forget to prioritize nutritious and satisfying dinners. And then, like a missile to our mood, we hear the dreaded question, "So what's for dinner?"

    Usually, I would go for a cheese board or tamales (bless), but as the gloomy weather sets in, it's worth having a few easily-made options for when you crave something hot, filling, and packed with veg. This dish was born out of pure desperation because I forgot about dinner, but thankfully one of my many errands was to the market and local wine shop. It might have attracted some looks as I frantically pulled a mix of veggies out, but it tastes like the best part of the holidays and it's well-balanced. It's rich, and hearty, with a touch of zest and texture—and it can be prepared (relatively) effortlessly. So when your partner, stomach, or family casually asks, "what are we having?" you can serve up something that you actually want to eat and make.

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