Ingredients

• 1 package Lottie’s Bratwurst, cut into ½ inch slices
• 1 sweet potato, medium-diced
• 1 squash (delicata), seeded and sliced
• 1 lb, baby potatoes, cut in half
• 1 head of broccoli, cut into bite-sized florets
• 1 red pepper, medium-diced
• ½ yellow onion, small-diced
• 1 Mini Jar Smak Dab Canadian Maple Mustard
• 1 tbsp Extra Virgin Olive Oil 
• Salt & Pepper

Ingredients for Curry Mustard Vinaigrette 

• 1 Mini Jar Smak Dab Curry Dijon Mustard
• 1 tbsp white wine vinegar
• 1 tsp honey
• 3 tbsp EVOO
• Salt
• Mix together and set aside for drizzle at the end.

Directions:

• Preheat the oven to 375 degrees. 
• In a medium mixing bowl, toss potatoes with squash, add ½ the jar of Canadian Maple Mustard, a drizzle of olive oil and salt & pepper. 
• Pour onto a parchment-lined baking sheet and bake for ~15-20 minutes, until the potatoes start to get tender. 
• In another bowl, mix broccoli, red pepper and onion with the rest of the mustard, a drizzle of olive oil and salt & pepper. Pour on top of potatoes and squash and arrange the brats on top of all the veggies!
• Slice up the Bratwurst links and add on top of the pan with the broccoli, red pepper and onion mixture.
• Bake for another 15 minutes, until broccoli is tender. Broil on high for 5 minutes at the end to get a nice caramelization. 
• To finish, make the curry mustard vinaigrette by combining the ingredients and drizzling over the sheet pan. Serve & enjoy!