Sausages with Roasted Vegetables and Apples

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)