Maple-Dijon Sprouts & Sausage

• 4 Italian sausage links, casings removed
• 1 package (16 ounces) frozen Brussels sprouts
• 1/2 pound sliced fresh mushrooms
• 1 cup fresh baby carrots, halved
• 1 medium onion, chopped
• 2 tablespoons maple syrup
• 2 tablespoons Dijon mustard
• 1/2 teaspoon dried sage leaves
• 1/2 teaspoon pepper
• 1 package (5.8 ounces) roasted garlic and olive oil couscous
• 1/4 cup grated Parmesan cheese

1. Cook sausage in a large skillet until no longer pink; drain. Add Brussels sprouts, mushrooms, carrots and onion; cook until vegetables are crisp-tender. Add the syrup, mustard, sage and pepper; cover and cook 4-6 minutes longer or until Brussels sprouts are tender.
2. Meanwhile, prepare couscous according to package directions. Serve with sausage mixture and sprinkle with cheese.

italian sausage links, brussels, mushrooms, fresh baby carrots, onion, maple syrup, mustard, sage, pepper, parmesan cheese

Taken from www.tasteofhome.com/recipes/maple-dijon-sprouts-sausage/ (may not work)