1. With the rack in the middle position, preheat the oven to 425°F (220°C).
2. On a non-stick or parchment paper-lined baking sheet, toss the carrots, rutabaga, apples and onion with 3 tbsp (45 ml) of the oil. Season with salt and pepper. Bake for 25 minutes or until the vegetables are tender and golden.
3. Meanwhile, in a bowl, whisk together the broth, mustard and maple syrup. Season with salt and pepper. Set aside.
4. In a large non-stick skillet over medium-high heat, brown the sausages on each side in the remaining oil. Cover and cook over low heat for another 10 minutes or until just cooked through. Set aside on a plate and keep warm. Pour the cooking fat from the skillet into a glass bowl and compost once cooled.
5. In the same skillet, pour in the broth mixture. Bring to a boil and let reduce until thickened, about 4 minutes.
6. Spread the sausages out on the baking sheet of vegetables and drizzle with the sauce. Sprinkle with the dill. Serve with a green salad, if desired.

Note from Ricardo

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