Root Vegetable Cassoulet

Set the oven to 425°F. Peel and mince the garlic. Drain and rinse the butter beans. Remove 2 sausages (4 sausages) from the plastic casing and slice each sausage into quarters. TIP: Save the remaining sausage for your own use.

Add root vegetable blend, 2 tsp (4 tsp) olive oil, and a pinch of salt and pepper to a baking sheet, toss, and roast for 5 minutes. Remove baking sheet from the oven and move root vegetables to one side of the baking sheet. Add sliced sausage and 1 tsp (2 tsp) olive oil to the other side of the baking sheet and toss. Return baking sheet to the oven and roast vegetables and sausage until golden brown, 12 to 14 minutes.

Heat 2 tsp (4 tsp) olive oil in a medium saucepan over medium-high heat. Add just half the minced garlic and cook until fragrant, 1 to 2 minutes. Add beans, tomato powder, 2½ cups (5 cups) water and a pinch of salt and pepper. Bring to a boil, reduce to a simmer and cook the beans, 5 to 6 minutes. Add roasted root vegetables to the pot with the beans and stir to combine the root vegetable cassoulet. Turn off heat and cover to keep warm.

Heat a large skillet over medium-high heat and add breadcrumbs, thyme, and a pinch of salt and pepper. Toast breadcrumbs until they are golden brown, 2 to 3 minutes, and turn off the heat.

Add remaining minced garlic, Dijon mustard, Vegenaise, 1 tsp (2 tsp) water, and a pinch of salt and pepper to a small bowl. Stir the Dijonnaise.

Divide root vegetable cassoulet between bowls and top with roasted sausage. Drizzle with Dijonnaise and sprinkle with toasted breadcrumbs. Dig in!