Preheat oven to 425°F. Slice potato into ¼-inch rounds. Remove ends from Brussels sprouts and cut in half. Make 3-4 slices half way through the sausage (see photo for reference).
Toss potatoes and Brussels sprouts olive oil along with salt and pepper, then spread evenly on a sheet tray. Place in oven and cook for 15 minutes.
Meanwhile, in a sauce pot combine apple cider with mustard and bring to a boil, cook until the cider is reduced by half. Spoon this over the sausages, top vegetables with sausages and return to oven for 10 more minutes.
In a mixing bowl, toss together arugula, sliced apples and vinaigrette. Serve roasted vegetables and sausage with salad and enjoy.
Approximate Nutritional Information (Per serving):
Calories 400, Fat 17g, Sat. Fat 3g, Trans Fat 0g, Cholesterol 60mg, Sodium 960mg, Total Carbohydrate 43g, Fiber 5g, Sugars 17g, Protein 17g
ALLERGEN CALLOUTS: Tree Nut-Free, Peanut-Free, Egg-Free, Soy-Free, Dairy-Free