Ingredients

Adjust Servings:

	Main Dish
	5 Sausage Mild or Hot Italian Sausages
	1 and 1/2 lbs Baby Potatoes washed and cut in half lengthwise
	9 and 1/2 oz Baby Bell Peppers about 14, seeded and cut in half lengthwise
	1 Red Onion cut into thick wedges and separated
	1/2 head Green Cabbage cut into intact wedges and separated
	4 cloves Garlic minced or thinly sliced
	2 tsp Sea Salt
	1 tsp Black Pepper
	1 tsp Paprika
	2 tbsp Olive Oil
	1 cup Parsley chopped
	Mustard Vinaigrette
	2 tbsp Dijon Mustard heaping
	6 tbsp Olive Oil
	4 tbsp Apple Cider Vinegar or Lemon Juice

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Sheet Pan Italian Sausages with Mustard Vinaigrette

Name: Sheet Pan Italian Sausages with Mustard Vinaigrette
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: Sausage: 5; Baby Potatoes: 1 and 1/2 lbs; Baby Bell Peppers: 9 and 1/2 oz; Red Onion: 1; Green Cabbage: 1/2 head; Garlic: 4 cloves; Sea Salt: 2 tsp; Black Pepper: 1 tsp; Paprika: 1 tsp; Olive Oil: 2 tbsp; Parsley: 1 cup; Dijon Mustard: 2 tbsp; Olive Oil: 6 tbsp; Apple Cider Vinegar: 4 tbsp

An easy one pan meal with sausage, peppers, potatoes, red onion and cabbage

Cuisine:

Italian

We found this one in a magazine and gave it a try. We've made some modifications to it but this one has become a tasty favorite. If you clean and prep all of the vegetables in advance (the only time-consuming part) it can be ready in 30 minutes with a preheated oven.

Serves 4
Easy

Ingredients

Main Dish
5 Sausage
Mild or Hot Italian Sausages
1 and 1/2 lbs Baby Potatoes
washed and cut in half lengthwise
9 and 1/2 oz Baby Bell Peppers
about 14, seeded and cut in half lengthwise
1 Red Onion
cut into thick wedges and separated
1/2 head Green Cabbage
cut into intact wedges and separated
4 cloves Garlic
minced or thinly sliced
2 tsp Sea Salt
1 tsp Black Pepper
1 tsp Paprika
2 tbsp Olive Oil
1 cup Parsley
chopped
Mustard Vinaigrette
2 tbsp Dijon Mustard
heaping
6 tbsp Olive Oil
4 tbsp Apple Cider Vinegar
or Lemon Juice

Directions

At one point we didn’t have lemon juice on hand so I substituted it with apple cider vinegar. We all thought it was an improvement on the original.

Steps

1 Done	Preheat oven to 450 degrees.
2 Done	Combine the potatoes, peppers, onion, and cabbage in a large bowl. Sprinkle with garlic, salt, pepper, paprika, and olive oil, and toss until all vegetables are coated with olive oil and seasonings.
3 Done	Spread vegetables on a large sheet pan, then nestle in sausage. Score the sausages, being careful not to cut all the way through.
4 Done	Whisk the mustard, olive oil, and lemon juice for the vinaigrette together. You can do this while the pan is in the oven to save time.
5 Done	Roast sausages and vegetables for 15 minutes on the middle oven rack. Turn sausages over and roast for another 15 minutes. Sausages are done when an inserted meat thermometer registers 170 degrees F.
6 Done	Remove the sheet pan from the oven. Drizzle with the vinaigrette and sprinkle the parsley on top.