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.
Ingredients
Main Dish
- 5 Sausage (mild or hot Italian sausage)
- 1 and 1/2 lbs Baby Potatoes (washed and cut in half lengthwise)
- 9 and 1/2 oz Baby Bell Peppers (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 tbsp Paprika (smoked)
- 2 tbsp Olive Oil
- 1/2 cup Parsley (chopped, optional)
Mustard Vinaigrette
- 2 tbsp Dijon Mustard (heaping)
- 6 tbsp Olive Oil
- 4 tbsp Apple Cider Vinegar (or lemon juice)
Step by Step Instructions
Step 1:
Preheat oven to 450 degrees.
Step 2:
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.
Step 3:
Spread vegetables on a large sheet pan, then nestle in sausage. Score the sausages, being careful not to cut all the way through.
Step 4:
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.
Step 5:
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 175 degrees F.
Step 6:
Remove the sheet pan from the oven. Drizzle with the vinaigrette and sprinkle the parsley on top.
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