Potato, Sausage, and Cabbage Bake
Servings 4
Equipment
- Large Rimmed Baking Sheet
Ingredients
Seasoning Blend:
- ½ tsp paprika
- ½ tsp dried basil
- ½ tsp dried oregano
- ½ tsp dried thyme
- ½ tsp garlic powder
- ¼ tsp onion powder
- Pinch of crushed red pepper flakes to taste
- Sea salt and freshly cracked black pepper to taste
Other Ingredients:
- 3 tbsp olive oil divided
- 4 gold potatoes halved lengthwise, and cut into ½-inch moons
- 1 small yellow onion chopped
- 1½ cups baby carrots
- 4 smoked sausages or 1 long kielbasa sliced into ½-inch pieces
- ½ green cabbage chopped
- 1 tbsp fresh parsley finely chopped
- Juice of 1 lemon optional
Instructions
- Preheat oven to 400 degrees.
- Make the seasoning blend by combining the paprika, basil, oregano, thyme, garlic powder, onion powder, crushed red pepper flakes, sea salt, and freshly cracked black pepper to taste in a small dish and mix well.
- Season the veggies by scattering the potatoes, onion, and baby carrots on a large, rimmed baking sheet. Drizzle two tablespoons of olive oil over them and season with ¾ of the seasoning blend. Toss to coat the veggies with the oil and seasonings. Spread them out in an even layer.
- Roast the vegetables in the oven for 20 minutes.
- Remove the tray from the oven, stir the vegetables, and push them to one side of the baking sheet.
- Add the sausage and cabbage to the other side of the baking sheet, then drizzle with the remaining olive oil and seasoning blend and mix until well coated.
- Combine all the ingredients on the baking sheet, spreading them out evenly in an even layer.
- Return to the oven to roast for an additional 15–20 minutes, or until the veggies are roasted to your liking.
- For a crispier finish, broil for 1 minute, keeping a close eye to prevent burning.
- To serve, remove from the oven and sprinkle with fresh parsley and the juice of a lemon, if desired. Serve with whole-grain mustard and enjoy.