Smoky sausages, cabbage, and potatoes roasted in one pan for a savory, hearty meal with minimal cleanup.
# What You'll Need:
→ Proteins
01 - 4 large smoked sausages, cut into 2-inch pieces (approximately 14 oz total)
→ Vegetables
02 - 1 small green cabbage, cored and cut into 2-inch chunks (about 1.54 lbs)
03 - 1.1 lbs baby potatoes, halved
04 - 2 medium carrots, sliced into 1/2-inch rounds
05 - 1 large yellow onion, thickly sliced
→ Seasonings
06 - 3 cloves garlic, minced
07 - 1 teaspoon smoked paprika
08 - 1/2 teaspoon dried thyme
09 - 1/2 teaspoon ground black pepper
10 - 1 teaspoon salt
→ Fats & Liquids
11 - 3 tablespoons olive oil
12 - 1/2 cup low-sodium chicken broth or vegetable broth (120 milliliters)
→ Optional
13 - 1 tablespoon whole grain mustard
14 - Chopped fresh parsley, for garnish
# Directions:
01 - Set the oven temperature to 400°F (200°C) and allow it to reach the desired heat.
02 - Place cabbage, halved baby potatoes, sliced carrots, and thickly sliced onion into a large roasting pan or deep baking dish.
03 - Drizzle olive oil over the vegetables and sprinkle with smoked paprika, dried thyme, salt, and black pepper. Toss thoroughly to achieve an even coating.
04 - Arrange the sausage pieces evenly on top of the vegetable mixture, add minced garlic, and pour the broth uniformly over all ingredients. Dot with whole grain mustard if using.
05 - Cover the pan tightly with aluminum foil and bake for 30 minutes.
06 - Remove the foil, gently stir the contents, then bake uncovered for an additional 15 minutes until vegetables are tender and edges develop a golden color.
07 - Sprinkle chopped fresh parsley over the dish before serving.
