Ingredients
Vegetables
- 1 lb (about 500 g) red potatoes, diced (~3 cups)
- 3–4 cups green cabbage, chopped into 1–2 inch pieces (about ½ medium head)
- 1 small red onion or shallot, sliced (about 1 cup)
Sausage
- 14–16 oz mild Italian sausage or chicken sausage, sliced ½ to 1 inch thick
Seasonings & Oils
- 2-3 tablespoons olive oil
- ½ teaspoon smoked paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- Kosher salt and black pepper, to taste
Optional Add-ins
- 1 cup asparagus pieces or carrots
Mustard Sauce (optional)
- 1 tablespoon Dijon mustard
- 1–2 teaspoons honey (optional)
- 1 tablespoon olive oil
- 1–2 teaspoons fresh lemon juice or apple cider vinegar
- Pinch salt and black pepper
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease a large sheet pan or line it with parchment paper to prevent sticking and ease cleanup.
- Season Vegetables and Sausage: In a large bowl, combine diced potatoes, chopped cabbage, sliced red onion, and the sliced sausage. Add 2 tablespoons olive oil, smoked paprika, Italian seasoning, garlic powder, lemon juice, and lemon zest. Toss everything thoroughly to coat evenly. Add up to an additional tablespoon of oil if needed for better coverage.
- Arrange on Sheet Pan: Spread the mixture in a single, even layer on the prepared sheet pan. For crispier sausage edges, place some pieces cut-side down. If using a strong-flavored sausage, consider adding sausage after vegetables are spread to separate flavors slightly.
- Initial Roasting: Place the sheet pan in the center of the preheated oven and roast for 15 minutes.
- Flip and Stir: Remove the pan from the oven. Using a spatula, gently flip and stir the ingredients, turning the potatoes and cabbage to expose new sides to the heat, and rotate sausage pieces for even browning.
- Continue Roasting: Spread the mixture back into a flat, even layer and return to the oven. Roast for another 15–20 minutes until potatoes are fork-tender, cabbage edges are caramelized, and sausage reaches an internal temperature of 165°F (74°C).
- Optional Broil: For extra crispy potatoes and cabbage, broil at 500°F (260°C) for 1 to 2 minutes at the end of cooking. Watch carefully to prevent burning.
- Prepare Mustard Sauce (Optional): While roasting or before serving, whisk together Dijon mustard, honey (if using), olive oil, lemon juice or apple cider vinegar, and a pinch of salt and pepper in a small bowl.
- Serve: Top the roasted mixture with fresh herbs and an extra squeeze of lemon juice. Drizzle lightly with the mustard sauce if desired. Serve hot.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- If using precooked sausage, add it to the pan after vegetables are spread to avoid overcooking the sausage.
- Optional vegetables like asparagus or carrots can be added for variety.
- Adjust seasoning to taste; start with less salt and pepper, then add more if needed after roasting.
- Use mild sausage for best flavor balance with the vegetables.
- Broiling at the end is optional but recommended for added crispiness.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
