Sheet Pan Sausage and Fall Vegetables | Midwest Living
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Sheet Pan Sausage and Fall Vegetables

Sheet Pan Sausage and Fall Vegetables

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  • Makes: 4 servings
  • Hands On 20 mins
  • Total Time 1 hr

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One oven temp, so much goodness: Bratwursts sizzle and crisp, fingerling potatoes become burnished golden nuggets, and cabbage turns nutty and sweet. A final drizzle of brown butter and fried sage leaves ties the elements together.

Ingredients

  • 1/4 cup olive oil
  • 1 small green cabbage (1 1/2 to 1 3/4-pound), cut in 8 wedges through core
  • 1 1/4 pounds fingerling potatoes, halved lengthwise
  • 6 unpeeled garlic cloves,lightly crushed
  • 4 fresh sage sprigs
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 4 uncooked bratwurst
  • 1/4 cup butter
  • 20 small sage leaves

Directions

  1. Preheat oven to 425 degrees . In a large bowl, toss cabbage in oil. Lay wedges on their sides on a foil-lined baking sheet after letting excess oil drip back into bowl. Toss potatoes in remaining oil. Place potatoes cut sides down on a second foil-lined baking sheet after letting excess oil drip back into bowl. Nestle 3 garlic cloves and 2 sage sprigs in each pan and season with salt and pepper. Cover pans tightly with foil; roast for 20 minutes.
  2. Remove foil from pans. Lightly prick the bratwurst and toss in remaining oil; add to pan with cabbage. Switch pans to opposite oven racks, and continue roasting 15 minutes. Turn cabbage, potatoes and bratwurst; continue roasting until everything is tender, golden and cooked through (bratwurst should reach 160 degrees ), about 5 minutes more. Transfer everything to a large platter.
  3. In a small skillet, melt butter over medium heat until foam just subsides. Add sage leaves; cook until butter is brown and nutty and sage is crisp, 30 to 60 seconds. Spoon mixture over all.
  4. In a small skillet, melt butter over medium heat until foam just subsides. Add sage leaves; cook until butter is brown and nutty, and sage is crisp, 30 to 60 seconds. Spoon sage and butter over all.

Nutrition Facts

(Sheet Pan Sausage and Fall Vegetables)

Servings Per Recipe 4, Monounsaturated fat (g) 13, carb. (g) 39, Polyunsaturated fat (g) 2, Fat, total (g) 46, iron (mg) 3, cal. (kcal) 641, Potassium (mg) 1040, sat. fat (g) 17, calcium (mg) 108, chol. (mg) 91, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 983, Pyridoxine (Vit. B6) (mg) 1, Folate (µg) 63, Riboflavin (mg) 0, Niacin (mg) 2, vit. C (mg) 117, Thiamin (mg) 0, pro. (g) 19, vit. A (IU) 2640, fiber (g) 7, sugar (g) 8, Trans fatty acid (g) 0

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