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.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. 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.

    Advertisement
  • 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°), about 5 minutes more. Transfer everything to a large platter.

  • 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.

  • 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

641 calories; 46 g total fat; 17 g saturated fat; 2 g polyunsaturated fat; 13 g monounsaturated fat; 91 mg cholesterol; 983 mg sodium. 1040 mg potassium; 39 g carbohydrates; 7 g fiber; 8 g sugar; 19 g protein; 0 g trans fatty acid; 2640 IU vitamin a; 117 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 1 mg vitamin b6; 63 mcg folate; 0 mcg vitamin b12; 108 mg calcium; 3 mg iron;

Reviews