Sheet Pan Sausage and Fall Vegetables
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
Directions
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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.
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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.
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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.
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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.