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Smoked Sausage with Roasted Vegetables

Ingredients

  • 1 lb. baby fingerling or multi colored new potatoes halved
  • 1 c. yellow onion thinly sliced
  • 1 tsp. dried basil I used fresh and added at end
  • 1 tsp. dried oregano
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried thyme
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 3-4 carrots peeled cut in 1" pieces
  • 3-4 small tomatoes quartered
  • 3 Tbsp. olive oil divided
  • 3 c. shredded green cabbage
  • 2-3 c. purple kale stemmed and cut in large pieces.
  • 13- ounce) pkg skinless smoked sausage cut into 1/4" slices
  • Dijonnaise:
  • 2 Tbsp. coarse ground mustard or Dijon
  • 1/4 c. whole-grain mustard
  • 3 Tbsp. mayo
  • 1 Tbsp. fresh lemon juice
  • 1 tsp. honey or hot honey

Instructions

  1. Preheat oven to 400°F. Use a half sheet pan for all the ingredients. You do not want them layered because they will steam instead of being roasted.
  2. Dijonnaise:
  3. In a small bowl, combine all sauce ingredients with a pinch of salt and pepper. Mix well. Keep the sauce refrigerated until ready to serve. Drizzle the sauce over the dish upon serving and enjoy immediately!
  4. Halve the baby potatoes. Slice all your other ingredients and set aside. Keep the kale and sausage separate from the other vegetables because you will add that at the last cooking.
  5. After you have stemmed and torn/cut the kale take about 1-2 tsp. (extra) olive ol and massage it into the leaves, set aside until ready to add at the last cooking.
  6. In a small mixing bowl, stir together dried basil, dried oregano, garlic powder, paprika, onion powder, dried thyme, salt, and pepper to make a spice mix.
  7. Add potatoes, onion, tomatoes, and carrots to the sheet pan. Pour 2 tablespoons oil and half the seasoning mix on top. Toss well to coat, then space out and bake in the fully heated oven for 20 mins.
  8. After the first bake, remove the tray from the oven. Stir the veggies and top with the sausage slices, cabbage, and kale remaining seasoning mix, and the last tablespoon of olive oil. Mix well, then combine everything on the sheet pan, spreading the ingredients evenly. Avoid overlapping.

  9. Return the pan to the oven and bake for an additional 10–20 minutes, or until the veggies are roasted to your liking. For a crispier finish, broil for 1 minute, watch closely to prevent burning.

  10. In a small bowl, combine all sauce ingredients with a pinch of salt and pepper. Mix well. Keep the sauce refrigerated until ready to serve. Drizzle the sauce over the dish upon serving and enjoy immediately!

Recipe Notes

Sliced red, green or yellow bell peppers can be added in addition to or substituted for the tomato.

After removing from oven sprinkle with finely grated parmesan cheese and chopped flat leaf parsley, optional.