I’d been toying with the idea of a sheet pan meal with sausage, cabbage and potatoes with a garlic Dijon sauce for awhile. Having leftover cabbage from St Pat’s Day and buying fresh green beans at the grocery store was a bonus. They all sounded like they could jump into the pan together and be friends. The sauce would be the zingy bonus that tied them all together.
It was a very snowy day Up North. For the end of March, it was ridiculous to be having yet another snow storm. My P.S. (Part Snowman/ hubby) went out shopping, because of course he would. I curled up with my laptop to catch up on blogging and wade through the tv shows recorded on my dvr in the past week. I had dinner in mind and knew it wouldn’t take to long to assemble.
About an hour and a half before we wanted to eat dinner I wandered out to the kitchen and pulled my ingredients from the fridge. I scrubbed then dried the potatoes then chopped them into smaller pieces. I added them to a bowl.
I diced the large quarter of leftover cabbage into 1″ pieces and added them to the bowl as well. From there I drizzled canola oil into the bowl, about 1/4 cup I’d guess. I sprinkled in some garlic powder, dried basil, dried oregano, salt and pepper. I used my hands to toss them all together until the oil and seasonings evenly covered the potatoes and cabbage.
I like to keep my sheet pans spotless so I covered one with a large sheet of foil, then a silpat. I thought the vegetables might stick to the foil (past experience!) so I also place a silpat over the foil. I spread the potatoes and cabbage over the pan and put it into the preheated oven. Then realized I hadn’t added onion. Curses.
I chopped half an onion into 1″ pieces and sprinkled it over the pan of potatoes and cabbage and closed the oven door again. Good enough. Hopefully you’ll remember to add the onions to the bowl and toss with oil and seasonings BEFORE putting them into the oven. I made sure the recipe had the right directions.
I let the vegetables roast for 30 minutes. The potatoes were fork tender. I scattered the sliced sausage over the pan, then the green beans. I’d tossed the beans with a little basil infused olive oil for some extra flavor. We didn’t want naked beans, when all of the other vegetables were so nicely seasoned.
Back into the oven the sheet pan went for 30 more minutes. The smells coming from the oven were out of this world! What an easy way to make a great variety of foods. My P.S. (Proficient with Snowblowers) had returned home and decided to use his snowblower on the driveway. I think he was losing the battle but don’t tell him I said so. We’d been getting huge clumps of snow at a fast rate for about 12 hours, it added up!
After another 30 minutes the beans were just right, a little crunch left but heated through. The sausage was also heated and lightly browned. While they finished I had made a garlic Dijon sauce to bring my sheet pan dinner all together. I measured the sauce ingredients into a saucepan and let it cook over medium heat until the butter was melted and the sauce was smooth and blended.
I drizzled the garlic Dijon sauce over the sheet pan of meat and vegetables, tossed it a bit then served dinner on plates. It was a lovely presentation, full of color. The smells alone had us drooling!
We totally loved the meal. So many satisfying flavors even before adding the zingy sauce! Even the leftovers, which we fought over the next evening, were delicious. The meal was definitely a great way to hole up in a mini snowstorm that was delaying Spring up North.
Garlic Dijon Sausage and Cabbage Sheet Pan Dinner
A sausage, cabbage, potato and green bean bake in a sheet pan, drizzled with a snappy garlic Dijon sauce.
- 1# potatoes; cut into 1″ pieces (I used a Klondike Gold)
- 6 cups cabbage; 1″ dice
- 1/2 cup onion; 1″ dice
- 1/4 cup canola oil
- 1 teaspoon garlic powder
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 12 oz pkg apple chicken sausage; 1/2″ slices (I used Johnsonville)
- 12 oz green beans
- 1/2 cup butter
- 2 tablespoons honey
- 2 tablespoons dijon mustard
- 2 teaspoons whole grain dijon mustard
- 3 teaspoons minced garlic
- salt and pepper to taste (about 1/8 teaspoon each)
- 1 tablespoon fresh chopped dill or 1 teaspoon dried dill
In a large bowl toss potatoes, cabbage and onion with the canola oil, garlic powder, basil, oregano, salt and black pepper until evenly coated.
I used both foil and a silpat since my silpat didn’t go to the edges. I hate staining my baking pans! Spread and place in preheated oven for 30 minutes.
Remove pan from oven and spread sausages and green beans over the roasted vegetables. Return to oven and roast for 20-30 more minutes. Test the green beans and cook until they are your desired doneness. The sausage is precooked so it can be done when heated through.
Prepare sauce in a saucepan, simmering for several minutes to allow the flavors to blend. Drizzle over contents of sheet pan and serve.