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Sheet Pan Bratwurst baby red potatoes olive oil salt and pepper German sausage purple cabbage fresh parsley Mustard Sauce Dijon mustard maple syrup red wine vinegar olive oil
Preheat the oven to 400 degrees F and line a rimmed baking sheet with foil.
Place the halved baby red potatoes on one section of the prepared baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat.
Repeat the same process with the cabbage wedges on the opposite end of the baking sheet. To avoid soggy vegetables, be sure the vegetables are not crowded on the sheet pan.
Arrange the sausage links in the middle of the baking sheet.
Bake for 25 minutes. Remove the sheet pan from the oven, carefully turn the sausages and flip the cabbage wedges. Return to the oven and bake for an additional 15 minutes or until the sausage reaches an internal temperature of 160°.
Meanwhile; make the Mustard Sauce. Whisk together Dijon mustard, maple syrup, red wine vinegar, olive oil, salt, and pepper until smooth. Serve with sausages, potatoes, and roasted cabbage.
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