There are seasons of life that are calm and seasons that are really busy. Right now I feel like I am in a season that is really busy so I am leaning on easy recipes right now. This Easy Roasted Sausage and Veggies recipe is a meal that I am loving right now. I can make extras so I have leftovers for lunches for the week or just enough to feed us for a quick dinner!
In this recipe I use sausage, potatoes, and purple cabbage. I find that these are two very filling veggies for me! Which comes in handy for many reasons: cheaper, less to cook, easy to cook. These are the key to an easy meal- making sure they are minimal ingredients while still being able to get full off the food you make. Plus with these ingredients there is minimal prep, which is a bonus.
I top this meal off with a "honey" mustard sauce that is Whole30 compatible and honestly would go great on various meats and veggies. Always make extras to either use as a salad dressing or for a sauce for other meals later in the week... again, one of my meal hacks to make meal time easier and faster right now.
Tips for Easy Roasted Sausage and Veggies:
- I like to use Amylu Andouille Chicken Sausage or Aidell's Chicken Apple Sausage, but you can use any sausage that you prefer. Both of these sausages are Whole30 compatible and cheapest at Costco.
- If you want to add or substitute any veggies that you have on hand or like better, you can absolutely do that.
- The "Honey" Mustard sauce can be stored in the fridge for a week.
If you are looking for another easy weeknight meal, check out this Grilled Lo Mein Recipe.
Easy Roasted Sausage and Veggies
Ingredients
- 4 Sausages I like Amylu Chicken Sausage
- 1 head Purple Cabbage
- 1.5 lbs Petite Medley Potatoes You can use any potatoes you like
- 2 tablespoon Olive oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Paprika
- Salt and Pepper to taste
"Honey" Mustard Sauce
- 3 tablespoon Course Ground Dijon Mustard I like The New Primal
- 1 teaspoon Apple Cider Vinegar
- ¼ cup Avocado Oil
- 1 tablespoon Lemon Juice
- 3 Dates Pitted
- 1 teaspoon Garlic Minced
- ½ teaspoon Paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 400 degrees and put the sheet pan in the oven to preheat, too.
- Slice the purple cabbage into ½ inch thick rounds and slice the potatoes in half.
- When the oven is preheated, coat the bottom with olive oil and then put the potatoes flat side down on the pan, along with the cabbage. Coat with olive oil, garlic powder, paprika, salt and pepper. Place in the oven for 10 minutes.
- After 10 minuets, add the sausages to the pan and roast for another 15 or until the cabbage is fork tender.
- Place all the "Honey" Mustard Sauce ingredients into a food processor or blender and blend until smooth. Add a teaspoon of water at a time if it needs to be thinned out.
- Drizzle "Honey" Mustard Sauce over the veggies and sausage when they are finished cooking. Serve and Enjoy!
Notes
- I like to use Amylu Andouille Chicken Sausage or Aidell's Chicken Apple Sausage, but you can use any sausage that you prefer. Both of these sausages are Whole30 compatible and cheapest at Costco.
- If you want to add or substitute any veggies that you have on hand or like better, you can absolutely do that.
- The "Honey" Mustard sauce can be stored in the fridge for a week.
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