Easy Roasted Sausage and Veggies
An easy sheet pan meal that makes dinner time a little easier.
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.
Nutrition
Calories: 665kcalCarbohydrates: 51gProtein: 20gFat: 44gSaturated Fat: 10gPolyunsaturated Fat: 6gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 61mgSodium: 733mgPotassium: 1522mgFiber: 9gSugar: 13gVitamin A: 2786IUVitamin C: 155mgCalcium: 136mgIron: 4mg
Tried this recipe?Mention @realfoodwithaltitude or tag #realfoodwithaltitude!
