Roasted Kielbasa with Red Cabbage, Onions and Potatoes
RETURN TO RECIPES
SERVES 4
When weeknight meal preparation gets pinched, assemble this sheet pan for a fast, flavorful, fall dinner! The combination of savory elements are delicious together and create a flavor-filled, satisfying experience. Serve with a generous dollop of whole grain mustard for dipping.
- Preheat the oven to 400°F. Prepare two half-sheet pans by lining with parchment paper. Use two sheet pans so that the food an be well spread out in a single layer and roasted instead of steamed.
- Slice the carnage into 1/2-inch thick wedges, then place carefully as intact wedges spaced out on the two prepared sheet pans. Drizzle each wedge with a little olive oil and a pinch of Kosher salt and pepper.
- Slice the onions, and cut the potatoes in half. In a large bowl, gently toss them with the olive oil, salt, pepper, thyme, and garlic powder. Stir until well-coated and then place the potatoes, cut-side down on the two sheet pans spaced out in a single layer. Add the onions around the potatoes and cabbage. Then place the pieces of kielbasa and the thyme sprigs around the pan.
- Roast for 30 minutes, then carefully flip the sausages and potatoes. Roast for another 5-10 minutes, or until the kielbasa begins to brown at the edges and the vegetables are cooked to your desired tenderness preference.
- Transfer the roasted collage to plates and enjoy!
INGREDIENTS
- 1 (14 oz) link of kielbasa, cut in half lengthwise, then into 3" pieces
- 1/2 small, red cabbage, cut into 1/2-inch thick wedge slices
- 1/2 sweet onion, sliced pole to pole
- 1 pound small potatoes, halved
- 1/4 cup olive oil
- 1 teaspoon Kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 5-6 stems fresh thyme
![Zwilling J A Henckels PRO 8" Chefs Knife](https://extraingredient.atlanticwebworks.net/uploads/main1446305466PRO8inchchefs_616.jpg "Zwilling J A Henckels PRO 8" Chefs Knife")
