70 minutes
A comforting oven-baked dish featuring sausages, potatoes, and red cabbage seasoned with caraway seeds and served with a hint of lemon and dill.
Caraway Seeds, cracked
teaspoons
Coriander Seeds, cracked
teaspoons
tablespoons
Yukon Gold Potatoes, cut into 1-inch pieces
0 lb
Red Cabbage, sliced into 1-inch-thick wedges
each
Large Red Onion, thinly sliced
each
teaspoons
Fresh Sausages, coated with Dijon mustard
0 lb
tablespoons
Lemon, zested
each
Dill, chopped
cups
1. Prepare the Aromatic Seeds
Crack 1 teaspoon each of caraway and coriander seeds using a heavy chef’s knife or a mortar and pestle; this releases their essential oils, enhancing the overall flavor of the bake.
2. Prepare the Sheet Pan and Vegetables
Preheat your oven to 425°F. Brush a rimmed sheet pan with 1 tablespoon of extra-virgin olive oil. Arrange 1 pound of Yukon Gold potatoes cut into 1-inch pieces, ½ a large head of red cabbage sliced into 1-inch-thick wedges, and a thinly sliced large red onion on the prepared sheet pan. Sprinkle ¾ teaspoon of kosher salt evenly over the vegetables.
3. Add the Sausages to the Bake
Coat 4 fresh sausages, about 1 pound in total, with 1½ tablespoons of Dijon mustard. After the vegetables have roasted for 30 minutes, add the mustard-coated sausages to the sheet pan using tongs.
4. Finish Roasting and Serve
Continue roasting the vegetables and sausages together for an additional 15 to 25 minutes until the sausages are beautifully browned. Finish the dish by zesting a lemon over the bake and sprinkling with ½ cup of chopped fresh dill. Serve with lemon wedges and additional Dijon mustard on the side.
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