Roasted Sausages with Potatoes and Cabbage

Serves 4

This hearty German-inspired one-pan dish is perfect for a cool fall night. The vegetables are tossed in a mixture of melted butter, Dijon mustard, and garlic before being roasted—along with chicken and apple sausages—to crispy perfection.

Prep: 10 minutes

Roast: 25 minutes

Total: 35 minutes

• 2 tablespoons Clarified Butter or ghee
• 2 teaspoons Whole30-compliant Dijon mustard
• 2 cloves garlic, minced
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 medium head green cabbage, core intact, cut into 8 wedges
• 8 small red potatoes, halved
• 2 packages (12 ounces each) Whole30-compliant chicken and apple sausages

Preheat the oven to 425°F.

In a large bowl, stir together the butter, mustard, garlic, salt, and pepper. Add the cabbage and potatoes and gently toss to coat.

Arrange the vegetables and sausages on a large rimmed baking pan in a single layer. Roast, stirring once, until the vegetables are tender and browned, 25 to 30 minutes.