Name: Sheet Pan Kielbasa and Potatoes Recipe
Cook time: 35 min
Yield: 4
Ingredients: Cooking spray; 1 (12- to 14-ounce) uncured pork kielbasa; 1 lb. fingerling or Yukon gold potatoes (or other small potatoes), halved lengthwise; 1 small (~ 2 lb.) red cabbage, outer leaves and core removed and cut into 8 wedges; 1 small yellow onion, thinly sliced; 4 garlic cloves, minced; 1 ½ tablespoons olive oil or avocado oil; ¼ teaspoon fine salt; ¼ teaspoon black pepper; 6-7 sprigs fresh thyme or ¾ teaspoon dried thyme; ¼ cup sour cream or mayonnaise; 3 tablespoons coarse grain mustard; 2 teaspoons apple cider vinegar; ½ teaspoon garlic powder

Method

Preheat the oven to 400℉. Mist a large rimmed baking sheet with cooking spray or line with parchment paper.
Place the potatoes, onion, garlic, and cabbage on the baking sheet, being careful to keep the cabbage wedges intact. Drizzle the oil over top then gently toss the potatoes, onions, and garlic with the oil. Carefully rub the oil over the surface of the cabbage wedges.
Turn the potatoes cut-side down. Arrange the kielbasa pieces between the vegetables. Sprinkle the salt and pepper over top of the ingredients and nestle the fresh thyme sprigs into the veggies. If using dried thyme, sprinkle it over the veggies along with the salt and pepper.
Place the pan in the preheated oven and bake for 32-35 minutes, rotating the pan halfway through the baking time, or until the potatoes are tender and golden brown on their undersides.
While the kielbasa and veggies bake, make the creamy mustard sauce: In a small bowl, combine the sour cream, mustard, vinegar, and garlic powder.
Remove the pan from the oven and divide the kielbasa and vegetables among 4 plates or shallow bowls. Serve with the creamy mustard sauce drizzled over top or on the side for dipping.
Store leftovers in an airtight container in the fridge for up to 4 days.

Ingredients

Method

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