This simple all-in-one meal is roasted in the oven, but would work on the backyard barbecue just as well! Makes 5 to 6 servings.
4 cloves garlic, thinly sliced
2 tsp. sea salt
1 tsp. ground black pepper
1 tsp. paprika
5 Tbsp. olive oil, divided
1½ lbs. baby potatoes, washed and cut in half lengthwise
9½ oz. baby bell peppers, about 14, seeded and cut in half lengthwise
1 red onion, cut into thick wedges and separated
½ head of green cabbage, cut into intact wedges
2½ lbs. mild Italian sausage or Charcutnuvo Sausage (either Dale’s Pale Ale Beer Bratwurst or Pork Jalapeño Cheddar Bratwurst)
1 Tbsp. Dijon mustard
2 Tbsp. lemon juice
1 c. chopped parsley
Combine garlic, salt, pepper, paprika, and 2 tablespoons olive oil. Toss with potatoes, peppers, onion, and cabbage in a large bowl until the vegetables are coated. Score sausages, being careful not to cut all the way through.
Spread the vegetables on a large sheet pan, then, if using uncooked sausage, add them to the vegetables. Place in center of oven and roast at 450° F for 20 minutes. Turn sausages over and roast 10 minutes more. If using fully-cooked sausages, roast with the vegetables for only the final 10 minutes.
To prepare vinaigrette, whisk the mustard, remaining 3 tablespoons of olive oil, and lemon juice together. After roasting, drizzle the sausages and vegetables with the vinaigrette and sprinkle parsley on top.