# What You’ll Need:
→ Proteins
01 - 4 large smoked sausages, cut into 2-inch pieces
→ Vegetables
02 - 1 small green cabbage, cored and cut into 2-inch chunks
03 - 1.1 lbs baby potatoes, halved
04 - 2 medium carrots, sliced into 1/2-inch rounds
05 - 1 large yellow onion, thickly sliced
→ Seasonings
06 - 3 cloves garlic, minced
07 - 1 tsp smoked paprika
08 - 1/2 tsp dried thyme
09 - 1/2 tsp ground black pepper
10 - 1 tsp salt
→ Fats & Liquids
11 - 3 tbsp olive oil
12 - 1/2 cup low-sodium chicken broth or vegetable broth
→ Optional
13 - 1 tbsp whole grain mustard
14 - Chopped fresh parsley, for garnish
# How-To:
01 - Preheat the oven to 400°F.
02 - Place cabbage, halved baby potatoes, sliced carrots, and thickly sliced onion into a large roasting pan or deep baking dish.
03 - Drizzle olive oil over the vegetables, then sprinkle smoked paprika, dried thyme, salt, and ground black pepper. Toss thoroughly to coat evenly.
04 - Distribute the smoked sausage pieces evenly over the seasoned vegetables.
05 - Add minced garlic and pour the broth evenly over the entire mixture. If using, dot the surface with whole grain mustard.
06 - Cover the roasting pan tightly with aluminum foil and bake for 30 minutes.
07 - Remove the foil, stir gently to mix, then bake uncovered for an additional 15 minutes until the vegetables are tender and edges are browned.
08 - Sprinkle chopped fresh parsley over the dish before serving.
