Sheet-Pan Roasted Chicken Sausage with Cabbage, Carrots and Beans

Sheet-pan cooking has taken center stage in many home kitchens during Covid-19. Not only is it easy, quick, and fun, but it saves on clean-up as there is only one pan to deal with. when the meal is over.  This recipe for caramelized cabbage and carrots topped with a sausage of your choice plus a marinated bean salad take only 30 minutes to assemble and cook.  You can trade out most of the ingredients for whatever is in your kitchen, too.  Savoy or red cabbage.  Kielbasa for the chicken sausage making sure, however, that you use a pre-cooked sausage. Have fun and enjoy this sure-to-please family dinner.

Ingredients:

1 small green cabbage (2 pounds approximately) cut through the root into 1-inch wedges

1 Vidalia onion halved, and cut into ½-inch slices

6 carrots, peeled and cut diagonally into 1-inch pieces

¼ cup Extra-virgin olive oil, plus 2 Tablespoons for tossing cabbage

4 Apple chicken sausages (12 ounces) diagonally sliced ½-inch thick

¼ cup apple cider vinegar

¼ cup finely chopped Italian parsley

2 Tablespoons scallions, finely chopped

¼ teaspoon cumin

¼  teaspoon coriander seeds (cooked in a dry skillet for 5 minutes, then processed in a spice grinder.)

1 teaspoon Dijon mustard

Kosher salt and freshly ground black pepper, to taste

1 (14-ounce) can cannellini beans, drained and rinsed

Cooking instructions:

1.   Heat the oven to 425 ⁰F.

2.   Cover the bottom of a rimmed baking sheet with a sheet of aluminum foil. (Or spray with PAM and forget the aluminum foil.)

3.   Drizzle 2 Tablespoons olive oil on the bottom.

4.   Add cabbage, onions and carrots, and toss.

5.   Top with sausage slices and roast until cabbage is tender and sausage is dark golden, about 25-30 minutes.

6.   Meanwhile, in a medium bowl, stir together the olive oil, vinegar, parsley, scallions, cumin, coriander, salt and pepper for the vinaigrette.

7.   Add in beans and stir gently.

8.   Divide the roasted sausage and cabbage mixture among four plates and spoon on marinated bean salad.

Serves: 4

Wine recommendations: Chardonnay, Viognier, Merlot, Beaujolais, Malbec, or Zinfandel.