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Sheet Pan Kielbasa with Mustard Vinaigrette

Kielbasa, yellow potatoes, red cabbage, and onion roasted with beer and finished with a mustard and dill vinaigrette.

Prep
5 min
Cook
35 min
Total
40 min
Yield
4 servings
Finished Sheet Pan Kielbasa with Mustard Vinaigrette

Instructions

  1. Heat the oven

    Heat the oven to 400°F. Line a large rimmed sheet pan with parchment paper. Use small yellow potatoes and leave them unpeeled.

  2. Start the potatoes

    Put the potatoes on the sheet pan. Toss with 2 tablespoons olive oil, ½ teaspoon kosher salt, and ½ teaspoon black pepper. Bake for 10 minutes.

  3. Prepare the cabbage and sausage

    While the potatoes bake, cut the cabbage into ½-inch-thick wedges. Cut the kielbasa diagonally into 3-inch pieces. Halve and thinly slice the onion.

  4. Add the vegetables and sausage

    Add the cabbage, kielbasa, and onion to the sheet pan. Drizzle with the remaining 1 tablespoon olive oil for roasting and gently toss to coat. Spread into a single layer and bake for another 10 minutes.

  5. Add the beer

    Pour the beer over the vegetables and sausage. Carefully return the sheet pan to the oven. Cook until the cabbage has browned and the beer has evaporated, 12 to 15 minutes.

  6. Make the vinaigrette

    While the sheet pan finishes cooking, chop the dill for the vinaigrette and reserve the serving fronds. Whisk together the 2 tablespoons olive oil for the vinaigrette, white wine vinegar, whole-grain mustard, Dijon mustard, chopped dill, and a pinch each of kosher salt and black pepper. Cut the lemon into wedges.

  7. Serve the sausage and vegetables

    Drizzle with the vinaigrette, garnish with the dill fronds, and serve with lemon wedges.