Recipes and Cooking Sheet Pan Sausage and Fall Vegetables Change-up this sheet pan dinner by trying another flavor variety of bratwurst such as beer brats, bacon and cheese, or pineapple. If fingerling potatoes aren't available, swap in baby red or gold potatoes. By Laraine Perri Laraine Perri Laraine Perri is a freelance editor and food writer based in New York City. Her experience covering food and parenting topics, as well as developing recipes, has helped her build a career among national publications like Better Homes & Gardens and Prevention magazine.Laraine's approach to food is simple: easy, delicious, veggie-filled dishes that your family will enjoy, including the little ones. As a mother, Laraine also understands that nutritious food and quick clean-ups can go hand by hand with some creativity. Learn about BHG's Editorial Process Published on October 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 20 mins Roast Time: 40 mins Total Time: 1 hrs Servings: 4 Jump to Nutrition Facts Ingredients ¼ cup olive oil 1 small green cabbage (1 1/2 to 1 3/4 lb.), cut in 8 wedges through core 1 ¼ pound fingerling potatoes, halved lengthwise 6 unpeeled garlic cloves, lightly crushed 4 fresh sage sprigs ½ teaspoon kosher salt ½ teaspoon freshly ground black pepper 4 uncooked bratwurst ¼ cup butter 20 small sage leaves Directions Preheat oven to 425°F. Line 2 large baking pans with foil. In a large bowl toss cabbage in oil. Place wedges, cut sides down, on one of the prepared pans (allow excess oil to drip back into bowl). Toss potatoes in remaining oil in bowl. Place potatoes, cut sides, down on the other prepared baking pan (allow excess oil to drip back into bowl and reserve bowl). Nestle 3 garlic cloves and 2 sage sprigs in each pan and sprinkle with salt and pepper. Cover pans tightly with foil; roast 20 minutes. Remove foil covers from pans. Lightly prick the bratwurst and toss in remaining oil in bowl; add to pan with cabbage. Switch pans to opposite oven racks and continue roasting 15 minutes. Turn cabbage, potatoes and bratwurst; continue roasting about 5 minutes more or until tender, golden, and cooked through (bratwurst should register 160°F). Transfer cabbage, potatoes, and bratwurst to a large platter. In a small skillet melt butter over medium just until foam subsides. Add sage leaves. Cook 30 to 60 seconds or until butter is brown and nutty and sage is crisp; spoon mixture over cabbage, potatoes, and bratwurst on platter. Rate it Print Nutrition Facts (per serving) 641 Calories 46g Fat 39g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 641 % Daily Value * Total Fat 46g 59% Saturated Fat 17g 85% Cholesterol 91mg 30% Sodium 983mg 43% Total Carbohydrate 39g 14% Total Sugars 8g Protein 19g Vitamin C 117.2mg 586% Calcium 108mg 8% Iron 2.6mg 14% Potassium 1040mg 22% Folate, total 63.5mcg Vitamin B-6 0.7mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.