Sheet pan kielbasa, cabbage, & potato dinner

This easy meal filled with smoky sausage, sweet carrots, cabbage, and potatoes and drizzled with a maple, mustard, and apple cider vinegar sauce is a simple and filling weeknight dish! 

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I've been making this dinner since I first got inspiration over at the amazing Budget Bytes about a year ago. I've changed it over time and also scaled it up a bit to feed our hungry family of four and it remains one of my favorite simple and budget-friendly dinners. 

I'm trying to post more frugal recipes on my blog lately as being a frugal mama is where I am these days. Since we are getting close to St. Patrick's Day, cabbage, potatoes, and carrots tend to be on sale and even more budget-friendly than usual, so this is a great time of the year to try out this meal. It's also very adaptable - you can easily add more or less of the vegetables that you wish. 

You can use red or russet potatoes instead or yellow. I use turkey kielbasa (a great Aldi find!), but you can use your favorite kind. This meal will feed about four people depending on age and hunger level.

Sheet pan kielbasa, cabbage, & potato dinner
olive oil
3 medium yellow (red or russet will also work) potatoes
2 large carrots
1/4 of a small-medium head of green cabbage
about 13 oz. smoked kielbasa (I used turkey kielbasa)
salt and freshly ground black pepper
2 teaspoons spicy brown (or grainy) mustard
1-1/2 tablespoons pure maple syrup
1-1/2 tablespoons apple cider vinegar

Drizzle about 1 tablespoon of olive oil onto two baking sheet pans. Preheat the oven to 425 degrees.

Slice the potatoes into about 1/4-inch thick rounds and place half onto each baking sheet. Cut the carrots in half crosswise and then cut each half into quarters lengthwise. Place half onto each baking sheet. Cut out any core from the cabbage and then slice the quarter into about 1/4-1/2-inch slices. Arrange half onto each baking sheet. Slice the sausage into about 1/2-inch rounds and arrange half onto each baking sheet.

Top both baking sheets with a pinch of salt and a couple grinds of black pepper. Drizzle each with a little olive oil. Bake for 10 minutes on the lower third of the oven. Use a spatula to flip everything and bake for another 7-10 minutes, or until everything is golden and fork tender.

While the sheet pans are in the oven, make the sauce by whisking together the mustard, maple syrup, apple cider vinegar, a dash of salt, and a grind of pepper in a small bowl or glass measuring cup until well-combined.

Remove the sheets from the oven and serve. Drizzle each serving with the desired amount of sauce (a little goes a long way).