1/4 C of The Olive Bin's Wild Mushroom and Sage Olive Oil
1/4 C of The Olive Bin's Red Apple Dark Balsamic Vinegar
1/2 head of green cabbage, cut into wedges
1 lb fingerling potatoes, halved
1/2 onion, chopped large
1 sweet potato, chopped large
5 garlic cloves, peeled and smashed
1 Granny Smith apple, chopped large
4 uncooked bratwurst, pricked several places through the skin
Preheat oven to 425 degrees.
In a large bowl, combine cabbage, potatoes, onion, and sweet potato. Add Mushroom and Sage Oil and Red Apple Balsamic. Toss gently.
Line a sheet pan with sides with aluminum foil. Put vegetable mixture on sheet pan and spread out, drizzling with any liquid left in the bowl. Tuck the garlic cloves into the vegetables at various points around the sheet pan. Season liberally with salt and pepper. Cover tightly with aluminum foil. Cook for 20 minutes.
Remove foil from pan. Add apple chunks and stir lightly. Place bratwurst on the corners of the pan at the edge of the vegetables. Roast for another 15 minutes. Turn the sausage over. Continue roasting for 5—10 minutes until the sausage is done and all the vegetables are tender. Enjoy
