PREP: Preheat the oven to 400 degrees F. Set out a very large sheet pan (15×21-inches).

POTATOES, ONIONS, AND CARROTS: Halve the baby potatoes. (If they are large, cube to 1-inch pieces.) Thinly slice half of a large yellow onion. In a small mixing bowl, stir together all the seasonings.

FIRST BAKE: Add potatoes, onion, and carrots to the sheet pan. Pour 2 tbsp. oil and half of the seasoning mix on top. Toss well to coat, then space out and bake in the fully heated oven for 20 mins.

ADD CABBAGE and SAUSAGE TO PAN: After the first bake, remove the tray from the oven. Stir the veggies and push them to one side of the pan. On the empty side, add the sausage coins, cabbage, remaining seasoning mix, and final tbsp of olive oil. Mix well. Combine everything on the sheet pan, ensuring the ingredients are spread out evenly. If ingredients overlap, it will increase the baking time and interfere with the browning and caramelization.

SECOND BAKE: Return pan to oven and bake for an additional 10-20 minutes or until the veggies are roasted to your liking. For a crispier finish, broil for 1 minute (keeping a close eye to prevent burning). Once done, remove from the oven and sprinkle with freshly grated Parmesan (using a microplane for best results) and garnish with fresh parsley.

DIJONAISE: While the dish is baking, prepare the sauce. In a small bowl, combine all sauce ingredients with a pinch of salt and pepper. Mix well. Keep the sauce refrigerated until ready to serve. Drizzle the sauce over the dish upon serving and enjoy immediately!