Sheet Pan Roasted Vegetables & Breakfast Sausage Meatballs and a Creamy Mustard Sauce

Yet another night of: "What's in my kitchen and what can I make for dinner." This has truly become a house favorite and there are never any leftovers. I love it because it's fairly quick but tastes like it simmered for hours. I do think I should add that this would pair nicely over rice or mashed potatoes but thus far, I've been simply too tired to ever try that out, so if you do try it...let me know. The mustard sauce is what does it for me. The tang of the mustard and the savory of the sage-sausage is such comfort food, it's a wonder I haven't made this years before.

Ingredients:

• 1 lb breakfast sausage (ground, uncased)
• 1 tbsp butter 
• drizzle of favored vinegar (currently obsessed with a Chanterelle Vinegar that was gifted to me)
• 1/4 tsp Seasoning Salt
• generous amount of our lovely Herbs De Provence
• Salt and pepper, to taste
• 1 bag frozen pre-cut vegetables (such as carrots, broccoli, and cauliflower, squash: cooked to package directions. Costco has this amazing 'Sheet Pan' vegetable bag that is incredible 
• 2 cups fresh spinach
• 1 cup beef broth
• 1/2 cup heavy cream
• 2 tbsp Portland Yellow Mustard
• 1 tbsp olive oil (optional)

Instructions:

1. Preheat Oven:
   Preheat your oven to 350°F (175°C). Heat cast iron on low-med with olive oil

2. Prepare the Meatballs:
   In a large bowl, combine the breakfast sausage. I get this store-bought one from Carlton that our local Coop sells and it's my favorite. I take it out of the package and mash it up so it's easier to make into meatballs. You can use whatever type of sausage you want for this dish. Roll into small meatballs, about 1 1/2 inches in diameter, and set into your your cast iron as you go, searing the bottoms. As they simmer, add a few nobs of the softened butter, drizzle of vinegar, and sprinkle the pan with Herbs de Provence

3. Bake the Meatballs:
   Bake the meatballs for 15–20 minutes, or until golden and cooked through.

4. Prepare the Vegetables:
   While the meatballs are baking, cook the frozen vegetables according to package instructions. Once cooked, spread the vegetables out on a large sheet pan. Toss in the fresh spinach and stir gently to combine (the heat from the vegetables will wilt the spinach slightly).

5. Make the Sauce:
   You can either make in a bowl and skip the sauce pan tactic or go right into sauce pan mode. In a small saucepan, combine the beef broth, heavy cream, and mustard. Simmer over medium heat, stirring occasionally, until the sauce thickens slightly (about 5 minutes). Taste and adjust seasoning with salt and pepper, if needed.

6. Combine Meatballs, Vegetables, and Sauce:
   Once the meatballs are cooked, pour in the sheet pan of vegetables and spinach. Pour the sauce evenly over the top, ensuring everything is coated.

7. Bake for Flavor:
   Return the CAST IRON to the oven and bake at 350°F for another 20 minutes to allow the flavors to meld and the sauce to infuse the meatballs and vegetables.

8. Serve:
   Remove from the oven and serve warm. This dish is hearty, flavorful, and perfect for a comforting meal and I wish so badly that there were ever any leftovers