Bratwurst Bake with Roasted Veggies
Sheet pan dinners were made for busy weeknights – chop it, season it, and put it on the oven. Almost no work, and only one pan!
Servings: 4 Servings
Calories: 518kcal
Ingredients
- 1 red bell pepper
- 1 sweet onion
- 1 1 pound baby potatoes I used purple, but you can use any kind you want
- 8 ounce brussel sprouts
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 Tablespoon Olive Oil
- 4-5 fresh bratwurst
Instructions
- Preheat the oven to 400F.
- Prepare all the veggies by slicing the peppers, cut the onions into wedges, and cut the potatoes into 1/4's.
- Place all the veggies in a rimmed baking sheet.
- Toss the vegetables with the olive oil and the spices and evenly spread the veggies back out.
- Nestle the bratwurst into the veggies.
- Bake for 30-35 minutes.
- Enjoy!
Nutrition
Serving: 1g | Calories: 518kcal | Carbohydrates: 55g | Protein: 17g | Fat: 27g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 49mg | Sodium: 885mg | Potassium: 1581mg | Fiber: 9g | Sugar: 8g | Vitamin A: 1496IU | Vitamin C: 135mg | Calcium: 94mg | Iron: 3mg
