Sheet Pan Bratwurst Potatoes and Veggies
A comforting one-pan meal combining bratwurst, roasted potatoes, and mixed vegetables, perfect for family dinners and gatherings.
Ingredients
Main Ingredients
- 4 bratwurst sausages Look for high-quality bratwurst for the best flavor.
- 4 medium potatoes, diced Dice into small, even pieces.
- 2 cups mixed vegetables (bell peppers, zucchini, carrots) Feel free to swap in any veggies you like.
Seasonings and Oils
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- Salt and pepper to taste
Instructions
Preparation
- Begin by gathering all your ingredients. Dice the potatoes into small, even pieces to ensure they cook uniformly. Chop your selected vegetables into bite-sized pieces for easy roasting.
- In a large bowl, combine the diced potatoes and mixed vegetables. Toss to mix thoroughly.
- Drizzle the olive oil over the veggies. Sprinkle in the garlic powder, paprika, salt, and pepper. Toss everything again to coat with the seasoning.
- Transfer the seasoned potato and vegetable mixture onto a sheet pan, spacing them out evenly.
- Place the bratwurst sausages on top of the veggies.
Cooking
- Preheat your oven to 400°F (200°C).
- Bake for about 25-30 minutes, or until the bratwurst is cooked through and the potatoes are fork-tender.
- Check that the bratwurst has reached a safe internal temperature of 165°F (75°C) and the potatoes are crispy on the outside and soft on the inside.
Serving
- Remove the pan from the oven and let it cool slightly. Serve hot and enjoy with friends and family!
Notes
To store leftovers, allow the dish to cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. For freezing, use freezer-safe containers and label with the date.