Description
A hearty and flavorful one-pan meal featuring juicy bratwursts roasted with sweet peppers, onions, mushrooms, and tender small potatoes. This sheet pan dinner is easy to prepare, with simple ingredients tossed in olive oil and seasoned with dried thyme, then roasted to perfection. A splash of low sodium chicken stock or white wine adds depth and moisture, resulting in a comforting and satisfying dinner that’s perfect for a busy weeknight.
Ingredients
Scale
Vegetables
- 2 large onions, peeled and sliced into wedges
- 3 red peppers, cleaned and diced (or 1 large jar of roasted red peppers)
- 1 pound brown button mushrooms, cleaned and quartered
- 3 garlic cloves, chopped
- 1 pound small potatoes, halved
Meat
- 6 large bratwursts, pricked several times with a fork
Other Ingredients
- 1 tablespoon olive oil
- 1 teaspoon dried thyme leaves
- 3/4 cup low sodium chicken stock or white wine
- Salt and ground black pepper, to taste
Instructions
- Prep: Preheat the oven to 430°F (220°C). Place all ingredients except the stock or wine in a large casserole dish or sheet pan. Toss everything well to coat all ingredients evenly with olive oil, salt, pepper, and dried thyme. Spread the mixture out in a single layer to ensure even roasting.
- Roast: Bake the mixture in the preheated oven for 30 minutes, or until the vegetables start to brown and develop a caramelized edge. This initial roasting helps bring out deep flavors.
- Deglaze the dish: Carefully remove the casserole dish from the oven. Turn over the bratwursts to brown the other side and gently stir the vegetables to mix. Pour the low sodium chicken stock or white wine over the ingredients in the dish to deglaze and add moisture.
- Finish baking: Return the dish to the oven and bake for another 20 minutes. Continue cooking until the bratwursts are fully cooked through (internal temperature 160°F/71°C) and potatoes are tender when pierced with a fork.
Notes
- Using a mixture of chicken stock or white wine adds a great flavor; avoid using sugary or thick sauces to keep the roast caramelized.
- You can substitute bratwursts with any preferred sausage like Italian sausage or kielbasa.
- If using jarred roasted red peppers, drain them well to prevent excess moisture.
- For a spicier kick, add some crushed red pepper flakes when tossing the ingredients.
- Check sausage doneness carefully to avoid undercooking; use a food thermometer if available.
- Serve with crusty bread or a side salad for a complete meal.
