8–12 links bratwurst

6 medium Yukon potatoes, sliced into bite-size pieces

1 large red or green bell pepper, chopped

3–4 medium shishito peppers, optional, chopped

1 large sweet onion, chopped

2 medium zucchini, sliced

6–8 medium button mushrooms, sliced

16 oz fresh Brussels sprouts, trimmed and halved

1 pound potato gnocchi (frozen, shelf-stable, or freshly made)

6 tablespoons extra-virgin olive oil, divided

4 tablespoons butter, melted

1/2 large freshly squeezed lemon

3 tablespoons minced garlic, divided

1/3 cup freshly chopped parsley, divided

1/2 teaspoon red pepper flakes

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

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Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
In a large bowl, toss potatoes, bell pepper, shishito peppers, onion, zucchini, mushrooms, and Brussels sprouts with 4 tablespoons olive oil, 2 tablespoons melted butter, half of the garlic, salt, pepper, and red pepper flakes. Spread evenly on the baking sheet.
Place bratwurst among the vegetables and roast for 25–30 minutes, turning vegetables halfway through, until sausages are cooked and vegetables are golden and tender.
Cook gnocchi according to package instructions, drain, and set aside.
Remove baking sheet from oven. Drizzle remaining 2 tablespoons olive oil, 2 tablespoons melted butter, lemon juice, and remaining garlic over vegetables. Toss gently.
Add cooked gnocchi to the pan and mix with roasted vegetables and bratwurst. Sprinkle with fresh parsley before serving.

Swap vegetables based on season—carrots, parsnips, or cauliflower work well.

Add Parmesan or feta cheese for extra flavor.

Use chicken or Italian sausages for a different twist.

Toss vegetables with balsamic vinegar or mustard before roasting for tanginess.

Adjust red pepper flakes or add jalapeños for a spicier dish.