Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Bratwurst with Roasted Vegetables

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bratwurst with Roasted Vegetables is a hearty, comforting dish featuring smoky bratwurst and a medley of roasted vegetables, including potatoes, peppers, zucchini, mushrooms, and brussels sprouts. Paired with gnocchi, it’s a filling, flavorful meal.

  • Total Time: 1 hour
  • Yield: 4-6 servings

Ingredients

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)

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

16 oz fresh brussels sprouts (trimmed and halved)

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

Instructions

  1. Preheat the oven: Preheat your oven to 425°F (220°C).
  2. Prepare the vegetables: In a large bowl, combine the sliced potatoes, bell pepper, zucchini, mushrooms, and brussels sprouts. Drizzle with 3 tablespoons of olive oil, and season with kosher salt, black pepper, red pepper flakes, and 1 tablespoon of minced garlic. Toss everything together to ensure the vegetables are evenly coated.
  3. Roast the vegetables: Spread the seasoned vegetables evenly on a large baking sheet or roasting pan. Roast in the preheated oven for about 25 minutes, or until the vegetables are beginning to soften and lightly brown.
  4. Prepare the bratwurst: While the vegetables are roasting, heat the remaining 3 tablespoons of olive oil in a large skillet over medium-high heat. Once hot, add the bratwurst and cook, turning occasionally, for about 7-8 minutes until they are browned and crispy on the outside. Remove from the skillet and set aside.
  5. Add the bratwurst to the vegetables: After the vegetables have roasted for 25 minutes, remove them from the oven and stir them gently. Add the cooked bratwurst to the pan and return the sheet to the oven. Roast everything together for another 15-20 minutes, until the bratwurst is cooked through and the vegetables are fully tender.
  6. Cook the gnocchi: While the bratwurst and vegetables are finishing in the oven, bring a large pot of salted water to a boil. Add the gnocchi and cook according to package instructions. Once they float to the surface, remove them from the water and set aside.
  7. Combine everything: When the bratwurst and vegetables are done roasting, remove from the oven and drizzle with the melted butter, the remaining garlic, and the fresh lemon juice. Toss the roasted mixture gently to combine.
  8. Serve: Place the roasted bratwurst and vegetables on a serving platter or individual plates. Add the cooked gnocchi to the platter and garnish with fresh parsley. Serve immediately.

Notes

You can substitute bratwurst with Italian sausages, kielbasa, or chicken sausages for a lighter version.

Feel free to add more vegetables like carrots, parsnips, or sweet potatoes.

If making vegetarian, omit bratwurst and add plant-based sausage or extra vegetables.

  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Roasting, Pan-Seared
  • Cuisine: German
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 serving
  • Calories: 550
  • Sugar: 10g
  • Sodium: 850mg
  • Fat: 30g
  • Saturated Fat: 8g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 6g
  • Protein: 20g
  • Cholesterol: 50mg

Find it online: https://allyumcooks.com/bratwurst-with-roasted-vegetables/