Description
A simple and delicious one-pan meal featuring juicy bratwurst sausages roasted with a colorful mix of vegetables. Perfect for an easy weeknight dinner with minimal cleanup.
Ingredients
4 bratwurst sausages
2 medium red bell peppers, seeded and cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch wedges
2 medium zucchinis, cut into 1/2-inch thick half-moons
2 medium yellow squash, cut into 1/2-inch thick half-moons
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon chopped fresh parsley, for garnish
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with aluminum foil or parchment paper for easy cleanup.
In a large bowl, combine the red bell peppers, red onion, zucchini, and yellow squash.
Drizzle the vegetables with 2 tablespoons of olive oil. Sprinkle with garlic powder, smoked paprika, dried thyme, salt, and black pepper. Toss well to coat evenly.
Arrange the bratwurst sausages in the center of the prepared sheet pan.
Spread the seasoned vegetables evenly around the bratwurst on the sheet pan.
Drizzle the remaining 1 tablespoon of olive oil over the bratwurst sausages.
Place the sheet pan in the preheated oven and roast for 25 to 30 minutes, turning the bratwurst once halfway through cooking, until the sausages are browned and cooked through and the vegetables are tender.
Remove the sheet pan from the oven and let rest for 5 minutes.
Garnish with chopped fresh parsley before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes