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Bratwurst with Roasted Vegetables (and Gnocchi) is an amazingly easy sheet pan dinner to prepare for your family. Packed with vegetables, it’s loaded with roasted potatoes, green peppers, onions, zucchini, mushrooms, and brussels sprouts. Plus it has the added bonus of crisp, yet chewy and oh, so delicious potato gnocchi.
(Recipe slightly modified on 2/17/22.)
When roasted in the oven, the gnocchi turns crisp and golden, yet soaks up all the wonderful garlic and olive oil flavors. It’s so tender and delicious that it was nearly my favorite bite in this dish. Yes, in fact, on further contemplation, those little gnocchi bites were most definitely my favorite, as I saved one or two for my very last bites, and that’s always a good indication!
Ingredients for Bratwurst with Roasted Vegetables
- bratwurst (or Irish Sausage/Italian Sausage)
- Yukon potatoes
- red or green bell pepper
- shishito peppers
- sweet onion
- zucchini
- button mushrooms
- brussels sprouts
- potato gnocchi (frozen, shelf-stable, or freshly made)
- extra-virgin olive oil
- melted butter
- minced garlic
- freshly squeezed lemon juice
- fresh parsley
- red pepper flakes
- kosher salt
- freshly ground black pepper
Instructions for Making This Recipe
Preheat oven to 425 degrees. Line a baking pan with tinfoil (for easy cleanup). Spray the foil with cooking spray so that the vegetables will not cling to the foil. Gather all your ingredients and prepare your vegetables.
Cut Yukon potatoes into bite-size cubes. Slice a bell pepper (either green or red) into large chunks. A red pepper will give this dish extra color. Slice 3-4 shishito peppers for a bit of heat. Chop a sweet onion. Cut two small zucchini in half lengthwise, and then slice into 1/2″ pieces. Slice mushrooms. Place all of these vegetables into a large bowl.
To the bowl of vegetables, add extra-virgin olive oil, melted butter, minced garlic, lemon juice, freshly chopped parsley, red pepper flakes, kosher salt, and black pepper. With a long-handled wooden spoon, stir everything together until combined.
Spoon vegetables onto the prepared baking sheet, covering the entire pan. Place fresh bratwurst on top of the vegetables. As the bratwurst cooks, the oils and juices will seep down into the vegetables giving them a wonderful flavor. Bake in a preheated oven for 20 minutes.
Of course, you may substitute Irish Sausages or Italian Sausages for the Bratwurst and this dish will be just as enjoyable.
While the vegetables cook, prepare the rest of the ingredients. Trim and halve brussels sprouts and place in the large used bowl along with the fresh or frozen gnocchi.
Fresh Gnocchi is Amazing and So Delicious!
I like to make a batch of fresh gnocchi and then freeze a portion of it for later use, such as in this recipe. Feel free to use store bought gnocchi (frozen or shelf-stable), although fresh gnocchi is very easy to make–something I didn’t learn until I was over 50 years old!
The used bowl will have leftover oil and seasonings in it, but I like to add more olive oil and another tablespoon of minced garlic to the brussels sprouts and gnocchi. Toss in some more freshly chopped parsley, too.
Remove the baking sheet from the oven. Using a fork or tongs, transfer the bratwurst to a plate or pan so that you can tend to the vegetables. Turn the partially roasted vegetables with a metal spatula. Add in the freshly prepared brussels sprouts and gnocchi and gently stir to combine. Return the bratwurst to the pan, placing on top of the vegetables. Roast for another 15-20 minutes, stirring once or twice until the gnocchi is plump and the brussels sprouts are tender and starting to brown.
To serve, place the roasted vegetables on a large platter and arrange the bratwurst on top. Serve with a nice hard bread, such as Rustic Sourdough Baguettes or with Molasses Rye Bread. This recipe will serve 6-8 people.
See more Main Dishes Here.
Bratwurst with Roasted Vegetables
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
- Preheat oven to 425 degrees. Line a baking pan with tinfoil (for easy cleanup). Spray the foil with cooking spray so that the vegetables will not cling to the foil. Gather all your ingredients and prepare your vegetables.
- Cut Yukon potatoes into bite-size cubes. Slice a bell pepper (either green or red) into large chunks. A red pepper will give this dish extra color. Slice shishito peppers for a bit of heat. Chop a sweet onion. Cut two small zucchini in half lengthwise, and then slice into 1/2" pieces. Slice mushrooms. Place all of these vegetables into a large bowl.
- To the bowl of vegetables, add 4 tablespoons extra-virgin olive oil, melted butter, 2 tablespoons minced garlic, freshly squeezed juice from half of a lemon, 1/4 cup chopped parsley, red pepper flakes, kosher salt, and black pepper. With a long-handled wooden spoon, stir everything together until combined.
- Spoon vegetables onto the prepared baking sheet, covering the entire pan. Place fresh bratwurst on top of the vegetables. As the bratwurst cooks, the oils and juices will seep down into the vegetables giving them a wonderful flavor. Bake in a preheated oven for 20 minutes.
- While the vegetables cook, prepare the rest of the ingredients. Trim and halve brussels sprouts and place in the large bowl along with the gnocchi.
- The used bowl will have leftover oil and seasonings in it, but I like to add more olive oil and another tablespoon of minced garlic to the brussels sprouts and gnocchi. Toss in the remaining freshly chopped parsley, too. Season with more salt and black pepper.
- Remove the baking sheet from the oven. Using a fork or tongs, transfer the bratwurst to a plate or pan so that you can tend to the vegetables. Turn the partially roasted vegetables with a metal spatula. Add in the freshly prepared brussels sprouts and gnocchi and gently stir to combine. Return the bratwurst to the pan, placing on top of the vegetables. Roast for another 15-20 minutes, stirring once or twice until the gnocchi is plump and the brussels sprouts are tender and starting to brown.
- To serve, place the roasted vegetables on a large platter and arrange the bratwurst on top. Serve with a nice hard bread. Serves 6-8 people.
Notes
Perfect fall recipe with some of our favorite flavors. Great recipe!
Thanks for stopping by, Susan. I hope you give the recipe a try. We really enjoyed it!