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.
1poundpotato gnocchifrozen, 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
*Unless otherwise indicated, all butter used on this recipe site is salted.