• Preheat oven to 425℉. Line a baking pan with aluminum foil (for easy cleanup). Spray the foil with cooking spray so that the vegetables will not stick to the foil. Gather all the ingredients.

Prepare the Vegetables

• Using a cutting board and Chef’s knife, slice the Yukon potatoes into bite-size cubes. Slice a bell pepper (either green or red) into large chunks.
• Next, slice 3-4 shishito peppers for a bit of heat (this step is optional). Chop a sweet onion into large chunks. 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.

Assemble the Sheet Pan

• Drizzle the extra virgin olive oil and melted butter into the bowl of vegetables. Add in the minced garlic, freshly squeezed lemon juice, fresh or dried parsley, red pepper flakes, kosher salt, and freshly ground black pepper. With a long-handled wooden spoon, stir everything together until combined.
• Spoon the 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.

Prepare the Brussels Sprouts

• While the vegetables cook, prepare the brussels sprouts. Trim and halve brussels sprouts and place in the large used bowl.

  (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. Toss in some more dried or 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 you can tend to the vegetables. Turn the partially roasted vegetables with a metal spatula. Add in the freshly prepared brussels sprouts and gently stir to combine. Return the bratwurst to the pan, placing on top of the vegetables.
• Roast the dish for another 15-20 minutes, stirring once or twice until the brussels sprouts are tender and starting to brown. The bratwurst should now be thoroughly cooked.
• To serve, place the roasted vegetables on a large platter and arrange the bratwurst on top. Serves 6-8.