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Brats are a weekly staple around here. They're quick, easy, and everyone in my house full of picky eaters likes them! We grill year-round, but there are just some days you don't want to go out in the weather to grill, this recipe is perfect for those days!
Be sure to check the farm store hours to stop out for your brats! They thaw so quickly that they’re a perfect staple to have in the freezer for when you need dinner fast.
My family likes things pretty plain Jane, so we do just potatoes and salt, but I think this would be delicious with the optional ingredients below.
Sheet Pan Brats & Potatoes
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Ingredients:
5 Six S Dairy Pork Bratwursts
4 Russet Potatoes
Avocado Oil
Redmonds Real Salt to taste
Optional Ingredients:
1 Onion cut into wedges
1 Bell Pepper
8 oz Brussel sprouts cut in half
1/2 tsp dried oregano
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/4 tsp black pepper
Steps:
Preheat the oven to 425 degrees (our oven tends to run cool, so you may need to adjust to 400)
If your sheet pan isn't nonstick, you can line it with parchment paper for easy cleanup.
Toss veggies with avocado oil and spices.
Spread veggies evenly on the sheet pan.
Nestle the brats in the veggies.
Roast in preheated oven for 45 minutes (again, you may find you can adjust this down a little). I like to stir the veggies around every 15 minutes.
If desired, serve bratwurst in buns and top with peppers and onions.
Enjoy!