I think we can agree that everyone has those nights when you just don’t. wanna. cook. Period. Your brain is fried, your feet hurt, and you really don’t want to peel yourself a away from the Netflix binge you’ve been dreaming of all day BUT whether budget, limited takeout options, or just the need to be a homebody be the reason, you have to. Pinterest is crammed with one-pot pastas and crockpot dump cakes which have their ooey gooey (and I’ll say it, plain ole MUSHY) time and place for sure, but sometimes you want something with a little crunch without having to stand over a hot pan for 30 minutes+. This recipe is highly flexible – you can use chicken, pork, or vegan sausage and any assortment of veggies you choose. This is just a sampling of my personal favorites and what I had on hand. I also prepared this (re:pics) just for two, but recipe below will be for 4. Obviously, this one is very easy to tailor portions to your specific needs.
WHAT I USED
1 red bell pepper, sliced thinly into strips
8 oz brussels sprouts, cut into quarters or halves
1 container grape or cherry tomatoes, whole
2 cloves fresh garlic, diced
½ tsp dried oregano
½ tsp smoked paprika
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper
2 tbsp olive oil
4 fresh bratwurst
WHAT YOU COULD ADD
1 lb new potatoes, diced
1 large onion, cut into small wedges
4 brat buns
Monterey Steak Seasoning – I’d have added it to the spice mix if I wasn’t out!
Anything roastable veggie you’d like
1. Preheat your oven to 400 degrees.
2. Line your flat pan or cookie sheet with tin foil or parchment paper, whichever you have on hand (I never seem to have both.)
3. Toss vegetables in a large bowl with olive oil and spices.
4. Spread vegetables evenly on lined pan.
5. Nestle bratwurst gently in the center of your veggie mixture.
6. Roast in preheated oven for 35-40 minutes, making sure to stir around vegetables and turn brats every 15 minutes or so. When the tomatoes start to burst, everything should be ready for chow.
7. Serve up hearty portions lodge-style with sour cream, spicy mustard, biscuits or buns, if ya like.
Not the prettiest plate, but easy and savory always works for me. I accompanied this easy din din with freezer rolls and a basic salad. If you try it, let me know your variations! I’m always looking for new veggies to fall in love with.