Bratwurst Bake
Get ready to savor the ultimate comfort food with this hearty and flavorful Bratwurst Bake! Perfectly seasoned bratwurst sausages are roasted atop a medley of tender baby potatoes, sweet carrots, vibrant red bell pepper, and savory onion, all tossed in olive oil and a fragrant blend of dried thyme, rosemary, and smoked paprika. This one-pan wonder requires minimal prep and offers maximum flavor, making it an ideal choice for busy weeknights or casual family dinners. Garnished with freshly chopped parsley for a touch of brightness, this easy crowd-pleaser serves up rustic charm and homestyle goodness in every bite. Whether you're craving a quick dinner or a satisfying meal to share, this Bratwurst Bake is guaranteed to impress!
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Recipe Information
Ingredients
- 4 bratwurst sausages
- 500 grams baby potatoes
- 3 carrots
- 1 red bell pepper
- 1 yellow onion
- 3 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Wash the baby potatoes thoroughly and slice them in halves. If they're larger, quarter them.
Peel the carrots and slice them into 1/2-inch thick rounds.
De-seed and dice the red bell pepper into bite-sized pieces.
Peel and chop the yellow onion into large chunks.
Mince the garlic cloves finely or crush them using a garlic press.
In a large mixing bowl, combine the potatoes, carrots, bell pepper, onion, and garlic.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Sprinkle the dried thyme, dried rosemary, smoked paprika, salt, and black pepper over the vegetables. Mix well to ensure all pieces are seasoned.
Transfer the seasoned vegetables into a large baking dish or a sheet pan lined with parchment paper, spreading them into an even layer.
Place the bratwurst sausages on top of the vegetables, ensuring they are evenly spaced.
Bake in the preheated oven for 35-40 minutes, flipping the sausages halfway through, until the vegetables are tender and the bratwurst is fully cooked (internal temperature of 71°C or 160°F).
Remove the dish from the oven and let it rest for a couple of minutes.
Garnish with freshly chopped parsley, if desired, and serve warm. Enjoy your bratwurst bake!
Nutrition Facts
Calories |
1990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 144.6 g | 185% | |
| Saturated Fat | 43.1 g | 216% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 256 mg | 85% | |
| Sodium | 5276 mg | 229% | |
| Total Carbohydrate | 121.0 g | 44% | |
| Dietary Fiber | 13.2 g | 47% | |
| Total Sugars | 14.5 g | ||
| Protein | 62.1 g | 124% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 178 mg | 14% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3440 mg | 73% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
