Bratwurst and Roasted Root Vegetables

• •4 large uncooked bratwurst links
• •1.5 lb Yukon Gold potatoes, scrubbed and cut into 1-inch chunks
• •1 lb carrots, peeled and cut into 1-inch chunks
• •0.8 lb parsnips, peeled and cut into 1-inch chunks
• •1 large yellow onion, cut into 8 thick wedges
• •3 tablespoon olive oil
• •1 teaspoon salt
• •0.5 teaspoon black pepper, freshly ground
• •0.5 teaspoon caraway seeds
• •2 tablespoon fresh parsley, chopped, for garnish
• • to taste Dijon or whole grain mustard, for serving

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a large, sturdy sheet pan with parchment paper for easier cleanup.

2. 2

   In a large bowl, combine the chopped potatoes, carrots, parsnips, and onion wedges. Drizzle with olive oil, then sprinkle with salt, black pepper, and caraway seeds. Toss well to ensure all vegetables are evenly coated.

3. 3

   Spread the seasoned vegetables in a single layer on the prepared sheet pan. Create a few spaces among the vegetables for the bratwurst.

4. 4

   Place the bratwurst links directly on the sheet pan, nestled among the vegetables. You may gently prick the bratwurst in a couple of places with a fork to prevent bursting, but avoid over-pricking to keep them juicy.

5. 5

   Roast for 35-40 minutes, or until the vegetables are tender and caramelized, and the bratwurst are golden brown and cooked through. Halfway through cooking (around 20 minutes), carefully flip the bratwurst and stir the vegetables to ensure even browning.

6. 6

   To check for doneness, the internal temperature of the bratwurst should reach 160°F (71°C). The vegetables should be fork-tender and have nice crispy edges.

7. 7

   Remove the sheet pan from the oven. Garnish with fresh chopped parsley. Serve immediately with your favorite Dijon or whole grain mustard on the side.

Chef's Tips

• 💡Do not overcrowd the sheet pan. If your pan is too small, use two sheet pans to ensure the vegetables roast rather than steam, leading to better caramelization and flavor.
• 💡For extra flavor, consider adding a few cloves of smashed garlic to the vegetables before roasting.
• 💡Pair this dish with a side of sauerkraut or a simple green salad dressed with a vinaigrette to balance the richness.
• 💡Ensure all vegetables are cut to roughly the same size to promote even cooking. Smaller pieces will cook faster, larger pieces slower.