Oven Roasted Veggies & Chicken Brats

Oven Roasted Veggies & Chicken Brats

Serve with brown mustard for dipping! If doubling the recipe to make four servings use two sheet pans - you don’t want the veggies to be crowded!

Recipe by Rachel’s Healthy Plate
Ingredients
  • 2 Gilbert’s Craft Sausages Chicken Brats, sliced in half lengthwise
  • 8 oz baby potatoes, ½ inch dice
  • 1 small bell pepper, any color, large dice
  • ½ sweet onion, large dice
  • 1 medium zucchini or yellow squash, cut into ¼ in pieces
  • 3 tsp olive oil, divided
  • 2 tsp balsamic vinegar
  • Salt, pepper, and garlic powder
Instructions
  1. Preheat oven to 425F..
  2. In a large bowl mix together the squash/zucchini, pepper, and onion. Drizzle with 2 tsp olive oil and 2 tsp balsamic vinegar. Season with a little salt, pepper, and a few dashes of garlic powder. Mix well and set aside.
  3. Add diced potatoes to a large sheet pan and toss with remaining 1 tsp olive oil. Sprinkle with salt, pepper, and a dash of garlic powder.
  4. Roast potatoes for 10 minutes then remove from oven and toss with the remaining veggies. Place bratwursts on top.
  5. Roast everything for another 20 minutes until potatoes and brats are browned and crispy and the veggies are nice and caramelized.  Enjoy!