Roasted veggies, WHY? WHY are you so dang good?!
You have transformed the vegetables that I have snubbed for at least half of my life, and turned them into something I crave. CRAVE, I tell you.
Roasted veggies, you rascals, what have you done to me?
As of late, I have found a way to make roasted veggies into a full blown meal. By simply adding a flavorful brat to the pan before roasting, I leave lunch time a very happy lady.
Let the record show, you could easily omit the brat from the recipe to make this vegetarian. I feel a little bit sad for you if you choose this route but empower you to make your own dietary choices. 🙂
Speaking of choices, I was also thinking adding a Vidalia onion to the mix would bring in a bit more delicious flavor. Haven’t tried it yet but probably next time. Maybe some garlic too.
Want to give this easy-peasy recipe a try?Print
- 2 medium sweet potatoes, peeled and cut into 1/2 inch thick pieces
- 2 cups of Brussels Sprouts, stemmed and cut in half
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 2 all-natural brats, cut into 1/2 inch pieces
- Place sweet potatoes and Brussels sprouts in a bowl. Add olive oil, salt, and pepper and stir until coated with oil.
- Dump veggies out on sheet pan and add brats to the mix.
- Bake at 450 for about 20 minutes.
I’ve made this with both cooked and uncooked brats. It cooks long enough for the sliced up brats to cook through. I prefer them that way but it will also work with fully cooked brats that just need to warm up.
Hint: Snag a flavorful brat with a hint of sweetness to it. It will compliment the roasted goodness from the vegetables beautifully.