Brats and Peppers Sheet Pan Dinner: An easy and delicious kitchen supper. Make it for your kids tonight – they’ll love it!
This blog of mine has always been an exercise in full honesty and transparency.
I never share recipes we aren’t eating.
So… When I started my gut healing cleanse, of course I shared things I ate during that time.
But then I went a bit too far and had to pull myself back from said cleanse ASAP.
How does one go forward from that? I mean, as a food blogger. It’s not always easy to put your entire heart and soul out there.
In the end I decided to go forward in the most authentic way possible – by sharing a recipe I’m eating right now in real life.
The reason behind this recipe…
It was so very hard to be honest with myself that I cannot even handle cutting out entire food groups for a short period of time. But luckily I have gone through full eating disorder recovery and into remission in the past, so at least I knew what would help me:
Facing the fear.
Which, in my case, is obviously food.
And the A+ student way of facing ones fears? Is facing the worst of all right away.
I had my husband Brani cook dinner with some sausages we had stocked in the freezer and a little sheet pan dinner number is what he ended up making with them.
Is it easy to eat your fears? No. But it was very, very delicious either way.
So delicious, in fact, that I excitedly exclaimed I’d be sharing this on the blog. This remark earned me a very stern glance from the husband.
“But Nora… You photographed this about three months ago.”
Oh, snap. So I went looking into my laptop’s folder for past months’ content… And how right he was: There were the photos, waiting, forgotten, whoops-a-daisy.
But better late than never, so here it is today!
I know brats are not a very attractive food to photograph, but I do hope you’re going to give them a chance anyways. They taste amazing, and are so easy to make:
The super simple way to make brats and peppers:
- Place all the ingredients (apart from the liquid) in your biggest casserole dish and toss – no need to dirty an extra bowl!
- Turn the sausages about halfway through the cooking time and deglaze the dish with wine or stock
- Finish roasting until the sausages are browned and the potatoes are tender when pierced with a fork
This recipe comes from Mary Berry – a cook whom I adore and my entire family finds very incredibly weird. Tastes are different, but I sure hope you’re sharing my taste for an easy sausage supper 🙂
4 more tips:
- When I photographed this recipe, we used the last few red peppers left over in our garden. Obviously we don’t have fresh red peppers anymore, so we used a jar of roasted ones. Tastes just as good!
- Do use a coarse pork bratwurst for this – not the smooth-looking white Bavarian ones. You can use any variety you like – we had an Italian seasoned one.
- If you’re not a fan of mushrooms you can just leave them out. It’s a pity, but you can because I like you 😉
- If you have big eaters around the table, serve with a crusty homemade loaf of bread on the side. I definitely can’t do this dinner without a nice slice of country loaf.
Honestly? I wish facing my fears was always this delicious.
But usually it just involves a lot of looking away when I let my kids do something independently, ha!
Get the brats and peppers recipe:
- 1 tablespoon olive oil
- 2 large onions, peeled and sliced into wedges
- 3 red peppers, cleaned and diced (OR use a large jar of roasted red peppers)
- 1 pound brown button mushrooms, cleaned and quartered
- 3 garlic cloves, chopped
- 1 teaspoon dried thyme leaves
- 1 pound small potatoes, halved
- 6 large bratwursts, pricked several times with a fork
- salt and ground black pepper
- 3/4 cup low sodium chicken stock OR white wine
- Prep: Preheat the oven to 430°F. Place all ingredients except for the stock or wine in a large casserole dish. Toss well to coat all ingredients in oil. Spread everything out in the dish.
- Roast: Bake in the preheated oven for 30 minutes, or until starting to brown.
- Deglaze the dish: Very carefully remove the casserole dish from the oven and turn over the sausages. Gently stir the vegetables. Pour the stock or wine over the ingredients in the dish.
- Finish baking: Bake for another 20 minutes, or until the sausages are cooked all the way through and the potatoes are tender when pierced with a fork.