Brat & Potato Sheet Pan Dinner

It’s important to have a few sheet pan dinners in your rotation because they are so easy to put together and then into the oven to do most of the work. Bratwurst and potatoes are such a great combo, you can make them so many different ways. But this roasted version comes out loaded with flavor and a pop of freshness. Brat & Potato Sheet Pan Dinner covers all the bases, including a super easy pan gravy that brings it all together so nicely.

To make the hasselback cut in the potatoes, you have got to use my super simple trick. You take two chopsticks and place one on each side of the potato. Then you use a longer knife (a meat cleaver actually works great for this because it has a long flat cutting edge), and cut quarter inch thick slices into the potato. The chopsticks prevent you from cutting all the way through the potato, so that it all stays together as one potato. I like to use a mix of red and yellow potato for this recipe, only because it makes it prettier. You can use all of one or the other, but just be sure to use a waxy potato like a red or yellow. Russets won’t cook the same so you will need to adjust cook time if you want to use those.

For the peas, it’s important that they are fresh and uncooked peas. Frozen peas will come out mushy, as will canned peas. And the peas are the pop of fresh and texture you want in this recipe. I use fresh sweet peas or snap peas and just remove the peas from the pod. You don’t have to do anything else to them. Just sprinkle right on top at the end of plating. If your family doesn’t care for peas, you can skip this ingredient – it will still be a tasty meal.

This meal is such a full hearty meal (especially if you include the peas), that you aren’t likely to need anything extra. That said, the hubs and two kids wished there was a roll or bread of some sort to sop up the gravy with.

Now Let’s Get Cookin’!

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Brat & Potato Sheet Pan Dinner

Delicious hassleback cut potatoes, roasted onions, brats and fresh peas with a simple pan gravy.

Course Dinner, Main Course

Cuisine American, German

Keyword brats, bratwurst, brown gravy, caramelized onions, fresh peas, hassleback potatoes, pan gravy, roasted onions, roasted potatoes, sheet pan dinner, sheet pan dinners, sheet pan meal, sheet pan meals

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Servings 6

Equipment

• 1 Large Baking Sheets

Ingredients

• 8 Bratwurst
• 8 Medium Red Potatoes
• 8 Medium Yellow Potatoes
• 3 Small Yellow Onions peeled and quartered
• ¼ cup Oil divided
• ¼ cup Worcestershire Sauce
• 2 cups Beef Broth
• 2 tbsp Cornstarch
• 1 cup Fresh Peas not frozen or canned

Seasoning Mixture

• 2 tsp Garlic Powder
• 2 tsp Onion Powder
• 2 tsp Paprika
• 1 tsp Parsley
• 1 tsp Salt
• 1 tsp Pepper

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Instructions

• In a small dish, combine seasoning mixture.
• Preheat oven to 375degF.
• Place two chopsticks on a cutting board. Place a potato between the two sticks and then make cuts ¼ inch apart on along the length of the potato, careful not to cut all the way through.
• On a parchment paper covered baking sheet, add hassleback cut potatoes, quartered onions and bratwurst. Drizzle with oil, Worcestershire and half of seasoning mixture. Place in oven for 45 minutes.
• In a larger measuring cup, whisk together broth, remaining seasoning mix and cornstarch. In the last 15 minutes of cook time, add to broth mixture to a small sauce pan over medium high heat. Bring to a bubble, then reduce heat to medium low and let simmer for remainder of cook time.
• To serve, add one or two bratwurst to shallow bowl, then add 3-4 potatoes and some potatoes. Drizzle with gravy and sprinkle with fresh peas.