Brat & Potato Sheet Pan Dinner
Delicious hassleback cut potatoes, roasted onions, brats and fresh peas with a simple pan gravy.
Equipment
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
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.
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