Privacy & Cookies: This site uses cookies. By continuing to use this website, you agree to their use.
To find out more, including how to control cookies, see here: Cookie Policy
  • Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Flawed yet Functional

Life free from autoimmune captivity

  • Meet Emily
    • About Me
    • Disclosure
    • Privacy Policy
    • Terms & Conditions
  • Health Journey
    • AVM Story
    • Diabetics Start Here!
    • Type 1 Diabetes
    • Autoimmune Protocol (AIP)
  • Recipes
  • Habits
    • Goals
    • Productivity
    • Menu Plan
  • Home Decor
    • DIY
    • Sewing
    • Organization
    • House Tour
  • Contact
You are here: Home / Food & Nutrition / Recipe / Paleo Recipes / Easy Sheet Pan Bratwurst and Roasted Veggies Recipe

Easy Sheet Pan Bratwurst and Roasted Veggies Recipe

June 6, 2018 by Emily Leave a Comment

Jump to Recipe Print Recipe

Even though I love to cook and I am following one of the strictest diets out there, I need an easy dinner every now and then! This one-pan dinner includes all the meat and veggies you’ll need for a meal. I serve it just like this or, if I have time, chop up some fresh fruit while the meal bakes. It’s super simple and tasty. Try this sheet pan bratwurst and roasted veggies dinner today!

sheet pan bratwurst and roasted vegetables

Disclosure: Some of the links below are affiliate links which just means if you purchase from the links provided, I may get a small commission at no additional cost to you! At Flawed yet Functional, I only reference products that have real value that I actually use.

Sausages and AIP

Meat is a staple in my diet, and I especially love sausages. However, the Autoimmune Protocol is very particular about which spices can be eaten. Some spices, like the nightshade family (i.e. paprika, chili powder, cayenne pepper), are inflammatory. The whole point of the Autoimmune Protocol is to reduce the inflammation in the body and allow it to heal. So these spices are not allowed.

When purchasing flavored meat at the store, it is hard to tell what spices are used because often the last ingredient on a sausage package is “spices.” Well, that tells me a whole lot!

To keep my body as clean as possible, my husband and I have started grinding and making our own sausages so we have complete control over the spices in our meat. For this recipe, I used our own homemade bratwurst which is a traditional German spice blend. The bratwurst is not Autoimmune Protocol approved; it has mace and mustard seed in it. I have successfully reintroduced these seed and fruit-based spices into my diet though. Woohoo!

If you are looking to make this meal Autoimmune Protocol approved, replace the bratwurst with kielbasa.

Now let’s look at how to make Bratwurst and Roasted Veggies!

sheet pan bratwurst and roasted vegetables on cutting board

Chop Vegetables and Toss with Oil and Spices

Peel the sweet potatoes and chop into 1″ chunks. Rinse the Brussel sprouts, peel off any wilting/brown leaves, trim the stem, and slice in half. Chop an onion into large pieces. Place all vegetables in a mixing bowl and stir in oil and spices until evenly coated.

Spread in Single Layer on Pan and Bake

Bake only the vegetables for 20 minutes or so to get the cooking process started. The bratwurst will cook faster than these hearty vegetables, so adding the bratwurst later will avoid overcooking and drying out the meat.

Add Bratwurst and Bake Until Fully Cooked

Lay the bratwurst in any open space in the pan. If your pan is very full, the brats can go right on top of the vegetables, they won’t hurt anything! Return the pan to the oven for another 20-25 minutes.

sheet pan bratwurst and roasted vegetables on cutting board

Test Bratwurst and Roasted Veggies for Doneness

After about 40 minutes of total baking, use an instant-read meat thermometer to check the temperature of the bratwurst. They should be 165° before removing from the oven. Poke the sweet potatoes with a fork too. They should be soft when fully cooked.

Options

  • If your brats are looking a little pale, put them under the broiler or sear in a pan on the stove to add color (cast iron is ideal, but any pan will work). Remember that temperature, not color, is an indicator of fully cooked meat. Trust your thermometer!
  • Use pre-cooked brats if pale meat bothers you! The color will be browner as you’d expect, but be sure to adjust the cooking time if you don’t use fresh bratwurst. Pre-cooked brats only need to be warmed in the oven. Bake the vegetables for 30-35 minutes then add the pre-cooked brats for the last 10-15 minutes.
  • Think outside the recipe for vegetables. Butternut squash, broccoli, cauliflower, and asparagus are all great alternatives!
  • For faster prep time, use pre-cut broccoli florets or even frozen cubed butternut squash. The texture might be a little off on the squash, but it will make getting the meal in the oven so much quicker!

If you’re in a pinch to get dinner on the table, try this Sheet Pan Bratwurst and Roasted Veggies for a healthy, easy meal! It’s quick to assemble and only uses a couple of dishes. Not only that, your whole family will love it! Try it tonight!

sheet pan bratwurst and roasted vegetables on cutting board

Need more easy dinner ideas? Try these other one-pan meals!

  • 24 Gluten-Free Sheet Pan Dinners
  • Chicken Drumsticks & Roasted Vegetables
  • Top 5 AIP One-Pan Dinners
sheet pan bratwurst and roasted vegetables
Print

Sheet Pan Bratwurst with Roasted Sweet Potatoes & Brussels Sprouts

Paleo, one-pan dinner! This simple, healthy meal is a simple as chopping, tossing in oil and seasoning and baking! Perfect for a busy weeknight!

Course Dinner
Cuisine Dairy-free, Gluten-free, Grain-free, Paleo
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Calories 430 kcal
Author Emily Stauch

Ingredients

  • 4 large bratwurst links fresh, for AIP replace with Kielbasa
  • 4 medium sweet potatoes, about 4 cups chopped peeled and large cubed
  • 1 lb. Brussel sprouts cleaned, trimmed, halved
  • 1 large onion large chop
  • 1-2 Tbsp. olive oil
  • 1-1/2 tsp. sea salt
  • 1 tsp. garlic powder
  • 1/2 tsp. onion powder
  • fresh black pepper to taste, omit for AIP

Instructions

  1. Preheat oven to 400° and line a rimmed baking sheet with parchment paper.

  2. Peel the sweet potatoes with a vegetable peeler. Chop into 1″ cubes. Place in large mixing bowl and set aside.

  3. Rinse Brussel sprouts under cold water. Peel off any brown or wilted outer leaves. Trim the stem and cut sprout in half. Add to mixing bowl with sweet potatoes.

  4. Add olive oil, sea salt, garlic powder, onion powder, and black pepper to mixing bowl. Stir to evenly coat. Add more oil as necessary. The vegetables should look shiny but not so much oil that it pools at the bottom of the bowl.

  5. Spread vegetables in single layer on parchment lined pan. Bake for 20 minutes.

  6. Remove pan from oven and place bratwurst on the pan. Return to oven and bake for an additional 20-25 minutes or until vegetables are soft and bratwurst reaches an internal temperature of 165°.

  7. Serve warm and enjoy!

Recipe Notes

  • 27g carbohydrates per serving
  • If using pre-cooked bratwurst, roast vegetables until almost done, about 30-35 minutes then add bratwurst to the pan for 10-15 minutes to warm and finish the vegetables.
[thrive_leads id=’8031′]

Want to remember this? Pin Sheet Pan Bratwurst and Roasted Vegetables to your favorite Pinterest board!

sheet pan bratwurst and roasted vegetables
sheet pan bratwurst and roasted vegetables

Share this!

  • Click to share on Facebook (Opens in new window)
  • Click to share on Pinterest (Opens in new window)
  • Click to share on Twitter (Opens in new window)
  • Click to email a link to a friend (Opens in new window)
  • Click to print (Opens in new window)

Filed Under: Paleo Recipes, Recipe

[thrive_leads id=’6725′]

Previous Post: « Insulin-Free Type 1 Diabetes | 1 Year Review
Next Post: Window Treatment DIY | Flat Roman Shade Tutorial »

Reader Interactions

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Welcome!

I'm Emily, and I am passionate about using food and healthy habits to transform lives with autoimmune disease. Here you will find healthy recipes that follow the Paleo or Autoimmune Protocol diets, strategies to create a life free from autoimmune symptoms, and encouragement to press on!

Do you want to live your best life? Then you are in the right place! Read More…




Top Posts

wilted bacon summer salad

Wilted Bacon Summer Salad | AIP and Paleo Recipe

Turmeric Garlic Roasted Butternut Squash

Turmeric and Garlic Roasted Butternut Squash | AIP, Paleo Recipe

egg-free butternut squash hash in white bowl

The Top 5 Tasty and Easy Egg Free Breakfasts




[instagram-feed]

gluten free blog network directory

Footer

About Us

Contact Us

Terms & Conditions

Privacy Policy

Disclosure

  • Facebook
  • Instagram
  • Pinterest

Type 1 diabetic, AVM survivor, Autoimmune Protocol dieter, DIY-er, Mom, Wife, and Lover of Jesus. So glad you are here today, and I hope you leave encouraged! Learn more about me →

Copyright © 2023 · Foodie Pro & The Genesis Framework