sheet pan bratwurst and roasted vegetables

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


  • 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


  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