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One-Pot Wonder: Bratwurst-veggie skillet is an easy dinner for busy nights

Brandi is natural born food lover of anything from gourmet cheeses and wine down to plain baked breads. When not in the kitchen cooking, she loves to be outdoors, especially near the ocean. She puts her focus mainly on healthy organic ea...

A hearty meat-and-potato dinner made simple

Got a meat-and-potato lover in your household? This is the perfect dish for anyone who likes veggies, bratwurst (or sausages) and super-easy recipes.

All-natural brats are used in this recipe and piled in slices high on a bed of fresh prepared veggies. I used russet potatoes, but any potato would work in this dish. I also added in red bell peppers, zucchini and sweet onions to keep things healthy. This dish also gets a nice dose of heat from the spices, but if you aren't a fan of spicy foods or have little ones, you might want to hold off on adding the red pepper flakes. Bonus: This easy dinner is also gluten-free.

A hearty meat-and-potato dinner made simple

Spicy one-pot bratwurst and veggie skillet recipe

Slices of bratwurst along with an assortment of vegetables and spices are roasted in the oven in this easy one-pot recipe idea for dinner.

Serves 6

Prep time: 15 minutes | Cook time: 40 minutes | Total time: 55 minutes

Ingredients:

  • 4 medium russet (or other variety) potatoes, washed, peeled and diced
  • 2 red bell peppers, chopped
  • 1 large sweet onion, chopped
  • 2 large zucchini, diced
  • 4-6 bratwurst (or sausage), depending on size used, sliced
  • 4 tablespoons extra-virgin olive oil
  • 1 tablespoon garlic powder
  • 1 teaspoon crushed red pepper flakes (omit if you do not want the dish spicy)
  • 1/2 tablespoon dried oregano
  • Salt and pepper, to taste
  • 1 small handful fresh parsley, for garnish

Directions:

  1. Preheat the oven to 375 degrees F. Spray a large skillet or baking dish with nonstick cooking spray.
  2. Add all the vegetables and the sliced bratwurst to the dish.
  3. Drizzle the olive oil over the top, along with all the spices (except for the parsley). Using your hands or a large spoon, gently toss the vegetables to ensure they are all coated evenly with the olive oil and seasonings.
  4. Roast uncovered for 35 to 40 minutes (tossing halfway through) or until the vegetables are golden brown and the bratwurst start to crisp slightly.
  5. Remove from the oven, and garnish with fresh parsley. Best served warm.

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One-pot farro with roasted peppers and sweet potatoes
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