Preheat oven to 425 degrees. Spray a large rimmed baking pan with cooking spray; set aside.
Recipe
Author
Hy-Vee Seasons Magazine
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Description
Just a few minutes' prep time and a surprise breakfast ingredient lead to a delicious brat-and-veggie-filled sheet pan meal for four.
Servings and Ingredients
Ingredients
Serves 4
| Quantity | Ingredient | Add |
|---|---|---|
| 1 (24-oz.) pkg. Basket & Bushel petite red potatoes, quartered | ||
| 1 (12-oz.) pkg. Basket & Bushel Brussels sprouts, halved | ||
| 2 c. petite baby carrots | ||
| 1 large red onion, cut into ½-in. wedges | ||
| 4 Hy-Vee Meat Department fresh pork beer bratwursts, cut into thirds | ||
| ¼ c. Gustare Vita olive oil | ||
| ¼ c. Hy-Vee Select 100% pure maple syrup | ||
| ¼ c. Culinary Tours coarse ground smoked porter mustard |
Things To Grab
- Hy-Vee vegetable oil cooking spray
- Large rimmed baking pan
- Large bowl
- Whisk
- Small bowl
Directions
Place potatoes, Brussels sprouts, carrots, onion and bratwursts in a large bowl; set aside.
Whisk together oil, maple syrup and mustard in a small bowl; pour over vegetables and bratwursts; toss to combine and coat evenly. Transfer mixture into prepared baking pan.
Bake for 35 to 40 minutes or until potatoes are tender and bratwursts reach at least 165 degrees, stirring halfway through.
Nutrition facts
Servings
620 Calories per serving
Amounts Per Serving
- Total Fat: 28g
- Cholesterol: 70mg
- Sodium: 1,130mg
- Total Carbohydrates: 72g
- Protein: 16g
Daily Values
0%
Iron 15%
0%
Calcium 8%
0%
Vitamin D 0%
0%
Potassium 30%