Sheet Pan Brats with Garlic Parmesan Roasted Veggies
Servings: 5 people
Equipment
- Large baking pan or cookie sheet
Ingredients
- 5 brats, any flavor
- 1 red bell pepper, cut into 1 inch chunks
- 1 green bell pepper, cut into 1 inch chunks
- 1 small yellow onion, cut into strips
- 10 multicolored baby potatoes, quartered
- 1 cup baby carrots, halved
- 3 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tsp salt
- 1 1/2 tsp pepper
- 1 tbsp Italian seasoning
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 400°F
- Arrange vegetables on a large cookie sheet or baking pan. Drizzle all veggies with olive oil and sprinkle evenly with all seasonings. Toss so that all veggies are evenly coated. Nestle the brats into the center of the veggies.
- Bake 20 minutes. Prick each brat three times with a fork, then turn over and prick the other side 3 times as well. Stir the veggies to ensure they aren't sticking to the baking sheet. Bake an additional 15-20 minutes or until the brats reach 160° internally and the potatoes are fully cooked. Sprinkle with parmesan cheese while allowing the brats to rest 5 minutes.
- Serve and enjoy!