Sausage and Vegetable Sheet Pan

Ingredients

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• 800 g (1.8 lb) waxy potatoes unpeeled, cut into 3/4-inch (2 cm) cubes
• 2 red onions cut into wedges
• 4 sprig fresh rosemary pick the needles from three sprigs, leave one sprig whole
• 4 tbsp olive oil
• 1 tsp sweet paprika
• 1 tsp salt
• black pepper to taste
• 2 bell peppers red and yellow, cut into 1 1/4-inch (3 cm) pieces
• 4 bratwurst raw, about 5 oz (150 g) each; check the label for mustard, celery and gluten

Method

1. Heat the oven to 400 °F (200 °C) conventional, or 350 °F (180 °C) convection. Have a rimmed baking sheet, about 16 × 14 inches (40 × 35 cm), ready.
2. Wash the potatoes, cut them unpeeled into 3/4-inch (2 cm) cubes and toss them on the sheet with the onion wedges, rosemary needles, 3 tablespoons of the oil, paprika, salt and pepper. Spread in a single layer and roast for 15 minutes.
3. Meanwhile, cut the bell peppers into 1 1/4-inch (3 cm) pieces and toss them with the remaining tablespoon of oil.
4. Take the pan out, turn the potatoes and add the peppers and the bratwurst. Do not prick the sausages, or the juices run out. Lay the whole rosemary sprig on top.
5. Roast for another 25 to 30 minutes, turning the sausages and vegetables once after 12 minutes. The potatoes are done when a fork slides in without resistance and the edges are golden brown and crisp.
6. The sausages are done when they are golden brown all over and the core temperature reaches at least 162 °F (72 °C). Serve hot straight from the pan.

Tip: Do not overcrowd the pan: leave some space between the pieces, or the vegetables steam instead of roasting. When in doubt, use a second pan.

Tip: Thick bratwurst take longer than thin ones. Check the core temperature instead of going by the clock alone.