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Even though I love to cook and I am following one of the strictest diets out there, I need an easy dinner every now and then! This one-pan dinner includes all the meat and veggies you’ll need for a meal. I serve it just like this or, if I have time, chop up some fresh fruit while the meal bakes. It’s super simple and tasty. Try this sheet pan bratwurst and roasted veggies dinner today!
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Sausages and AIP
Meat is a staple in my diet, and I especially love sausages. However, the Autoimmune Protocol is very particular about which spices can be eaten. Some spices, like the nightshade family (i.e. paprika, chili powder, cayenne pepper), are inflammatory. The whole point of the Autoimmune Protocol is to reduce the inflammation in the body and allow it to heal. So these spices are not allowed.
When purchasing flavored meat at the store, it is hard to tell what spices are used because often the last ingredient on a sausage package is “spices.” Well, that tells me a whole lot!
To keep my body as clean as possible, my husband and I have started grinding and making our own sausages so we have complete control over the spices in our meat. For this recipe, I used our own homemade bratwurst which is a traditional German spice blend. The bratwurst is not Autoimmune Protocol approved; it has mace and mustard seed in it. I have successfully reintroduced these seed and fruit-based spices into my diet though. Woohoo!
If you are looking to make this meal Autoimmune Protocol approved, replace the bratwurst with kielbasa.
Now let’s look at how to make Bratwurst and Roasted Veggies!
Chop Vegetables and Toss with Oil and Spices
Peel the sweet potatoes and chop into 1″ chunks. Rinse the Brussel sprouts, peel off any wilting/brown leaves, trim the stem, and slice in half. Chop an onion into large pieces. Place all vegetables in a mixing bowl and stir in oil and spices until evenly coated.
Spread in Single Layer on Pan and Bake
Bake only the vegetables for 20 minutes or so to get the cooking process started. The bratwurst will cook faster than these hearty vegetables, so adding the bratwurst later will avoid overcooking and drying out the meat.
Add Bratwurst and Bake Until Fully Cooked
Lay the bratwurst in any open space in the pan. If your pan is very full, the brats can go right on top of the vegetables, they won’t hurt anything! Return the pan to the oven for another 20-25 minutes.
Test Bratwurst and Roasted Veggies for Doneness
After about 40 minutes of total baking, use an instant-read meat thermometer to check the temperature of the bratwurst. They should be 165° before removing from the oven. Poke the sweet potatoes with a fork too. They should be soft when fully cooked.
Options
- If your brats are looking a little pale, put them under the broiler or sear in a pan on the stove to add color (cast iron is ideal, but any pan will work). Remember that temperature, not color, is an indicator of fully cooked meat. Trust your thermometer!
- Use pre-cooked brats if pale meat bothers you! The color will be browner as you’d expect, but be sure to adjust the cooking time if you don’t use fresh bratwurst. Pre-cooked brats only need to be warmed in the oven. Bake the vegetables for 30-35 minutes then add the pre-cooked brats for the last 10-15 minutes.
- Think outside the recipe for vegetables. Butternut squash, broccoli, cauliflower, and asparagus are all great alternatives!
- For faster prep time, use pre-cut broccoli florets or even frozen cubed butternut squash. The texture might be a little off on the squash, but it will make getting the meal in the oven so much quicker!
If you’re in a pinch to get dinner on the table, try this Sheet Pan Bratwurst and Roasted Veggies for a healthy, easy meal! It’s quick to assemble and only uses a couple of dishes. Not only that, your whole family will love it! Try it tonight!
Need more easy dinner ideas? Try these other one-pan meals!
- 24 Gluten-Free Sheet Pan Dinners
- Top 5 AIP One-Pan Dinners
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!
CourseDinner
CuisineDairy-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
Ingredients
- 4largebratwurst linksfresh, for AIP replace with Kielbasa
- 4mediumsweet potatoes, about 4 cups choppedpeeled and large cubed
- 1lb.Brussel sproutscleaned, trimmed, halved
- 1largeonionlarge chop
- 1-2Tbsp.olive oil
- 1-1/2tsp.sea salt
- 1tsp.garlic powder
- 1/2tsp.onion powder
- fresh black pepperto taste, omit for AIP
Instructions
Preheat oven to 400° and line a rimmed baking sheet with parchment paper.
Peel the sweet potatoes with a vegetable peeler. Chop into 1″ cubes. Place in large mixing bowl and set aside.
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.
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.
Spread vegetables in single layer on parchment lined pan. Bake for 20 minutes.
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°.
Serve warm and enjoy!
Recipe Notes
- 27g carbohydrates per serving
- If using pre-cooked bratwurst, roast vegetables until almost done, about 30-35 minutes then add bratwurst to the pan for 10-15 minutes to warm and finish the vegetables.
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