Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Sheet-Pan Bratwurst And Brussels Sprouts With Tater Tots
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- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 40 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 75 milligrams
- Sodium
- 1218 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 8 grams
- Sugar
- 10 grams
- Protein
- 25 grams
This hearty sheet-pan dinner is sure to please the whole family. Juicy bratwurst, tender Brussels sprouts and spiced tater tots all roast in the oven at the same time for minimal clean up. We finish this meal with a sweet and tart mustard sauce, perfect for drizzling and dipping.
- Level: Easy
- Total: 40 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 40 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 75 milligrams
- Sodium
- 1218 milligrams
- Carbohydrates
- 39 grams
- Dietary Fiber
- 8 grams
- Sugar
- 10 grams
- Protein
- 25 grams
Ingredients
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Directions
- Put a baking sheet on the top oven rack and another one on the bottom rack; preheat to 425 degrees F. Prick each bratwurst in a few places with a paring knife. Combine the bratwurst, Brussels sprouts and shallots in a large bowl. Drizzle with 2 tablespoons olive oil and sprinkle with 1 teaspoon each paprika and coriander, 1/2 teaspoon salt and a few grinds of pepper. Toss well.
- Carefully spread the vegetables and bratwurst on the bottom baking sheet. Roast, tossing halfway through, until the vegetables are lightly caramelized and the bratwurst is browned and cooked through, about 22 minutes.
- Meanwhile, put the tater tots in the same large bowl. Drizzle with the remaining 2 teaspoons olive oil and sprinkle with the remaining 1 teaspoon each paprika and coriander and a few grinds of pepper; toss well. Carefully spread the tater tots on the top baking sheet. Bake, tossing once halfway through, until well browned and crisp, 22 to 25 minutes.
- While everything bakes, combine the mustard, vinegar and honey in a small bowl. Stir until smooth.
- Divide the bratwurst, Brussels sprouts and tater tots among plates. Drizzle with about half of the mustard sauce and serve the rest on the side.
