If you don’t feel like preparing a multi-course dinner after work – something like these Easy Oven Veggies with Bratwurst are always a good option. A little chopping here, a little seasoning there, and the oven does everything else. This dish might not impress your future in-laws, who expect an appetizer, a main course, and dessert… but this dish certainly feeds a few hungry mouths. ;P
In fall and winter, we often have simple oven-baked (or roasted) dishes like this one here. Nobody really wants to spend a lot of time in the dark kitchen preparing a meal – let’s be honest. Here in Berlin, it gets dark around 3pm in winter. Ugh. And if you don’t want to resort to some delivery service, oven-baked veggies are always a quick and easy way to get something delicious on the table.
It doesn’t really matter what kind of oven-baked veggies you use for a dish like this. As long as everything takes roughly the same to be cooked all the way through, you can use whatever you like. We typically choose potatoes, onions, carrots, peppers, and tomatoes. Other veggies would have worked here too. Pretty much everything lying around in the kitchen can be thrown into a casserole dish like this one here. Veggies, not pets and other stuff like that.
Since not everyone can or wants to live on veggies alone, we often add some meat into the mix as well. Chunky, coarse sausages work particularly well in this case. They’re inexpensive, quickly shaped into little meatballs, and they don’t need any additional seasoning – the meat is normally already seasoned when you buy the sausages in the supermarket. ;)
If you prefer a meatless dish, you could use veggie balls or feta instead of the sausages here. We also really like the veggies with roasted or fried halloumi as a meat alternative. If you don’t want to add any extra work, you can simply toss the halloumi into the casserole together with the veggies. Maybe not right from the start, better a bit later on, or the halloumi can get a bit too crispy. ;P
As a side dish, you can serve some rice or couscous with the roasted veggies – although a filling side dish isn’t really necessary. The veggie mix already includes quite a lot of potatoes that are filling. We usually have a simple cucumber salad as a side dish and then some sour cream directly on top of the veggies. That’s enough in our opinion.
In case you like baked and roasted veggies, you might also want to check out our Oven Veggies with Lentils, Pesto & Fried Eggs. A very tasty dish as well – just a bit more time-consuming to prepare. Besides the veggies you have to cook the lentils and the eggs… that all adds up. The effort is worth it, though. In our opinion. ;)
If you got even more time, you should definitely try our colorful veggie tart, aka. Veggie Spiral Tart. Great flavors, stunning looks, and perfect if you got company at home you want to impress. The future in-laws, for example, that probably won’t be impressed with the simple oven veggies from this recipe right here. ;P
INGREDIENTS / ZUTATEN
(4 servings)
For the oven veggies & sausages:
some oil for frying
14 oz. (400g) coarse pork sausages (for grilling)
17.6 oz. (500g) red potatoes (or new potatoes), in pieces
12.3 oz. (350g) carrots, in slices
2 medium red onions, in wedges
9 oz. (250g) cherry tomatoes
2-3 green pointed peppers
For the sauce:
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. honey
1 tsp. garlic powder
1 tsp. smoked paprika powder
salt, pepper
a few stalks of fresh thyme
some sour cream to serve
(4 Portionen)
Für das Ofengemüse & Co.:
etwas Öl zum Anbraten
400g grobe Bratwürste
500g rote Kartoffeln (oder Drillinge), in Stücken
350g Karotten, in Scheiben
2 rote Zwiebeln, in Spalten
250g Datteltomaten
2-3 grüne Spitzpaprika
Für die Soße:
2 EL Olivenöl
2 EL Balsamico Essig
1 EL Honig
1 TL Knoblauchpulver
1 TL geräuchertes Paprikapulver
Salz, Pfeffer
einige Stiele Thymian
etwas Schmand zum Servieren
DIRECTIONS / ZUBEREITUNG
1. Remove sausage meat from the casings and shape it into (not too small) balls. Heat a non-stick frying pan with some oil and fry the sausage balls for a few minutes until nicely browned from all sides. Set aside.
2. Preheat the oven to 180°C (350°F) fan-forced. Lightly grease a large casserole dish or roasting pan and set aside.
3. Clean the potatoes thoroughly and cut them into small, bite-sized pieces. Peel the carrots (if needed) and cut them into not too thick slices. Next, peel the onions and cut them into wedges. Wash and dry the tomatoes and cut them in half. Add the veggies and cooked sausage balls to the casserole dish/roasting pan and mix.
4. For the sauce, mix the olive oil with vinegar, honey, garlic powder, and paprika powder. If the honey is very thick, you can heat the mixture briefly in the microwave and then stir again. Season well with salt and pepper. Pour the sauce over the veggies and the meat and mix everything well. Place the green peppers and thyme stalks on top of the veggies and roast them in the preheated oven for around 30-35 minutes. Halfway through, you can flip the green peppers, so they get some color on both sides.
5. Allow the oven veggies to cool down slightly before serving. Serve with a some sour cream and bread as desired.
1. Das Brät der Würste aus den Därmen herausdrücken und in (nicht zu kleine) Kugeln formen. Eine beschichtete Pfanne mit etwas Öl erhitzen und dann die Bratwurstkugeln einige Minuten kräftig anbraten, bis sie rundum etwas Farbe bekommen haben. Zur Seite stellen.
2. Den Ofen auf 180°C (350°F) Umluft vorheizen. Eine große Auflaufform oder Fettpfanne bereitstellen und leicht einfetten.
3. Die Kartoffeln gründlich säubern und dann in kleine, mundgerechte Stücke schneiden. Die Karotten nach Belieben schälen und dann in nicht zu dicke Scheiben schneiden. Als Nächstes die Zwiebeln schälen und dann in Spalten schneiden. Die Tomaten waschen, trocknen und dann etwa die Hälfte halbieren. Das Gemüse und die angebratenen Bratwurstkugeln in die Auflaufform/Fettpfanne geben und vermengen.
4. Für die Soße das Olivenöl mit Essig, Honig, Knoblauch- und Paprikapulver vermischen. Sollte der Honig zu dickflüssig sein, kann man die Mischung kurz in der Mikrowelle erwärmen und dann noch einmal durchrühren. Ordentlich mit Salz und Pfeffer würzen. Die Soße über das Gemüse und Fleisch gießen und alles gut vermengen. Spitzpaprika und Thymianstiele auf das Gemüse legen und dann im vorgeheizten Ofen für etwa 30-35 Minuten rösten. Nach der Hälfte der Zeit kann man die Spitzpaprika einmal wenden, damit sie auch von der anderen Seite schön angeröstet werden.
5. Das Ofengemüse vor dem Servieren noch ein wenig abkühlen lassen, dann nach Belieben mit etwas Schmand und Brot servieren.
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Here is a version of the recipe you can print easily.
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Easy Oven Veggies with Bratwurst
- Prep Time: 00:15
- Cook Time: 00:35
- Total Time: 00:50
- Yield: 4 1x
- Category: Dinner
- Cuisine: International
Description
Oven veggies are always a good idea when you do not want to do a lot for dinner – these colorful veggies got some sausages added as well. So good!
Ingredients
For the oven veggies & sausages:
some oil for frying
14 oz. (400g) coarse pork sausages (for grilling)
17.6 oz. (500g) red potatoes (or new potatoes), in pieces
12.3 oz. (350g) carrots, in slices
2 medium red onions, in wedges
9 oz. (250g) cherry tomatoes
2-3 green pointed peppers
For the sauce:
2 tbsp. olive oil
2 tbsp. balsamic vinegar
1 tbsp. honey
1 tsp. garlic powder
1 tsp. smoked paprika powder
salt, pepper
a few stalks of fresh thyme
some sour cream to serve
Instructions
1. Remove sausage meat from the casings and shape it into (not too small) balls. Heat a non-stick frying pan with some oil and fry the sausage balls for a few minutes until nicely browned from all sides. Set aside.
2. Preheat the oven to 180°C (350°F) fan-forced. Lightly grease a large casserole dish or roasting pan and set aside.
3. Clean the potatoes thoroughly and cut them into small, bite-sized pieces. Peel the carrots (if needed) and cut them into not too thick slices. Next, peel the onions and cut them into wedges. Wash and dry the tomatoes and cut them in half. Add the veggies and cooked sausage balls to the casserole dish/roasting pan and mix.
4. For the sauce, mix the olive oil with vinegar, honey, garlic powder, and paprika powder. If the honey is very thick, you can heat the mixture briefly in the microwave and then stir again. Season well with salt and pepper. Pour the sauce over the veggies and the meat and mix everything well. Place the green peppers and thyme stalks on top of the veggies and roast them in the preheated oven for around 30-35 minutes. Halfway through, you can flip the green peppers, so they get some color on both sides.
5. Allow the oven veggies to cool down slightly before serving. Serve with a some sour cream and bread as desired.
Notes
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