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One of the original sheet-pan meals
- 2 tbs olive oil
- 2 large onions cut into wedges
- 2 red bell peppers seeded and diced
- 2 cloves garlic finely minced
- 1 tbs fresh thyme leaves chopped
- 1 lb small red skin or Yukon gold potatoes cut in half
- 8 bratwurst or steak-house sausages pricked with a fork
- 3/4 cup white wine
- 1 tsp salt
- 1/2 tsp pepper
Preheat oven to 425F/220C.
Place all ingredients (except the wine) in an extra-large plastic bag (2 gallon size) or in a very large bowl. Seal bag and toss to coat the ingredients with the oil. Likewise if you are using a bowl, toss to coat all the ingredients.
Empty the contents of the bowl/bag into a large roasting pan.
Roast for about 30-35 minute until sausages are brown on top.
Remove from oven and turn the sausage over and stir the vegetables. Pour in the wine and return to the oven for an additional 20 minutes or until the sausages are cooked and the potatoes are tender.
Italian sausage or British bangers may be substituted.
1/4 tsp of dried thyme can be substituted for the fresh.
Serving: 1serving | Calories: 671kcal | Carbohydrates: 35g | Protein: 22g | Fat: 46g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 25g | Cholesterol: 98mg | Sodium: 1712mg | Potassium: 1195mg | Fiber: 5g | Sugar: 6g | Vitamin A: 1959IU | Vitamin C: 106mg | Calcium: 83mg | Iron: 2mg