Brat Bowl
Ingredients
3 brats
3 cups fresh or frozen mixed veggies
1 lb baby yukons, quartered
For Sauce:
½ cup yellow mustard
3 Tbsp Honey
⅓ cup apple cider vinegar
1 Tbsp Olive Oil
2 tsp chili powder
2 tsp Paprika
1 tsp Black Pepper
1 tsp soy sauce
Directions:
Preheat the oven to 425 degrees.
Spread the potatoes on a large rimmed baking sheet. Drizzle with olive oil and season with salt and pepper.
Place the sheet pan in the oven and roast for 15 minutes.
Remove the pan from the oven and add frozen veggies. Toss well to coat everything.
Push the veggies to one side of the baking sheet and add the brats to the other half.
Place the sheet pan in the oven and roast for another 15 minutes or until the brats are cooked through and the veggies are tender and caramelized.
While the sausage and veggies are roasting, make the mustard sauce by whisking all the ingredients together in a bowl until smooth and combined.
To serve, slice the cooked sausage, toss with the veggies and serve with a drizzle of the mustard sauce.
Notes:
Use tamari or coconut aminos for a gluten free option.
Add more olive oil to drizzle until it reaches the desired consistency.
