Sheet Pan Harvest Bowl
Roasted seasonal vegetables; butternut squash, brussels sprouts, mushrooms, and onions seasoned and topped with bratwurst glazed in mustard sauce.
Equipment
- large sheet pan
Ingredients
- 1 lbs Bratwurst or sausage of choice
- 1 cup Butternut squash, diced small
- 1 lbs Brussels sprouts, halves
- 1/2 large White or yellow onion, sliced
- 8 oz Crimini mushroom, sliced
- 1 large Apple, diced
- 1 tsp Cinnamon
- 1/4 tsp Nutmeg
- 2 tbsp Balsamic vinegar
- 1/3 cup Olive oil
- Salt and pepper
Mustard glaze (Optional)
- 2 tbsp Spicy brown mustard or dijon mustard
- 2 tbsp Olive Oil
- 1 tbsp Honey
- 1 tbsp Red wine vinegar
- Salt and pepper to taste
Instructions
- Preheat the oven to 450℉. Cut and dice vegetables and lay them evenly into one layer on a sheet pan. Make sure butternut squash is diced small to ensure they cook throughly.
- Generously drizzle the vegetables with 1/3 cup or more of olive oil. Season the vegetables with cinnamon, nutmeg, balsamic vinegar, salt and pepper. Toss them well.
- Bake the vegetables with bratwurst or sausage on top for 15 minutes until the bratwurst are nicely browned. After 15 minutes, remove the bratwurst and put aside. Alternatively, you can flip the bratwurst half way through to get both sides crisp and charred.Once the bratwurst is removed, continue to bake the vegetables for an additional 10 minutes or until done.
Mustard Glaze
- Combine all ingredients in a small bowl. Whisk well until the glaze is incorporated into a shiny creamy sauce.