Roasted Sausage & Potato Bake with Herbs

Thousand Hills

Servings

4-6

This hearty sheet-pan bake combines flavorful Thousand Hills sausages with tender baby potatoes and caramelized Brussel sprouts, all seasoned with fresh herbs. Perfect for a simple weeknight dinner or a festive holiday side, it's easy, delicious, and made with regeneratively raised meats. 

Roasted Sausage & Potato Bake with Herbs

Ingredients

  • 1 packaged Thousand Hills Jalapeño Cheddar Brat

  • 1 packaged Thousand Hills Gouda Wild Rice Brat

  • 1 lb baby potatoes, halved

  • 1 lb Brussel sprouts, trimmed and halved

  • 2 tbsp olive oil

  • 1 tsp salt

  • ½ tsp black pepper

  • 1 tsp garlic powder

  • 1 tbsp fresh rosemary, chopped (or 1 tsp dried)

  • 1 tbsp fresh thyme leaves (or 1 tsp dried)

Directions

  1. Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil.

  2. In a large bowl, toss baby potatoes and Brussel sprouts with olive oil, salt, pepper, garlic powder, rosemary, and thyme.

  3. Slice the Jalapeño Cheddar and Gouda Wild Rice Brats into 1-inch chunks. Toss with the vegetables lightly to combine.

  4. Spread everything evenly on the baking sheet. Roast 25-30 minutes, stirring halfway through, until potatoes are tender and golden and Brussel sprouts are caramelized.

  5. Serve straight from the sheet pan as a holiday side or main.