Name: Roasted Sausage & Potato Bake with Herbs
Yield: 4-6
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)

Roasted Sausage & Potato Bake with Herbs

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Author:

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.

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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)

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Directions

Preheat oven to 400°F. Line a large baking sheet with parchment paper or foil.
In a large bowl, toss baby potatoes and Brussel sprouts with olive oil, salt, pepper, garlic powder, rosemary, and thyme.
Slice the Jalapeño Cheddar and Gouda Wild Rice Brats into 1-inch chunks. Toss with the vegetables lightly to combine.
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.
Serve straight from the sheet pan as a holiday side or main.