Sheet-Pan Bratwurst and Vegetables

• 800 g New potatoes
• 300 g Carrot
• 1 large Red onion
• 2 medium Red pepper
• 3 tbsp Olive oil
• 2 tbsp Dijon mustard
• 1 tsp Caraway seeds
• 1 ½ tsp Fine sea salt
• ½ tsp Black pepper
• 8 pieces Bratwurst sausage

1. Heat the oven to 220°C (430°F). Halve any larger potatoes so they are roughly bite-sized, then cut the carrots into thick coins; cut the red onion into wedges and the peppers into chunky pieces.
2. In a large bowl, whisk together the olive oil, Dijon mustard, caraway seeds, fine sea salt and black pepper. Add the potatoes, carrots, red onion and red pepper, then toss until everything is well coated.
3. Tip the vegetables onto a large baking tray and spread into a single layer. Roast for 20 minutes, turning once halfway through, until the edges are starting to colour.
4. Nestle the bratwurst among the vegetables. Roast for 18 to 22 minutes, turning the sausages once, until the vegetables are tender and browned and the sausages are deeply golden and piping hot throughout.
5. Rest for 2 minutes, then toss everything on the tray to pick up the mustardy juices. Serve straight away, scraping up any crisp bits from the tray.

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