Plant-based bratwurst gets a quick supper treatment, browned and served with sweet caramelized onions that balance the spiced links. The onions cook down while the sausages sear, giving you a weeknight sheet pan dinner that tastes like you planned ahead.

Serves 2. 25 minutes, 12 at the stove.

About 290 calories a serving, 6 g protein, 23 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Slice 2 medium onions into thin half-moons and add them to the pan with 1/4 teaspoon salt. Stir to coat, then let them sit and cook, stirring every few minutes, while you start the sausages.
2. Heat 1 tablespoon oil in a second skillet over medium-high heat. Cut each sausage in half lengthwise and place cut-side down in the hot pan, cooking for 2 to 3 minutes until browned, then turn and cook for another 2 minutes until the other side is colored. The sausages will be cooked through. While they cook, continue stirring the onions occasionally.5 min
3. Check the onions after 10 minutes total time; they should be soft and starting to turn golden at the edges. Add 1/4 teaspoon pepper and taste for salt, adjusting as needed. Transfer the sausages to a plate and add them to the onions in the first skillet, tossing gently to combine. Cook together for 1 minute until warmed through.

Note Swap the bratwurst for regular sausage links if you prefer. Leftovers keep in the fridge for three days and reheat gently in a skillet with a splash of water. Serve on crusty bread with mustard or hot sauce, or alongside a simple salad.