Johnsonville brats roast alongside cabbage and waxy potatoes on one sheet, their salt and smoke seasoning the vegetables as they caramelize. A weeknight braise that's mostly hands-off, this gives you a complete dinner from the oven with minimal fuss.

Serves 2. 40 minutes, 10 at the stove.

About 910 calories a serving, 31 g protein, 53 g carbohydrate, 65 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Cut 12 ounces of potatoes into half-inch pieces and coarsely chop half a head of cabbage. Toss both with 2 tablespoons oil, salt, and pepper on a sheet pan, then spread them in an even layer.
2. Nestle 4 brats among the vegetables, then roast for 25 to 30 minutes, stirring the cabbage and potatoes halfway through, until the potatoes are tender and the brats are cooked through.28 min
3. Divide the sheet between two bowls and serve warm.

Note Swap the cabbage for sliced onions or kale if you have them. Leftovers keep four days refrigerated and reheat well in a 350°F oven. Serve with mustard and crusty bread, or add a simple green salad alongside.