Colorful oven vegetables with sausage

Name: Colorful oven vegetables with sausage
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g small thin-skinned potatoes; 300 g Carrots; 3 red onions; 4-5 Stem(s) Thyme; 250 g Date tomatoes; 1 TABLESPOON Honey; 2 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper from the mill; 1 TABLESPOON Oil; 4 unboiled bratwursts (à approx. 150 g); 7-10 Tbsp Aluminium foil

AUTHOR
Melissa Olsen

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g small thin-skinned potatoes
300 g Carrots
3 red onions
4-5 Stem(s) Thyme
250 g Date tomatoes
1 TABLESPOON Honey
2 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper from the mill
1 TABLESPOON Oil
4 unboiled bratwursts (à approx. 150 g)
7-10 Tbsp Aluminium foil

Directions

1
Wash the potatoes thoroughly, grate them dry and cut them in half. Peel carrots and cut them into pieces of about 3 cm length. Peel onions and cut into slices. Wash thyme, shake dry and remove leaves from 2-3 stems.
2
Wash the tomatoes, grate them dry and cut them in half.
3
Mix potatoes, carrots, thyme leaves and onions in a bowl with honey and vinegar. Season with salt and pepper. Heat oil in a large frying pan. Fry the sausages for 2-3 minutes while turning them.
4
Take out and put into an ovenproof dish (approx. 20 x 25 cm) with the vegetables. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 25-30 minutes. Cover with foil after 20 minutes if necessary.
5
Remove from the oven and garnish with the remaining thyme. Ciabatta tastes good with it.