Bratwurst, Apple, & Potato Roast

Bratwurst, Apple, & Potato Roast w/ Kale & Dijonnaise


  • Bratwurst (I used pork), about 5
  • 5 medium yukon potatoes, sliced into wedges
  • 1-2 Apples (I used Pink Lady), sliced into wedges
  • 5 Garlic Cloves (less if you are not a garlic person)
  • 1 Red Onion, large Dice 
  • 4 cups Kale, large torn leaf (I trimmed off the stalk)
  • 1/2 stick butter, melted 
  • Thyme, 2 T fresh OR 1 tsp. dried
  • 1 cup Mayonnaise
  • 1/4 cup Dijon Mustard
  • 3 T Dark Brown Sugar
  • 1 T Apple Cider Vinegar
  • 1 T Whole Grain Mustard
  • 1 tsp. red pepper flakes
  • sea salt to taste 



  1. Preheat Oven to 400 degrees F. 
  2. Make sure to wash, and dry all of the produce. When slicing the potatoes & apples into wedges, I kept the skin on. I love the little bite to it, but you can peel if you would like. The apples are really delicious in this dish, but if you hesitated about it like my boyfriend did then only add 1-1 1/2 apples. Try the dish out, don't tell your partner, picky roommate, or kids there are even apples in this, and I bet they don't even notice. Next time you will want to add the whole 2 apples, and so will your dinner guests. 
  3. In a large bowl, toss the potato wedges, apple wedges, bratwurst, red onion, thyme, red pepper flakes, salt to taste, & melted butter. Extra virgin olive oil can be used in the place of butter, or a mixture of the two. Use just enough extra virgin olive oil to coat everything. 
  4. Pour everything into an oven safe casserole dish, or cast iron skillet. I like the bratwurst on the top, but still nestled in the vegetables. Place on the middle rack in the oven, and roast for 30-35 minutes, until the bratwurst, & vegetables look GBD. Golden, Browned, & Delicious. 
  5. While your oven is doing its thing, start on the dijonnaise. In a small bowl mix together the mayonnaise, dijon, apple cider vinegar, dark brown sugar, & pinch of salt until smooth. I love to add a small garnish of whole grain mustard to the top.  Set aside in the fridge. 
  6. When your roast is looking good, pull it out of the oven and grab your torn kale. you can just throw the kale on top, but I like to scoop a little of the vegetables, and place the kale underneath. This will help the kale wilt. Cook another 5 minutes. Take out of the oven & serve with the dijonnaise. 
Kelsey CangeloseComment