Summer Sheet Pan Sausage Dinner



 
SERVES 4PREP COOK 40m

mustard butter

1tablespoon

Dijon mustard

4tablespoons

vegan butter

  1. In a small bowl, mash everything together. Wrap with plastic wrap into a small log. Refrigerate until ready to use.

2ears

corn, shucked, cleaned and cut crosswise into thirds

2

zucchini, cut diagonally into ¾” slices

2

red bell peppers, seeded and cut into ¾” thick slices

1cup

cherry tomatoes

1packet

Beer Brats halved crosswise

2tablespoons

olive oil

½teaspoon

sea salt

¼teaspoon

black pepper

2tablespoons

parsley, chopped

2tablespoons

chives, chopped

  1. In a large bowl, toss corn, zucchini, red bell peppers, cherry tomatoes, Beer Brats, olive oil, sea salt, and black pepper. Transfer to a baking sheet and bake until vegetables are slightly charred and brats are cooked through (~25 mins).

  2. Just before serving, sprinkle with parsley and chives. Serve on a large platter with slices of mustard butter.