Bratwurst with spicy oven-baked vegetables and carrot salad

Ingredients for 2 servings:

• 2 sausages
• 4 carrots
• 1 small Hokkaido pumpkin(s)
• 2 beetroots, not vacuum packed
• 1 large onion(s)
• 5 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tbsp honey
• 1 pinch(s) of salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Preheat the oven to 190°C fan/convection oven or 200°C conventional oven. Wash the pumpkin, quarter it, and remove the core with a small spoon. Cut the pumpkin into strips and then into approximately 2 cm cubes. Peel the onion, halve it, and cut it into 1 cm wide strips. Peel the beetroot and cut it into 1 cm wide slices. Beetroot stains heavily. If you want to avoid this, you can wear disposable gloves while handling it or use “Choggia” ringed beetroot, which does not stain. Ringed beetroot was used in this recipe. Peel all the carrots, but only halve two of them and cut them diagonally into 2 cm wide pieces. In a large bowl, toss all the vegetables with the olive oil and season generously with salt and pepper. Place the sausages in a small baking dish. Spread the vegetables on a baking sheet, leaving space for the small baking dish. After 10 minutes, add the casserole dish with the bratwurst for the final 20 minutes. During these 20 minutes, turn the sausages once in the casserole dish to ensure they cook evenly. Briefly mix the vegetables with a wooden spoon. Now finely grate the remaining 2 peeled carrots using a grater or a food processor. In a small bowl, combine the vinegar, oil, and honey and season with salt and pepper. Mix well with the grated carrots and let stand until the roasted vegetables and sausages are tender. Mustard or a dip goes perfectly with the roasted vegetables.