Sausages and vegetables from the tray

Ingredients for 2 servings:

• 1 bell pepper(s), red
• 2 carrots
• 400 g potatoes, small
• 6 tbsp oil
• 1 tsp sweet paprika powder
• 10 Nuremberg bratwursts
• 3 tbsp vinegar
• salt and pepper
• 1 pinch(s) of sugar
• 2 tbsp water
• 2 romaine lettuce hearts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

With romaine lettuce

1. Preheat oven to 220°C (200°C fan-assisted). Clean the bell peppers and cut into pieces. Cut the carrots into 1 cm thick slices. Scrub the potatoes and halve them. Mix everything in a bowl with 3 tablespoons of oil, salt, and paprika powder. 2. Spread the vegetables on a baking sheet lined with baking paper and roast in the hot oven on the middle rack for 10 minutes. Add the Nuremberg sausages and roast for 10 minutes. Turn the sausages over and roast for another 10 minutes. 3. Mix the vinegar with salt, sugar, pepper, and 2 tablespoons of water. Stir in 3 tablespoons of oil. Clean the romaine lettuce hearts, cut into pieces, and mix in. Serve with the vegetables and sausages. Per serving: 25 g protein, 66 g fat, 33 g carbohydrates = 864 kcal (3619 kJ)