Currywurst with Buttery Asparagus

• Toss potatoes on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4 servings, spread potatoes out across entire sheet.) Roast on top rack for 10 minutes (you’ll add more to the sheet then).

• Meanwhile, in a second small bowl, whisk together ketchup, Worcestershire sauce, jam, half the vinegar, ¼ cup water, 1 tsp sugar, salt, and pepper (all the vinegar, ½ cup water, and 2 tsp sugar for 4). Set aside.

Meanwhile, in a second small bowl whisk to combine, ketchup, half the balsamic vinegar, worcestershire sauce, fig jam, 1 tsp sugar, salt, pepper and 1/4 cup water (for 4, 2 tsp sugar and 1/2 cup water). Set aside until ready to use.

Once potatoes have roasted 15 minutes, remove baking sheet from oven. Carefully add sausage to opposite side of sheet (for 4 servings, leave potatoes roasting; arrange sausage on a second baking sheet). Return to top rack and continue roasting until potatoes are browned and tender and sausage is cooked through, 10-15 minutes. (For 4, roast sausage on middle rack, swapping rack positions with potatoes halfway through.) Transfer sausages to cutting board.

• Once potatoes have roasted 10 minutes, remove sheet from oven. Carefully add bratwurst to opposite side of sheet. (For 4 servings, leave potatoes roasting; add bratwurst to a second sheet).
• Return to top rack and roast until potatoes are tender and bratwurst is cooked through, 10-15 minutes. (For 4, roast bratwurst on middle rack, swapping rack positions with potatoes halfway through.)

While sauce simmers, place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until broccoli is tender, 1-2 minutes. Carefully uncover (watch out for steam!) and toss broccoli with 1 TBSP butter (for 4, 2 TBSP), salt, and pepper.

• Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add diced onion; season with salt and pepper. Cook, stirring, until softened, 3-4 minutes.

• Reduce heat to medium low; add curry powder, paprika, and remaining garlic powder. Cook, stirring, until fragrant, 1-2 minutes.

• Add ketchup mixture; stir to combine and cover. Cook, stirring occasionally, until flavors meld, 5-6 minutes.

Divide potatoes, broccoli, and sliced sausages with curry sauce between plates. Spoon additional curry sauce over sausages heavily coating. Eat broccoli with any extra curry sauce. Serve garlic mayo as a dipper for potatoes on the side.

• While sauce cooks, place broccoli in a large microwave-safe bowl; cover tightly with plastic wrap and poke a few holes in wrap. Microwave until tender, 1-2 minutes.
• Carefully uncover and turn off heat; toss with 1 TBSP butter (2 TBSP for 4 servings), salt, and pepper.