Currywurst with Buttery Broccoli
plus Roasted Potato Wedges & Garlic Mayo
- Eggs
- Milk
Golden bratwurst meets curry-spiced fig sauce in this flavor-packed sheet pan dinner. Crispy potato wedges, tender broccoli, and creamy garlic mayo create the perfect German-inspired feast with an exotic twist. Every bite delivers comfort with an adventurous edge!
Ingredients
16 ounce
Potatoes
1 unit
Onion
5 teaspoon
Balsamic Vinegar
16 ounce
Broccoli
9 ounce
Bratwurst Sausage
1 tablespoon
Curry Powder
1 unit
Fig Jam
4 unit
Ketchup
1 teaspoon
Smoked Paprika
4 tablespoon
Mayonnaise
(Contains: Eggs)
1 tablespoon
Worcestershire Sauce
2 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
3 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position (top and middle positions for 4 servings) and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely dice half the onion (all for 4). Cut broccoli into bite-size pieces if necessary.
In a small bowl, combine mayonnaise, half the garlic powder, and 1 TBSP water (2 TBSP for 4). Cover with plastic wrap and set aside until ready to serve.
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.
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.)
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.
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.
Transfer bratwurst to a cutting board; slice on a diagonal into ½-inch-thick pieces. TIP: Use tongs to hold bratwurst in place if too hot to handle.
Add sliced bratwurst to pot with curry sauce and stir to combine.
Divide potato wedges, broccoli, and currywurst between plates. Spoon curry sauce from pot over bratwurst. Serve with garlic mayo on the side for dipping potatoes.
