Currywurst with Buttery Broccoli
with Roasted Potato Wedges & Garlic Mayo
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. Sweet meets savory in this one-pan wonder that transforms your kitchen into a bustling beer garden. Every bite delivers comfort food with an adventurous edge!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
16 ounce
Potatoes
1 unit
Onion
5 teaspoon
Balsamic Vinegar
8 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
1 teaspoon (tsp)
Sugar
4 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
Nutrition Values
Cooking Steps
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Adjust rack to top position and preheat oven to 425 degrees (top and middle positions for 4 servings). Wash and dry produce.
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Cut potatoes into ½-inch-thick wedges. Halve, peel, and finely dice half the onion (all for 4).
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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.
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Toss potatoes on one side of a baking sheet with a large drizzle of oil, salt, and pepper. (For 4, spread potatoes out across entire sheet.) Roast on top rack for 10 minutes. TIP: You'll add more to the sheet then.
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Meanwhile, in a second small bowl, whisk together ketchup, Worcestershire sauce, fig jam, half the vinegar, 1 tsp sugar, ¼ cup water (all the vinegar, 2 tsp sugar, and ½ cup water for 4), salt, and pepper. Set aside.
- Once potatoes have roasted 10 minutes, remove sheet from oven. Add bratwurst to opposite side of sheet (for 4, 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 halfway through.)
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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.
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Reduce heat to medium low; add curry powder, paprika, and remaining garlic powder. Cook, stirring, until fragrant, 1-2 minutes.
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Add ketchup mixture; stir to combine and cover. Simmer, stirring occasionally, until flavors meld, 5-6 minutes.
- 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 tender, 1-2 minutes.
- Carefully uncover and turn off heat; toss with 1 TBSP butter (2 TBSP for 4), salt, and pepper.
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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.
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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.
