Skillet Roasted Bratwurst, Rutabagas, and Kale

Skillet Roasted Bratwurst, Rutabagas, and Kale (Serves 1-2)

I don’t understand how I got by as a cook before learning to roast meat and vegetables in a skillet. I keep publishing new skillet roasted meals because I keep finding new combinations that delight me and that I want you to try. I focused on sturdy vegetables as I began skillet roasting – asparagus, Brussels sprouts, green beans, turnips, rutabagas, carrots, etc. I was afraid leafier vegetables like kale might burn inside a skillet for 30 minutes at 400 degrees, but I was wrong. I stuffed several big handfuls of kale into a skillet with bratwurst and rutabagas and it cooked up nicely. Most of the kale soaked up the flavor and the moisture of the bratwurst. Some of it became crispy, like a side order of kale chips, and that was great too.

Prep and Cook Time: 40-45 minutes

Ingredient list:

2 local pork bratwursts
2-3 rutabagas (about 1 pound)
2-3 big handfuls of kale
Yellow or brown mustard
Coconut oil
Red chili powder
Garlic powder

Directions: Pre-heat oven to 400 degrees. Peel rutabagas and cut into bite-size pieces. Pile in a bowl and season with a dusting of salt, garlic powder, and red chili powder. Add 1 tablespoon of coconut oil to a cast iron skillet over high heat. Add bratwurst. Let the bratwurst brown on one side for a few minutes and then turn them over. Add rutabagas to the skillet and arrange around the bratwurst. Rinse kale and cut or tear into bite-size pieces. Add kale to the skillet and use a fork or spatula to tamp it in where you can as it wilts. Place lid on skillet. Move skillet to the oven and let everything roast together for 30 minutes at 400 degrees. When done, pull from the oven and transfer to plates. Smear a little mustard on the bratwurst if you like and enjoy!

Notes: I tend to eat a pound of vegetables in one sitting with meat, but I am a big eater.

My cast iron skillet is a 12-inch Lodge Logic with matching iron cover. A cast iron skillet might be the greatest cooking tool ever. The 12-inch size is seriously heavy when loaded with food and big enough to cook for a family, but I don’t think I could get enough vegetables in a 10-inch skillet to satisfy me. Lodge is a great brand of cookware. Check it out in my online Store.

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