Bratwurst with sweet potato, parsnip and beetroot

Name: bratwurst with sweet potato, parsnip and beetroot
Total time: 15 min
Yield: 4
Ingredients: 600 gram sweet potato; 500 gram cooked beet; 400 gram parsnip; 2 tablespoon olive oil; 2 clove garlic; 2 teaspoon dried Provençal herbs; 4 bratwurst; 150 gram feta; 150 gram cream cheese; Curry sauce; tomato ketchup

Ingredients

600 gram sweet potato
500 gram cooked beet
400 gram parsnip
2 tablespoon olive oil
2 clove garlic
2 teaspoon dried Provençal herbs

4 bratwurst
150 gram feta
150 gram cream cheese
Curry sauce
Tomato ketchup

Directions

Preheat the oven to 200ºC. Cut the sweet potatoes with skin into small parts. Cut the beetroot, without skin, into segments.
Cut the parsnip into slices of 1 cm thick. Divide the potatoes, beetroot and parsnips over a baking tray. Mix a dash of olive oil with the garlic, Provencal herbs, salt and pepper.
Sprinkle this oil generously over the potatoes and vegetables. Pierce the sausages, sprinkle with salt and pepper and place them between the potatoes and vegetables.
Brush the sausages with olive oil. Put the baking sheet in the middle of the oven and grill for about 30 minutes until everything is done (turn the sausages halfway).
Sprinkle with the feta and serve with the curry sauce.