Roasted Bratwurst with Peppers and Onions

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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  1 tbsp Vinegar, Red Wine
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  0.5 tbsp Mustard, Whole Grain
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  0.3 tsp Garlic powder
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  0.1 tsp 1/8 tsp salt ($0.01)
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  Freshly cracked pepper ($0.05)
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  3 Bell Pepper(357g)
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  1 Yellow Onion(110g)
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  5 Bratwurst, Pork(350g)
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  5 Bratwurst Buns, White Bread Rolls(215g)
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  2 oz Cheddar Cheese
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  4 tbsp Mustard, Yellow

Instructions

1. 1Preheat your oven to 400°F. Slice the 3 bell peppers and 1 onion into 1/4-inch strips and spread them on a large rimmed baking sheet.
2. 2In a small bowl, whisk together the 2 Tbsp olive oil, 1 Tbsp red wine vinegar, 1/2 Tbsp stone ground mustard, 1/4 tsp garlic powder, 1/8 tsp salt, and freshly cracked pepper. Pour the mixture over the peppers and onions and toss to coat evenly.
3. 3Nestle the 5 bratwurst links among the vegetables on the baking sheet, spacing them so they are not touching.
4. 4Roast at 400°F for 25–30 minutes, flipping the bratwursts and stirring the vegetables halfway through, until the bratwursts are deep golden brown and reach an internal temperature of 160°F, and the pepper edges are caramelized.
5. 5Remove from the oven and let rest 3–4 minutes. Slice each bratwurst link into bite-sized rounds and toss with the roasted pepper and onion mixture on the pan.
6. 6Toast the 5 buns lightly in the oven during the last 3–4 minutes of roasting, or in a dry skillet over medium heat for 1–2 minutes per side, until lightly golden.
7. 7Divide the bratwurst and roasted pepper-onion mixture evenly among 5 meal-prep containers. Add one toasted bun to each container. Top each with optional cheddar (2 oz. divided) and mustard (4 Tbsp divided) as desired. Cool before sealing and refrigerate for up to 4 days.