Step 1

Arrange a rack in the middle of the oven and heat to 375°F. Pour 2 tablespoons of the oil on a rimmed baking sheet and brush or rub with a paper towel to coat the entire surface.

Step 2

Place 2 or 3 large chard leaves on the baking sheet in a rough rectangle whose width equals the length of your sausage (usually about 6 inches), overlapping the leaves so there are no holes. Place 1 sausage at one end of the rectangle and roll the chard around it, ending seam-side down. It will not be flat or neat. Slide the sausage roll to a corner of the pan. Repeat with all the chard and sausages, tucking them next to each other.

Step 3

Place the potatoes in a row next to the chard-wrapped sausages. Place the beets next to the potatoes. Sprinkle the potatoes and beets with the salt and pepper. Sprinkle the beets with the caraway seeds. Drizzle the remaining 1 tablespoon of oil over the beets and potatoes and gently toss, keeping the beets separate from the potatoes.

Step 4

Roast until the bratwursts are cooked through and the tip of sharp knife pierces both the beets and potatoes easily, 40 to 50 minutes.