Sheet Pan Bratwurst Recipe
Juicy brats, sweet peppers, and tender onions roast together on one pan for a simple meal with big flavor and barely any prep.
Serving Size 5 Servings
Ingredients
- 1 (19-ounce) pack of brats (5 or 6 count)
- 3 bell peppers cut into 1/4 inch thick strips
- 2 medium yellow onions cut into 1/4 inch thick strips
- 1 1/2 tablespoons olive oil
- 1 teaspoon sea salt
- 1 teaspoon garlic powder
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
- Preheat your oven to 400 degrees F and line a sheet pan with parchment paper.
- Add the sliced peppers, onions, and brats to the pan. Drizzle with olive oil and sprinkle with sea salt, garlic powder, black pepper, and red pepper flakes if using. Toss everything together right on the pan and spread into a single layer.
- Roast for 30 to 40 minutes, stirring once or twice during cooking, until the brats are browned and the veggies are tender. The brats should reach an internal temperature of 160 degrees F when fully cooked.
- Broil for an extra 2 to 3 minutes at the end if you want more char on the brats or veggies.
- Serve on buns, over rice, or as is.
Notes
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Not recommended. The texture of the roasted peppers and onions doesn’t hold up well after freezing.
- Reheat: Warm in a skillet over medium heat or in the oven at 350 degrees F until heated through. You can also microwave in short bursts if needed.
Nutriton
Calories: 442kcal | Carbohydrates: 14g | Protein: 16g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Cholesterol: 80mg | Sodium: 1384mg | Potassium: 659mg | Fiber: 3g | Sugar: 6g | Vitamin A: 3119IU | Vitamin C: 129mg | Calcium: 49mg | Iron: 1mg
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
