Sheet Pan Peppers and Brats are the easy way to serve a hungry family or a game day crowd. The sausages get beautifully caramelized, and the peppers get glossy and lightly charred… provide buns or go low carb, but let people help themselves right from the pan. And don’t forget the grainy mustard!
I absolutely love peppers of all kinds, and I’m always looking for an excuse to slice up a rainbow assortment. They’re available year round, but at their gorgeous peak from the end of summer through September, so I give them equal billing with the brats in this recipe. Load up your market tote or your shopping cart with as many colors as you can find.
This is a simple recipe ~ you need is an assortment of colorful peppers, an onion, some brats, olive oil, salt, pepper, red pepper flakes, and a sheet pan. Everything can be prepped in advance so you can shove it in a hot oven about half an hour before you’re ready to eat.
Serve with cold beer and maybe some great kettle chips, and you’ve got a quick, easy, and inexpensive feast.
What’s the difference ?
- bratwurst: a German sausage, brats are made from pork and veal, sometimes beef. They have a smooth texture, a pale color, and a mild flavor. It can be seasoned with any combination of salt, white pepper, nutmeg, lemon peel, marjoram, caraway, and garlic. I love them with nutmeg!
- kielbasa is a Polish sausage, in fact it’s the word for sausage in Polish. The type we see most is a smoked sausage made from pork and/or beef. It can be flavored with garlic and marjoram.
- knockwurst is a shorter, stockier German sausage made with beef, or beef and pork. It has a stronger garlic flavor profile and a characteristic ‘snappy’ texture to the skin when cooked.
Let’s hear it for brats!
There are lots of ways to prepare brats, all of them easy. Here are some more of my favorites ~
Sheet Pan Peppers and Brats are the easy way to serve a hungry family or a game day crowd. The sausages get beautifully caramelized, and the peppers get glossy and lightly charred... provide buns or go low carb, but let people help themselves right from the pan. And don't forget the grainy mustard!
- 6 bratwurst or other type of raw sausage (leave them out of the refrigerator for an hour so they aren't super cold)
- olive oil
- assorted colorful bell peppers (allow about 1/2 pepper per brat)
- 1 medium onion
- salt and fresh cracked black pepper
- red pepper flakes to taste
- Preheat oven to 400F
- This step is optional but if you want grill marks on your brats, give them a brush with olive oil and brown them on a grill pan for a few minutes on each side.
- Remove the veins and seeds from the peppers and slice into thin strips.
- Peel, halve, and slice the onion into thin wedges.
- Put the onions and peppers on a sheet pan and season lightly with salt and pepper, then drizzle with olive oil. Use your clean hands to toss everything together so all surfaces are lightly coated with the oil. Arranged in a single layer on the pan.
- Nestle the brats in among the veggies. I sprinkle the red pepper flakes over all.
- Roast in your preheated oven for about 30 minutes, or until the brats are cooked through (interior temperature should read 160F) and everything is nicely caramelized.
- Serve with your favorite buns and lots of grainy mustard.
Don't over crowd your sheet pan, use two if necessary so that everything gets nicely browned. Overloading your pan will result in the food steaming instead of roasting.
Make these Sheet Pan Peppers and Brats your own ~
- Use your favorite Italian sausage, either mild or hot, instead of brats for an Mediterranean vibe.
- Add marinated roasted peppers along with the fresh for a tangy flavor boost.
- I like to mix sweet bell peppers with other, spicier peppers like jalapeño or banana peppers.