Sheet Pan Peppers and Brats

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Sheet pan peppers and brats with grainy mustard

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!

Sheet pan peppers and brats with 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.

Sheet pan peppers and brats with grainy mustard

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.

Bratwurst sausage and bell peppers for Sheet Pan Peppers and Brats

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 ~


Slow Cooked Brats with Apple Onion Relish

Crock Pot Cider Brats with apple onion relish


Brats with Spicy Cranberry Jalapeño Relish

Grilled Brats with Spicy Cranberry Relish ~


Dill Pickle and Brat Soup

Dill Pickle and Brat Soup

tvfgi recommends: USA Sheet Pans

There are sheet pans, and then there are sheet pans.  I used to use cheap sheet pans that warped and twisted and burned the bottoms of my cookies.  Then I tried USA pans and realized that there is a difference.  These pans have no bells and whistles, they’re just good solid durable cookware.  If you love sheet pan dinners you need one of these extra large, sturdy pans. USA makes a whole line of bakeware and I’m slowly replacing all my pans.  Plus, they’re made in the USA!

*The View from Great Island is a participant in the Amazon Services LLC Associates Program ~ Your cost is the same, but I earn a small commission from Amazon which helps keep tvfgi in the kitchen.

Sheet Pan Peppers and Brats
Rate this recipe
3 ratings

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Category: dinner,

Cuisine: American

Yield: serves 6

Serving Size: 1 brat

Calories per serving: 240

Sheet Pan Peppers and Brats

Sheet Pan Peppers and Brats ~ a quick and easy way to feed a crowd!


  • 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


  1. Preheat oven to 400F
  2. 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.
  3. Remove the veins and seeds from the peppers and slice into thin strips.
  4. Peel, halve, and slice the onion into thin wedges.
  5. 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.
  6. Nestle the brats in among the veggies. I sprinkle the red pepper flakes over all.
  7. 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.
  8. 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.


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Sheet Pan Peppers and Brats ~ a quick and easy way to feed a game day crowd or a hungry family. #sausage #recipe #easy #baked #bellpeppers #oven #grilled #onions #sheetpandinner #dinner #entertaining #gameday #tailgating #30minutemeal #lowcarb

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Leave a Reply


  • Reply
    Jennifer @ Seasons and Suppers
    September 21, 2018 at 4:51 am

    Such a great and easy way to enjoy bratwurst! Perfect dinner for this time of year :)

  • Reply
    Chris Scheuer
    September 20, 2018 at 8:35 am

    Yum! Count me in, my kind of dinner!

  • Reply
    Lori Kostecki
    September 20, 2018 at 8:28 am

    Perhaps I missed it, but what temperature are we roasting at for all this delicious goodness?

    • Reply
      September 20, 2018 at 8:35 am

      Ooops, 400F thanks Lori :)

  • Reply
    September 20, 2018 at 5:22 am

    I love all those beautiful peppers and the color on your brats – perfect comfort food and this is just way too easy :) LOVE it game or not :)

    • Reply
      September 20, 2018 at 7:22 am

      If I had to pick on only one veggie to eat for the rest of my life….it would be peppers!

  • Reply
    September 20, 2018 at 3:39 am

    Looks like a very delicious meal! Gorgeous colour and flavour, Sue.

  • Pin