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“This was a hit with all of us! A great way to have yummy brats when it’s too cold to grill” ~Terry
Sheet pan peppers and brats is a quick and easy meal for sausage and pepper lovers. I absolutely adore 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.
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 is a simple recipe ~ 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.
what you’ll need for sheet pan peppers and brats
- bratwurst
- buy raw sausage, not pre-cooked.
- olive oil
- colorful bell peppers
- onion
- salt and fresh cracked black pepper
- red pepper flakes
- mustard
- buns
Bratwurst – Kielbasa – Knockwurst – 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.
sheet pan peppers and brats variations
- 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.
serving suggestions
This hearty meal needs only a salad or two to complete it…
- German Potato Salad
- Creamy Buttermilk Coleslaw
- Mediterranean Bean Salad
- Ramen Salad
- Cherry Tomato Caprese Salad
- Fully Loaded Wedge Salad
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 ~
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!
Sheet Pan Peppers and Brats
Equipment
- sturdy sheet pan
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
This was a hit with all of us! A great way to have yummy brats when it’s too cold to grill
Seemed really promising…but my oven is on its way out the door and I got tired of waiting and threw the peppers in a skillet to finish up. Can’t wait to try when I have a better oven!
I’ve made this a few times and have really enjoyed it each time. I never eat it with a bun but I’m sure that would be delicious too. Tonight I used a green (half), yellow, and orange bell pepper. The peppers mixed with the juices of the brat add just the right amount of savory flavor with a hint of sweetness. Bonus: it’s so easy to make. Thank you for a great recipe!
Yay! What an awesome recipe! We’re in a Polar Vortex (-25 windchill!), but we were all craving brats. This is the PERFECT winter recipe! Thanks so much! Directions were perfect!
Oh stay super cozy Londa, my daughter is in Madison hunkering down right now!
Such a great and easy way to enjoy bratwurst! Perfect dinner for this time of year 🙂
Perhaps I missed it, but what temperature are we roasting at for all this delicious goodness?
Ooops, 400F thanks Lori 🙂
Yum! Count me in, my kind of dinner!
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 🙂
If I had to pick on only one veggie to eat for the rest of my life….it would be peppers!
Looks like a very delicious meal! Gorgeous colour and flavour, Sue.