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!
6bratwurst or other type of raw sausageleave them out of the refrigerator for an hour so they aren't super cold
assorted colorful bell peppersallow about 1/2 pepper per brat
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.
Serving: 1 | Calories: 240kcal
https://theviewfromgreatisland.com/sheet-pan-peppers-and-brats-recipe/ September 20, 2018