Sheet Pan Peppers and Brats
User Reviews
3.5
Sheet Pan Peppers and Brats
Description
Sheet Pan Peppers and Brats combines bratwurst sausage with bell peppers and onions arranged on a sheet pan, seasoned lightly and drizzled with olive oil. The optional pre-browning on a grill pan adds grill marks and flavor depth. The peppers are seeded and thinly sliced, while onions are cut into wedges to cook evenly alongside sausages.
Roasting at a high temperature allows the vegetables and sausage to caramelize and develop a rich, roasted flavor. Red pepper flakes add a gentle heat contrast, balancing the savory sausage and sweet peppers. The dish is completed by serving the cooked brats and vegetables on buns, complemented by grainy mustard, which adds acidity and texture.
Using enough space on the sheet pan is important to avoid steaming rather than roasting the ingredients. The recipe advises limiting crowding for optimal caramelization. This meal is suitable for a casual dinner or weekend gathering.
Ingredients
- 6 bratwurst leave them out of the refrigerator for an hour so they aren't super cold, or other type of raw sausage
- olive oil
- bell pepper allow about 1/2 pepper per brat, assorted colors
- 1 onion medium
- salt fresh cracked
- black pepper fresh cracked
- 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
- Avoid overcrowding the sheet pan to ensure proper roasting and browning rather than steaming.
- Allow brats to come to near room temperature before cooking to promote even browning and cooking.
- Serve the roasted brats, peppers, and onions with grainy mustard and buns for a classic presentation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 240 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 240kcal | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.5
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