Sheet Pan Dinner with Bratwurst and Roasted Vegetables
This Sheet Pan Dinner with Bratwurst and Roasted Vegetables has amazing flavor and is an incredibly easy meal that gets dinner on the table in no time.
No need to fire up the grill to enjoy bratwurst when you can make a sheet pan dinner with bratwurst and roasted vegetables. It’s a one-pan wonder and an incredibly easy way to get dinner on the table. In addition to being easy, the flavors are amazing.
Have you heard of sheet pan dinners? Let me tell you, they’re quite the amazing thing. Basically, you put your entire dinner on a sheet pan and roast it in the oven.
Dinner can hardly get easier than that. You could have a different sheet pan dinner every night of the week if you wanted to. The possibilities really are endless and clean up is a snap.
If you don’t like bratwurst you could use your favorite sausage, chicken, pork chops or fish. Then, add whatever veggies you like.
I’m using red peppers, onions, potatoes and brussels sprouts in this recipe. But carrots, sweet potatoes, green beans, broccoli or squash would also be fantastic.
You’ll want to season this up as well, which is also totally flexible. I seasoned this up with oregano, smoked paprika and garlic. But, feel free to get creative. For example, you could give your sheet pan dinner a Mexican flair by seasoning it with cumin and chili powder.
I have to say, the bratwurst was quite amazing and the veggies were perfectly roasted AND clean up took almost no time! All in all a perfect dinner!
More Easy Sheet Pan Dinners
- Lemon Rosemary Chicken and Veggie Sheet Pan Dinner
- Sheet Pan Chicken Fajitas Bowls
- Tuscan Pork Sheet Pan Dinner
- Roasted Tomato and Chicken Sheet Pan Dinner over Spaghetti Squash
- Italian Style Sheet Pan Dinner With Green Beans
- Sheet Pan Shrimp Fajitas with Cilantro Lime Butter
Sheet Pan Dinner with Bratwurst and Roasted Vegetables
This Sheet Pan Dinner with Bratwurst and Roasted Vegetables has amazing flavor and is an incredibly easy meal that gets dinner on the table in no time.
Ingredients
- 1 red bell peppers, sliced into 1 inch strips
- 1 onion, cut into wedges (I used a sweet onion)
- 1 lb small potatoes, cut into quarters (I used a combination of red, blue and gold)
- 8 oz brussels sprouts, cut in half
- 1/2 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 4 fresh bratwurst
- 4 brat buns
Instructions
- Preheat oven to 400 degrees.
- Line a sheet pan with parchment paper (easy clean up, people).
- Toss vegetables with olive oil and spices.
- Spread vegetables evenly on sheet pan.
- Nestle bratwurst in the vegetables.
- Roast in preheated oven for 35-40 minutes.
- Serve bratwurst in the buns and top with the peppers and onions, if desired.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 702Total Fat: 35gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 63mgSodium: 1410mgCarbohydrates: 73gFiber: 6gSugar: 10gProtein: 24g
ENJOY!
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Looks good, going to try it this weekend.
This looks delicious. I would change the veggies for us, not a brussels sprouts fan,but other than that we are good to go.
It’s so good and the beauty of this recipe is that it’s totally flexible in terms of the veggies that you use!
Lisa
Hi Lisa
ON a very low sodium diet. Was thinking chicken and broccoli/cauliflower and leave out the salt. Maybe a squeeze of lemon juice??
I think that would work great, Joney. If you like sausage, you could see if you could find a low sodium chicken sausage and if you’re going to use lemon juice I would probably add that on once it’s finished roasting.
Lisa
Lisa added cauliflower parsnips rutabaga turnips brusselsprouts red and orange peppers potatoes and a dash of chili powder. colorful fragrant rich and full flavored. Delicious
Making this for dinner tonight smells amazing. Thanks for a simple dinner that has so many veggies along with the brats. Makes the dinner more healthy and enjoyable
Thanks Marsha! I hope you enjoyed the meal! Lisa
This is all prepped and ready to go for dinner tonight! Substituted brats for turkey keilbasa. Really looking forward to it!!
Yay! I hope you love this as much as we do! I’m sure the turkey kielbasa will be delicious!
Made this for dinner tonight. Our veggies were leeks, potatoes, green pepper and carrots. Was wonderful. Thanks for a great recipe.
I’m so glad to hear you enjoyed the recipe, Melody! I love the veggie combo you used, I’m going to have to try adding leeks next time I make this!
I made this last night! Amazing! One of the tastiest and easiest!! Bravo! I am now having the leftovers for lunch!! YUM!!
Yay! So glad to hear you enjoyed this, Theresa!
Would the cooking time be the same for thin pork chops with the bone in, sweet potato, bell pepper, carrots, and onions? I’m cooking it in a convection toaster oven. We don’t like sausages and hubby doesn’t care for Brussels sprouts. Thanks!
Love sheet pan dinners, usually use kielbasa, excited for the brats. Almost time to pull it out of the oven. Thanks
Who doesn’t like sausages
@Ruth, Any raw meat needs to be checked with an instant read thermometer to make sure they are at the right temperature for doneness.
Using broccoli, red peppers, cauliflower, carrots and onions from our CSA. Amazing bounty that looks so good on the sheet pan!
Making this tonight… Using potatoes, zucchini, carrots, onion and jalepenos! Also just used Tony’s Cajun seasoning and olive oil. I think it’ll be a hit with the hubby!
Made this tonight and it was delicious!
This was delicious but I had to bake it for 1 hour. I didn’t have any Brussel sprouts so I added cauliflower. Very tasty and husband approved.
I love this I will be making soon
Very delicious meal!! I used parsnips, carrots, red onion, white onion, sweet and russet potatoes, along with Brussels sprouts. Added rosemary and it works so well. Thank you!!!
@Jeff, I’m so glad to hear you liked the recipe! I love the additional veggies you added.
Lisa
Great recipe. I’ve made it about 20 times over the past few years. It’s one of my son’s favorites. I make it as written but omit the salt because the bratwurst we use has enough salt for the whole dish and then some. Oh – I also cut the sausage into half inch pieces before mixing in with vegetables so we get that yummy brown crispness on each individual piece.
@Janet, Thank you for the lovely comment! I’m so glad to hear that your family has enjoyed this recipe over the years, it’s also one of my family’s favorites. I love your idea of cutting up the brats and mixing them in with the veggies. I’m going to try that the next time I make this recipe!
Lisa
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