If quick comfort food could ever claim star status, Roasted Bratwurst with Peppers and Onions would undoubtedly win the crown! Juicy brats are roasted right alongside sweet bell peppers and caramelized onions for a deeply savory, no-fuss dinner that’s as colorful as it is crowd-pleasing.
Why You’ll Love This Recipe
- All-in-One Sheet Pan: Everything—bratwurst, peppers, and onions—roasts together for maximum flavor and almost zero cleanup.
- Big, Bold Flavor: The homemade vinaigrette gives sweet peppers and savory brats a pop of tang and spice in every bite.
- Customizable: Swap veggie colors, try different bratwurst varieties, or let everyone pick their own tasty toppings—this recipe fits your cravings!
- Weeknight or Weekend-Ready: Ready in under an hour and totally party-worthy, perfect for feeding a crew with minimal effort.
Ingredients You’ll Need
This recipe is living proof that humble ingredients can create mouthwatering magic! Each item—from the olive oil to those vibrant peppers—brings its own personality to the party, contributing color, juiciness, and that irresistible roasted flavor you’ll crave again and again.
- Olive Oil: A little drizzle makes sure everything gets that golden-brown roast and subtly brings all the flavors together.
- Red Wine Vinegar: Adds a gentle tang to balance out the richness of the bratwurst.
- Stone Ground or Whole Grain Mustard: Don’t skip this! It tucks zesty, savory bursts into both the veggies and brats. Prepared mustard is best—not dry mustard powder.
- Garlic Powder: For just the right depth of flavor, without fussing with fresh garlic.
- Salt & Freshly Cracked Pepper: Unlocks all the natural flavor in every bite; fresh ground pepper makes a difference here.
- Bell Peppers (any color): Mix and match reds, yellows, and oranges for a truly beautiful tray—each adds subtle sweetness when roasted.
- Onion: Once roasted, onion gets melt-in-your-mouth soft and brings irresistible caramel notes.
- Bratwurst Links: The star of the show! Pork or chicken brats both work; go classic or experiment with flavors.
- Buns: Any sturdy hoagie or sausage roll will hug all the goodies—pick your favorite style.
- Cheddar (optional): A sprinkle adds creamy melt and makes these brats extra indulgent—highly recommended!
- Mustard (optional): A finishing drizzle for those who like a little extra punch.
Variations
One of the best things about Roasted Bratwurst with Peppers and Onions is how wildly adaptable the recipe is! You can put your own spin on it with what’s in your fridge, what’s in season, or whatever your tastebuds are craving.
- Go Spicy: Swap in hot Italian sausage or add a sprinkle of chili flakes for heat-lovers in the crowd.
- Try Different Veggies: Roasted zucchini, mushrooms, or cherry tomatoes are all fabulous additions to the pan.
- Lighten It Up: Use chicken, turkey, or plant-based bratwurst for a lighter—yet still flavorful—variation.
- Low-Carb Option: Skip the bun and serve bratwurst and veggies over a cauliflower mash or salad greens.
How to Make Roasted Bratwurst with Peppers and Onions
Step 1: Preheat & Prep the Vinaigrette
Start by preheating your oven to a toasty 400ºF. While it heats, whip up a quick vinaigrette by stirring together olive oil, red wine vinegar, a spoonful of that wonderfully rustic stone ground mustard, garlic powder, salt, and a shower of freshly cracked pepper. Set this aside—it’s going to work its magic soon!
Step 2: Slice & Arrange the Peppers, Onions, and Brats
Slice the bell peppers and onion into thin, even strips (shoot for about 1/4-inch thick) so they roast at the same speed. Spread them out on a large baking sheet and nestle those juicy bratwurst links right on top. Now, drizzle that vibrant vinaigrette over everything and gently toss until every piece glistens and is beautifully coated.
Step 3: Roast to Golden Perfection
Pop the baking sheet into your preheated oven and let the party begin! After 20 minutes, take a peek and give everything a good stir so nothing burns and you get lots of caramelization all over. Slide it back in and roast for another 20-25 minutes until the brats are browning and the peppers and onions are soft and a bit charred on the edges—this is where flavor happens!
Step 4: Assemble and Toast
Stuff your roasted bratwurst, with those tender peppers and jammy onions, into buns. If you love melty cheese (who doesn’t?), sprinkle on some shredded cheddar and return the whole tray to the oven for 5 quick minutes—just enough to melt the cheese and give the buns a golden edge. Finish with a generous swirl of your favorite mustard right before serving!
Pro Tips for Making Roasted Bratwurst with Peppers and Onions
- Sheet Pan Space: Don’t overcrowd! Give each brat and veggie strip its own space so they roast (not steam) for maximum caramelization.
- Slice Evenly for Even Cooking: Cutting your peppers and onions to the same thickness ensures everything is tender at the same time—no sad, burnt bits.
- Cheese Toasting Timing: Only pop the assembled buns with cheese in the oven for a few minutes. Just enough to melt—watch closely!
- Go Bold with Mustard: Use a grainy or spicy brown mustard for a dynamic finish, or try a drizzle of honey mustard for a sweet twist.
How to Serve Roasted Bratwurst with Peppers and Onions
Garnishes
Keep it classic with extra mustard or try a sprinkle of chopped chives, parsley, or even crispy fried onions for an extra savory crunch. If you love a briny bite, a few sliced pickles or pepperoncini tucked on top make each Roasted Bratwurst with Peppers and Onions feel even more special!
Side Dishes
Pair these beauties with a pile of oven fries, a tangy German potato salad, or a crisp green salad. For a summer barbecue vibe, don’t forget chips, coleslaw, or a quick cucumber salad—anything fresh and crunchy will balance the savory brats and roasted peppers perfectly.
Creative Ways to Present
Set up a build-your-own bratwurst bar with bowls full of toppings (think sauerkraut, pickles, all the mustards, and different cheeses). For parties, slice the roasted brats and pile them on a platter with peppers and onions—served with mini rolls or on toothpicks for a fun appetizer spin!
Make Ahead and Storage
Storing Leftovers
Allow any leftover Roasted Bratwurst with Peppers and Onions to cool, then store them in an airtight container in the fridge. The flavors deepen overnight, making them sometimes even tastier the next day. Use within 3-4 days for the best taste and texture.
Freezing
Both brats and roasted veggies freeze pretty well! Let everything cool completely, then freeze in a zip-top bag or airtight container (separately or together). For best results, use within 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, pop leftovers back onto a baking sheet and warm in a 350ºF oven until hot (10-15 minutes). You can also microwave individual portions, though the oven brings back the roast and toasty texture. If using the buns, assemble just before reheating so they don’t get soggy.
FAQs
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Can I use a different sausage besides bratwurst for this recipe?
Absolutely! Italian sausage, chicken sausage, kielbasa, or even vegan sausage work beautifully—just monitor cooking times, as thinner sausages may cook faster than traditional brats.
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How do I keep the peppers and onions from getting too soft?
Slice them evenly and don’t overcrowd the pan—spreading them out ensures they roast and caramelize instead of steaming and turning mushy. If you like extra bite, add peppers and onions halfway through instead of from the start.
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Can I make Roasted Bratwurst with Peppers and Onions ahead of time for a party?
Yes! Roast everything a few hours ahead, then reheat gently before serving. Wait to assemble in buns and melt the cheese until just before serving for the freshest results.
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Is there a gluten-free version of this dish?
Simply swap traditional buns for your favorite gluten-free rolls or try serving the bratwurst and veggies over salad greens or roasted potatoes for a bun-free, naturally gluten-free meal.
Final Thoughts
There’s just something irresistible about the simplicity of Roasted Bratwurst with Peppers and Onions—it’s vibrant, hearty, and so much easier than you’d expect for such big flavor. Gather your friends or family, pour a cold drink, and dig in—you’re about to start a new comfort-food tradition!
Print
Roasted Bratwurst with Peppers and Onions Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 5 servings 1x
- Category: Baking
- Method: Roasting
Description
This Roasted Bratwurst with Peppers and Onions recipe is a delicious and easy-to-make dish that combines savory bratwurst with roasted bell peppers and onions, all served in a warm bun.
Ingredients
For the Vinaigrette:
- 2 Tbsp olive oil
- 1 Tbsp red wine vinegar
- 1/2 Tbsp stone ground or whole grain mustard*
- 1/4 tsp garlic powder
- 1/8 tsp salt
- Freshly cracked pepper
For the Bratwurst and Vegetables:
- 3 bell peppers (any color)
- 1 onion
- 5 bratwurst links
- 5 buns
- 2 oz. cheddar (optional topping)
- 4 Tbsp mustard (optional topping)
Instructions
- Preheat the oven: Preheat the oven to 400ºF.
- Prepare the Vinaigrette: In a small bowl, combine olive oil, red wine vinegar, mustard, garlic powder, salt, and pepper to make the vinaigrette. Set aside.
- Prepare the Ingredients: Slice bell peppers and onion into strips. Place them on a baking sheet along with bratwurst links. Drizzle the vinaigrette over everything and toss to coat.
- Roast: Roast in the oven for 20 minutes, then stir and roast for an additional 20-25 minutes until browned.
- Assemble: Stuff the bratwurst, peppers, and onions into buns. Top with cheddar and mustard. Bake for 5 minutes to melt cheese and toast buns. Serve hot.
Notes
- *Stone ground or whole grain mustard is recommended for this recipe.
Nutrition
- Serving Size: 1 Serving
- Calories: 684.12 kcal
- Sodium: 1507.28 mg
- Fat: 35.92 g
- Carbohydrates: 63.74 g
- Fiber: 4.48 g
- Protein: 24.84 g
