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Easy Bavarian Bratwurst Sheet Pan Dinner with Peppers and Onions

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A simple, one-pan dinner featuring juicy bratwurst, caramelized bell peppers, and sweet onions, all roasted to perfection. Perfect for busy weeknights with minimal cleanup and maximum flavor.

Ingredients

Scale
  • 4–6 bratwurst sausages
  • 2 large bell peppers (red and yellow, or any color)
  • 1 large red onion, sliced into thick wedges
  • 3 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon whole grain mustard (optional, for brushing)
  • Fresh parsley, chopped (for garnish, optional)
  • Your favorite mustard (for serving, optional)
  • Warm crusty bread or soft buns (for serving, optional)

Instructions

  1. Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or aluminum foil.
  2. Wash the bell peppers and cut them into 1-inch wide strips. Slice the red onion into thick wedges about 1/2 inch wide.
  3. In a large mixing bowl, combine the sliced peppers and onions with 2 tablespoons of olive oil, smoked paprika, garlic powder, dried thyme, salt, and black pepper. Toss until evenly coated.
  4. Spread the seasoned vegetables in a single layer on the prepared sheet pan. Poke each bratwurst a few times with a fork, then place them on top of the vegetables. Drizzle the remaining 1 tablespoon of olive oil over the sausages.
  5. Roast for 20 minutes. After 20 minutes, use tongs to flip the bratwurst and stir the vegetables. Roast for another 15-20 minutes, until the bratwurst are golden brown and the peppers are softened with charred edges. The internal temperature of fresh bratwurst should reach 160°F (71°C).
  6. If using whole grain mustard, brush a thin layer over each bratwurst during the last 5 minutes of cooking.
  7. Remove the sheet pan from the oven and let it rest for 5 minutes. Sprinkle with fresh parsley if desired, and serve with your favorite mustard and crusty bread.

Notes

For extra crispy edges, switch the oven to broil for the last 2-3 minutes. Keep a close eye on it to avoid burning. If using frozen bratwurst, thaw completely before cooking. Pre-cooked bratwurst will cook faster; just heat through to 140°F (60°C).

Nutrition

Keywords: bratwurst, sheet pan dinner, peppers and onions, easy weeknight dinner, German recipe, one-pan meal

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