Brats and Peppers Sheet Pan Dinner: An easy and delicious kitchen supper. Make it for your kids tonight – they’ll love it!
I know brats are not a very attractive food to photograph, but I do hope you’re going to give them a chance anyways. They taste amazing, and are so easy to make!
How this recipe works
- Place all the ingredients (apart from the liquid) in your biggest casserole dish and toss – no need to dirty an extra bowl!
- Turn the sausages about halfway through the cooking time and deglaze the dish with wine or stock
- Finish roasting until the sausages are browned and the potatoes are tender when pierced with a fork
This recipe comes from Mary Berry – a cook whom I adore and my entire family finds very incredibly weird. Tastes are different, but I sure hope you’re sharing my taste for an easy sausage supper 🙂
- When I photographed this recipe, we used the last few red peppers left over in our garden. Obviously we don’t have fresh red peppers anymore, so we used a jar of roasted ones. Tastes just as good!
- Do use a coarse pork bratwurst for this – not the smooth-looking white Bavarian ones. You can use any variety you like – we had an Italian seasoned one.
- If you’re not a fan of mushrooms you can just leave them out. It’s a pity, but you can because I like you 😉
- If you have big eaters around the table, serve with a crusty homemade loaf of bread on the side. I definitely can’t do this dinner without a nice slice of country loaf.
More sheet pan dinners
PS If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram. Sign up for my email list, too!
Brats and Peppers Sheet Pan Dinner
- 1 tablespoon olive oil
- 2 large onions peeled and sliced into wedges
- 3 red peppers cleaned and diced (OR use a large jar of roasted red peppers)
- 1 pound brown button mushrooms cleaned and quartered
- 3 garlic cloves chopped
- 1 teaspoon dried thyme leaves
- 1 pound small potatoes halved
- 6 large bratwursts pricked several times with a fork
- salt and ground black pepper
- 3/4 cup low sodium chicken stock OR white wine
- Prep: Preheat the oven to 430°F. Place all ingredients except for the stock or wine in a large casserole dish. Toss well to coat all ingredients in oil. Spread everything out in the dish.
- Roast: Bake in the preheated oven for 30 minutes, or until starting to brown.
- Deglaze the dish: Very carefully remove the casserole dish from the oven and turn over the sausages. Gently stir the vegetables. Pour the stock or wine over the ingredients in the dish.
- Finish baking: Bake for another 20 minutes, or until the sausages are cooked all the way through and the potatoes are tender when pierced with a fork.