Brats and Peppers Sheet Pan Dinner

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 🙂

Recipe tips

1. 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!
2. 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.
3. 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 😉
4. 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, please leave a review in the comment section and add a star rating in the recipe card – I appreciate your feedback! Follow along on Pinterest, Facebook or Instagram.

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Brats and Peppers Sheet Pan Dinner

Brats and Peppers Sheet Pan Dinner is an easy and delicious kitchen supper. Make it for your kids tonight – they’ll love it!

Recipe by Nora from Savory Nothings

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5 from 1 vote

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Recipe details

Prep 15 minutes mins

Cook 50 minutes mins

Total 1 hour hr 5 minutes mins

Servings 4 people

Ingredients

 

1x2x3x

• ▢ 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
• ▢ ¾ cup low sodium chicken stock OR white wine

US CustomaryMetric

Instructions

 

• 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.

Notes

Recipe lightly adapted from Mary Berry.

Nutrition is without salt, as this will be individual.

Nutrition

Calories: 512kcalCarbohydrates: 32gProtein: 22gFat: 33gSaturated Fat: 10gCholesterol: 73mgSodium: 874mgPotassium: 1489mgFiber: 6gSugar: 8gVitamin A: 2795IUVitamin C: 134.1mgCalcium: 93mgIron: 5.7mg

Nutrition is an estimate.

More recipe information

Course: Main Course

Cuisine: American