This Brat Sheet Pan Dinner with Roasted Veggies is an easy meal to make for dinner without any fuss! It has everything you need for a wholesome, balanced meal.
So often we think of standing on the patio, beer in hand, to grill a bratwurst. But here in Illinois, the weather doesn’t always cooperate to grill outdoors, especially once those Oktoberfest vibes hit.
We can still enjoy all the tastes we’ve come to love by making a one pan bratwurst dinner in our oven.
Grab your favorite stein, fill it up with beer (or some apple cider punch) and let’s dive in to this sheet pan dinner!
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Why I love sheet pan dinners
Sheet pan dinners are one of my favorite things to make because everything goes into one place andd cooks at one time. Basically, it’s the stuff this busy people’s dreams are made of.
These kinds of delicious recipes roast without any tending to while I keep on moving around the house.
And the best part is clean up is a breeze!
What are bratwurst
Bratwurst are a German sausage, usually made with pork, veal and sometimes beef.
They aren’t smoked like kielbasa sausage, which we also happen to love.
Ingredients in this Brat Sheet Pan Dinner
- Bratwurst – Check the label of your bratwurst before buying if you’d like to make this recipe gluten free. Beer brats are obviously ones you’ll want to avoid.
- Brussels sprouts – even if you think you don’t like them, try them roasted!
- baby potatoes – I used baby yukon gold potatoes, but any small potatoes are great
- Onion – you can use white onion, yellow onion, or sweet onion like a Vidalia
- bell pepper – red bell peppers are what I used but any color works here
- olive oil
- spices: paprika, garlic powder and parsley
- hot dog buns: If you’d like to serve these brats on buns, add those to your shopping cart too!
How to make Sheet Pan Brats with Roasted Vegetables
You’ll only need about five minutes prep time for this one pan meal!
Head on over and preheat your oven. Then make the spice mix by combining paprika, garlic powder, parsley, salt and pepper. Set aside.
Line a rimmed baking sheet pan with parchment paper or aluminum foil. Only one dish to wash and easy clean-up, hooray!
Place bratwurst on the pan, spreading them throughout.
In a large bowl, combine vegetables. Toss with a little olive oil, then season with prepared seasoning. Add your vegetables to the sheet pan, spreading throughout.
Bake for 35-40 minutes until vegetables are tender and brats are cooked through to a temperature of 160°.
Serve as is or load up your brats onto buns!
How to Make this a Field Meal
I serve this as a field meal because my farmers can eat everything by hand. Think about it…if they can eat french fries, they can eat these potatoes, too!
I like to load the bratwurst into a sturdy bun and wrap it in foil. I put the whole thing in a heated lunch box.
Seriously, if you haven’t ventured into the world of heated field meals, I highly recommend it. It’s a game changer for anyone tired of cold sandwiches!
Recipe variations for a Brat Sheet Pan Dinner
- If you want to keep this recipe low carb, you can omit the potatoes or replace them with the vegetable of your choosing
- Like spice? Add a sprinkle of red pepper flakes to your spice mixture
Cue the Octoberfest music
Here are some other recipes I think you’ll love…
What to serve with this Brat Sheet Pan Dinner
Really, everything you need is on the baking sheet! You can serve the bratwurst on buns or rolls. And grab a cold drink, too!
Other easy dinner recipes you’ll enjoy
Give this Brat Sheet Pan Dinner a try and leave a review below!
- 5 bratwurst
- 12 ounces Brussels sprouts, trimmed and halved
- 24 ounces baby potatoes, halved
- 1 onion, cut into 6 pieces (leave root intact)
- 1 bell pepper, cut into ¾ inch strips
- 1 Tablespoon olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1 teaspoon salt
- ½ teaspoon black pepper
- Preheat your oven to 400°F.
- In a small bowl, mix together paprika, garlic powder, parsley, salt and pepper. Set aside.
- Line a rimmed sheet pan with parchment paper. Place bratwurst on the pan, spreading them throughout.
- In a large bowl, combine vegetables. Toss with olive oil, then season with prepared seasoning.
- Add vegetables to the sheet pan, spreading throughout in an even layer.
- Bake for 35-40 minutes until vegetables are tender and brats are cooked through to a temperature of 160°F.
Serve as is or load the brats until buns and top them with your favorite condiments.
If you’d like to serve these brats on buns, add those to your shopping cart too!
Amount Per Serving: Calories: 478Total Fat: 28gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 63mgSodium: 1172mgCarbohydrates: 41gFiber: 6gSugar: 4gProtein: 18g