Bratwurst with Roasted Vegetables is an amazingly easy sheet pan dinner to prepare for your family. Packed with vegetables, it’s loaded with roasted potatoes, green peppers, onions, zucchini, mushrooms, and brussels sprouts.
A Dish for Various Cuisines
If you enjoy celebrating Oktoberfest, this Bratwurst with Roasted Vegetables will fit the occasion. This recipe is easy enough to make as a weeknight dinner, yet it is sure to impress company on weekends.
Plus, with just a little substitution, it easily becomes an Irish or Italian dinner. For instance, I sometimes add homemade gnocchi to the roasted vegetables along with Italian sausage rather than Bratwurst. Need a dish for Saint Patrick’s Day–use Irish sausage. It serves at least 8 people and can easily be increased for more at your table.
See more German Recipe Ideas. Browse Italian Recipes and Irish Dinner Ideas.
Instructions for Making This Recipe
Preheat oven to 425°F. Gather all the ingredients so you have everything close at hand on the counter or table. Line a baking pan with aluminum foil (for easy cleanup). Spray the foil with cooking spray so the vegetables will not stick to the foil.
Prepare the Vegetables
Using a cutting board and Chef’s knife, slice the Yukon potatoes into bite-size cubes. Slice a bell pepper (either green or red) into large chunks.
A red pepper will give this dish an extra pop of color.
Next, slice 3-4 shishito peppers for a bit of heat (this step is optional). Chop a sweet onion into large chunks. Cut two small zucchini in half lengthwise, and then slice into 1/2″ pieces. Slice mushrooms. Place all of these vegetables into a large bowl.
Assemble the Sheet Pan
Drizzle the extra virgin olive oil and melted butter into the bowl of vegetables. Add in the minced garlic, freshly squeezed lemon juice, fresh or dried parsley, red pepper flakes, kosher salt, and freshly ground black pepper. With a long-handled wooden spoon, stir everything together until combined.
Spoon the vegetables onto the prepared baking sheet, covering the entire pan.
Place fresh bratwurst on top of the vegetables. As the bratwurst cooks, the oils and juices will seep down into the vegetables giving them a wonderful flavor. Bake in a preheated oven for 20 minutes.
As mentioned earlier, you may substitute Irish Sausages or Italian Sausages for the Bratwurst and this dish will be just as enjoyable.
Prepare the Brussels Sprouts
While the vegetables cook, prepare the brussels sprouts. Trim and halve brussels sprouts and place in the large used bowl.
The used bowl will have leftover oil and seasonings in it, but I like to add more olive oil and another tablespoon of minced garlic to the brussels sprouts. Toss in some more dried or freshly chopped parsley, too.
Remove the baking sheet from the oven. Using a fork or tongs, transfer the bratwurst to a plate or pan so you can tend to the vegetables. Turn the partially roasted vegetables with a metal spatula. Add in the freshly prepared brussels sprouts and gently stir to combine. Return the bratwurst to the pan, placing on top of the vegetables.
Roast the dish for another 15-20 minutes, stirring once or twice until the brussels sprouts are tender and starting to brown. The bratwurst should now be thoroughly cooked.
To serve, place the roasted vegetables on a large platter and arrange the bratwurst on top. Serve with a hard crusty bread, such as Rustic Sourdough Baguettes or with Molasses Rye Bread. This recipe will serve 6-8 people.
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Bratwurst with Roasted Vegetables
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Ingredients
- 8-10 links bratwurst
- 6 medium Yukon potatoes (sliced into bite-size pieces)
- 1 large red or green bell pepper (chopped)
- 3-4 medium shishito peppers (optional, chopped)
- 1 large sweet onion (chopped)
- 2 medium zucchini (sliced)
- 6-8 medium button mushrooms (sliced)
- 6 tablespoons extra-virgin olive oil (divided)
- 4 tablespoons butter (melted)
- 1/2 large freshly squeezed lemon
- 3 tablespoons minced garlic (divided)
- 1/3 cup freshly chopped parsley (divided)
- 1/2 teaspoon red pepper flakes
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 16 oz. fresh brussels sprouts (trimmed and halved)
Instructions
- Preheat oven to 425℉. Line a baking pan with aluminum foil (for easy cleanup). Spray the foil with cooking spray so that the vegetables will not stick to the foil. Gather all the ingredients.
Prepare the Vegetables
- Using a cutting board and Chef’s knife, slice the Yukon potatoes into bite-size cubes. Slice a bell pepper (either green or red) into large chunks.
- Next, slice 3-4 shishito peppers for a bit of heat (this step is optional). Chop a sweet onion into large chunks. Cut two small zucchini in half lengthwise, and then slice into 1/2″ pieces. Slice mushrooms. Place all of these vegetables into a large bowl.
Assemble the Sheet Pan
- Drizzle the extra virgin olive oil and melted butter into the bowl of vegetables. Add in the minced garlic, freshly squeezed lemon juice, fresh or dried parsley, red pepper flakes, kosher salt, and freshly ground black pepper. With a long-handled wooden spoon, stir everything together until combined.
- Spoon the vegetables onto the prepared baking sheet, covering the entire pan.
- Place fresh bratwurst on top of the vegetables. As the bratwurst cooks, the oils and juices will seep down into the vegetables giving them a wonderful flavor. Bake in a preheated oven for 20 minutes.
Prepare the Brussels Sprouts
- While the vegetables cook, prepare the brussels sprouts. Trim and halve brussels sprouts and place in the large used bowl.(The used bowl will have leftover oil and seasonings in it, but I like to add more olive oil and another tablespoon of minced garlic to the brussels sprouts. Toss in some more dried or freshly chopped parsley, too.)
- Remove the baking sheet from the oven. Using a fork or tongs, transfer the bratwurst to a plate or pan so you can tend to the vegetables. Turn the partially roasted vegetables with a metal spatula. Add in the freshly prepared brussels sprouts and gently stir to combine. Return the bratwurst to the pan, placing on top of the vegetables.
- Roast the dish for another 15-20 minutes, stirring once or twice until the brussels sprouts are tender and starting to brown. The bratwurst should now be thoroughly cooked.
- To serve, place the roasted vegetables on a large platter and arrange the bratwurst on top. Serves 6-8.
Notes
Nutrition
Perfect fall recipe with some of our favorite flavors. Great recipe!
Thanks for stopping by, Susan. I hope you give the recipe a try. We really enjoyed it!