Sheet-Pan Bratwurst & Peppers
Juicy bratwurst and caramelized peppers roasted together until the sausage is crispy outside and the peppers collapse into sweet char. Serve with mustard and crusty bread for a real German street-food dinner.
- Total time
- 25 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 8 links bratwurst sausages
- 3 large bell peppers (red or yellow), cored
- 1 large red onion
- 3 tbsp olive oil
- ½ cup beer (lager or pilsner)
- 2 tbsp whole-grain mustard
Instructions
- 1
Preheat oven to 425°F. Cut peppers into 1-inch chunks and onion into wedges.
- 2
Toss peppers and onion with olive oil, salt, and pepper on a sheet pan, spread in one layer.
- 3
Nestle bratwurst among the vegetables. Pour beer into the pan (not over the sausages).
- 4
Roast 20 minutes until sausages are browned and peppers start to char at the edges.
- 5
Drizzle mustard over the sausages and peppers. Toss everything together gently.
- 6
Serve hot with crusty bread and extra mustard on the side.
Tools you’ll need
- sheet pan
- cutting board
- chef's knife
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