One Sheet Pan For the Win
My husband LOVES grilling bratwurst. A few months ago I bought several packages of house-made beer brats at the University of Kentucky’s Butcher Shop. I stored them in the freezer knowing that we’d need them one day, or at least have a warm enough winter day to grill here in Kentucky. Unfortunately, they haven’t made it on the grill but have been so helpful during this pandemic.
During this first few weeks of the public health crisis, I have limited my trips to the grocery store. I have taken advantage of cooking up some items in the fridge. Since the weather hasn’t been ideal for grilling, I decided to make this sheet pan version of beer brats for my family.
Mise En Place
Here’s what you’ll need to prep:
- 6-8 uncooked, fresh beer bratwursts
- 3 Bell Peppers- sliced into ribbons, I used different color peppers
- 1/2 of a Red Onion- sliced
- 3 Tablespoons of Olive Oil- Divided in half
- 1 teaspoon of minced Garlic
- 1/2 teaspoon Smoked Paprika
- Salt and Pepper
- For serving:
- Whole Grain Mustard
- and/or your favorite condiments
How to Make Oven Roasted Beer Brats
This recipe is simple. In a large bowl, you’ll toss the sliced peppers, onions, smoked paprika, and garlic in half of the olive oil and season them lightly with salt and pepper. Next, you’ll transfer the seasoned vegetables onto a sheet pan. Be sure that they are in a single layer for even cooking.
Then you’ll nestle the uncooked brats within the vegetables on the sheet pan. Use the remaining oil to brush the tops on the sausages.
You’ll then transfer the pan to your 400 degree pre-heated oven and roast for 20 to 25 minutes until the brats are cooked through.
Note: If you desire a more browned color to your brats (like the grill would do), you can remove the cooked veggies and broil the sausages for about one minute.
Serve the cooked beer brats with buns and condiments. We used whole grain mustard and “everything” buns. We kept the side simple and ate potato chips.
All in All
This was the perfect sheet pan recipe that was comforting. It also gave us a little taste of summer. I truly look forward to getting through this challenging time and no longer having to practice social distancing. I hope this summer will include lots of cookouts with friends and family! We all deserve it.
I hope you all are safe and healthy. Many prayers for you and your family! Thanks for taking a little time out of the chaos to visit my food blog.
Feel free to PIN this recipe for a later date.
Oven Roasted Beer Brats with Peppers and Onions
- 6-8 Beer Bratswurst Raw
- 3 Bell Peppers Red, Yellow and Orange; sliced
- 1/2 large Red Onion sliced
- 1 clove Garlic minced
- 3 Tablespoons Olive Oil divided
- 1/2 teaspoon Smoked Paprika
- salt and pepper (to taste)
- Preheat oven to 400 degree F. Line a sheet pan with parchment paper.
- In a bowl, stir together sliced peppers, onions, and garlic in olive oil. Season vegetables with paprika, and desired amount of salt and pepper. Stir once more to combine well.
- Add vegetable to the sheet pan in a single layer. Nestle brats within the vegetables and brush them with remaining oil. Season brats lightly with salt and pepper.
- Roast brats and vegetables in oven for about 20 minutes or until cooked through. Serve brats on your favorite type of bun with whole grain mustard.