Oven Roasted Beer Brats with Peppers and Onions

One Sheet Pan For the Win

My husband LOVES grilling bratwurst! I scored several packages of house-made beer brats at the University of Kentucky’s Butcher Shop a few years ago. I tucked them away in the freezer for that perfect grilling opportunity here in Kentucky. Though they never made it to the grill as planned, these brats have become a weeknight dinner lifesaver.

With today’s busy schedules and the recent focus on cooking at home, I’ve been trying to minimize my grocery store runs. Instead, I’m making the most of what’s already in my kitchen. Since our unpredictable Kentucky spring weather hasn’t been ideal for outdoor cooking, I’ve adapted with this simple sheet pan version of beer brats that my family devours.

Why Oven Roasted Beer Brats Beat the Grill (Sometimes)

While there’s nothing quite like the smoky char of grilled bratwurst, sheet pan preparation offers distinct advantages. The controlled environment of your oven ensures even cooking throughout each brat, eliminating those dreaded undercooked middles or burnt exteriors. Plus, the sheet pan method captures all those delicious juices that would otherwise drip away on the grill.

Let’s be honest – when Kentucky weather throws us a curveball or you’re short on time, firing up the oven is more practical than managing coals or propane! An added bonus? You can cook your sides simultaneously with precise timing, creating a complete meal with minimal effort.

Benefits of the Sheet Pan Method:

• Provides even cooking throughout each brat, eliminating undercooked middles
• Captures all the delicious juices that would otherwise drip away on the grill
• Creates a self-basting environment for remarkably moist results
• Offers a weather-proof alternative to outdoor grilling
• Allows you to cook your sides simultaneously, creating a complete meal

When to Choose Sheet Pan Over Grill:

During unpredictable Kentucky weather
When you’re short on time
When you want precise control over cooking temperatures
When you need to multitask during meal preparation
When you’re cooking for a precise dinner time

MISE EN PLACE

Before we dive into the recipe, let’s prep our ingredients. You’ll need:

• 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:
  • Buns
  • Whole Grain Mustard
  • and/or your favorite condiments

NOW THAT WE HAVE EVERYTHING WE NEED, LET’S GET STARTED!

RECIPE STEPS TO MAKE OVEN ROASTED BEER BRATS

STEP 1: Prep the vegetables

First, in a large bowl, toss the sliced peppers, onions, smoked paprika, and garlic in half of the olive oil and season them lightly with salt and pepper.

Next, transfer the seasoned vegetables onto a sheet pan. Be sure that they are in a single layer for even cooking.

STEP2: ADD THE BEER BRATS

Now, nestle the uncooked brats within the vegetables on the sheet pan. Use the remaining oil to brush the sausages’ tops.

STEP 3: BAKE THE BRATS AND VEGETABLES

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 want a more browned color for your brats (like the grill would do), remove the cooked veggies and broil the sausages for about one minute, flipping each brat halfway through.

STEP 4: SERVE OVEN ROASTED BEER BRATS WARM

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.

Perfect Pairings & Serving Suggestions

For a traditional approach, serve alongside warm pretzel rolls with stone-ground mustard and quick-pickled red cabbage.

If you’re leaning casual, pile them onto your favorite buns with caramelized sheet-pan onions and a smear of whole-grain mustard aioli. I opted for Private Selection Everything Buns.

For a low-carb alternative, create lettuce wraps with butter lettuce leaves, adding crunch with thinly sliced radishes and fresh herbs.

Bread Options:

• Warm pretzel rolls for a traditional approach
• Quality potato buns for a casual presentation
• Butter lettuce wraps for a low-carb alternative

Condiments & Toppings:

• Stone-ground mustard
• Quick-pickled red cabbage
• Caramelized sheet pan onions
• Whole grain mustard aioli
• Thinly sliced radishes
• Fresh herbs (parsley, dill, chives)

Beverage Pairings:

• Riesling
• Crisp German Pilsner
• Wheat beer with citrus notes
• Dry hard cider

Side Dish Suggestions:

• Simple arugula salad with lemon and olive oil
• German potato salad (warm or cold)
• Quick-pickled vegetables
• Roasted sweet potato fries

Time-Saving Prep Techniques

Smart Prep Work:

• Slice all vegetables consistently (about ¼-inch thickness)
• Use parchment paper or silicone mats for easier clean-up
• Prep all ingredients and equiptment the night before for a true weeknight-friendly meal

All in All

This sheet pan recipe delivers that perfect balance of comfort and convenience. It brings a taste of summer cookouts to your table any time of year, regardless of what the weather throws our way.
Looking ahead, my calendar is already filling with outdoor gatherings and family cookouts. After years of appreciating simple home-cooked meals, there’s something special about sharing food with loved ones that I’ll never take for granted.

Thank you for taking time out of your busy day to visit my blog. Your support means everything, and I hope this recipe brings a little joy to your kitchen table!

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