Oven Roasted Beer Brats with Peppers and Onions
These oven roasted brats are just as tasty as the grilled. This recipe calls for roasting the sausages with fresh peppers and onions on one pan. Who doesn't love a one pan dish?
Ingredients
- 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)
Instructions
- 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.
Notes
Perfect Pairings & Serving Suggestions
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)
Scaling Up for Gatherings
Practical Considerations:
- Use multiple sheet pans rather than overcrowding a single one
- Stagger cooking in 15-minute intervals for fresh, hot servings
- Choose sheet pans with lower sides for better browning
- Opt for higher-sided pans when you want to retain more moisture
Create a DIY Brat Bar with:
- Caramelized onions
- Sauerkraut (traditional and flavored varieties)
- Various mustards (whole grain, Dijon, beer mustard)
- Pickled vegetables
- Herb-infused mayo
- Relishes and chutneys