Oven Roasted Bratwurst with Peppers and Onions
Learn how to make delicious oven-baked brats with peppers and onions. This is the perfect bratwurst recipe for a busy night or game day!
Of all the cooking methods for cooking bratwurst, I rarely think about using my oven! But, sometimes the need calls, especially if it’s rainy outside, especially if it’s rainy outside and I can’t grill them.
Lucky for us, it’s possible to make juicy brats in the oven using simple ingredients!
And it makes sense that while we roast the juicy sausages, we make caramelized onions and peppers, too. Right?
In this easy brat recipe, the vegetables roast alongside the bratwurst sausages in about the same cooking time. The result? A complete, delicious meal!
To add flavor, I whipped up a simple vinegar and mustard drizzle to roast the vegetables with. The acidity of the drizzle adds a ton of extra flavor!
Need another brat recipe? I recommend my yummy bratwurst pasta (great for leftovers) and these beer boiled brats!
Substitutions and Additions
There are plenty of substitutions you can make to this baked bratwurst recipe! Here are a few ideas:
- Use spicy Italian sausage or your favorite type of sausage instead of bratwurst.
- I used one red bell pepper and one yellow bell pepper. I love sweet peppers for this recipe, too. Use the peppers you have or substitute your favorite vegetables. Chopped cabbage is an awesome addition!
- If you have picky eaters, you can add hot dogs to the baking pan halfway through the cook time.
- Omit the buns for a keto-friendly option!
Serving Suggestions for Oven Roasted Brats
Serve on hoagie rolls or buns topped with the roasted veggies, or if you want to mix up the toppings, check out this post about the best brat toppings! For a more traditional topping option, learn how to make homemade sauerkraut.
This go-to recipe pairs well with a variety of sides! I like a more classic side dish like French fries, Air Fryer Potato Wedges, corn on the cob, or German potato salad.
Storing Leftover Bratwurst
Store leftover brats in an airtight container in the refrigerator. Reheat in the air fryer for 2-3 minutes, or in a cast iron skillet.
Or consider slicing up your leftover brats and using them in this sausage pasta recipe!
Oven Roasted Bratwurst with Peppers and Onions
Ingredients
- 1 pound bratwurst sausage, raw
- 2 bell peppers, sliced, any color
- 1 yellow onion, sliced
For the veggie drizzle:
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 2 teaspoons Dijon mustard
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
For serving (optional)
- 5 brat buns or hot dog buns
- mustard
- sauerkraut
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a large mixing bowl, add sliced pepper and onions.
- In a small bowl, add the veggie drizzle ingredients and whisk to combine.
- Pour the veggie drizzle over the top of the pepper and onions, then toss to combine.
- Spray a large, rimmed sheet pan or casserole dish with cooking spray. For easy cleanup, you can also line it with aluminum foil.
- Then, place the uncooked brats on one side of the baking sheet.
- On the other side of the baking sheet, place the peppers and onions.
- Roast in the preheated oven for 10 minutes, then remove to flip the bratwurst.
- Roast for another 8-10 minutes at 400 degrees Fahrenheit. Remove when the brats reach an internal temperature of 160 degrees Fahrenheit using an instant read meat thermometer.
- (Optional): Remove cooked peppers and onions, then broil the brats on high for 1-2 minutes to help the brats reach a nice golden brown.
- Allow the brats to rest for 2-3 minutes before serving. Place on a bun and top with the mustard of your choice and roasted peppers and onions.
