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!
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.
Serving: 1, Calories: 437kcal, Carbohydrates: 10g, Protein: 17g, Fat: 37g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 19g, Cholesterol: 84mg, Sodium: 1136mg, Potassium: 566mg, Fiber: 2g, Sugar: 4g, Vitamin A: 1872IU, Vitamin C: 78mg, Calcium: 44mg, Iron: 1mg
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