Roasted Bratwurst with Peppers and Onions
Make this budget-friendly Roasted Bratwurst with Peppers and Onions in under 30 minutes! Juicy brats, caramelized onions, and sweet peppers roasted together for an easy, flavorful meal. Serve with mustard on a bun or enjoy straight from the pan.
Servings: 5 servings
Calories: 374kcal
Cost: Recipe $8.08 / Serving $1.62
Ingredients
- 3 bell peppers, mixed colors, sliced into strips ($2.66)
- 1 large onion, sliced ($0.98)
- 2-3 cloves garlic, minced ($0.13)
- 2 tablespoon olive oil ($0.20)
- 1 teaspoon Italian seasoning ($0.08)
- ½ teaspoon smoked paprika, optional ($0.04)
- salt and ground black pepper, to taste
- 5 bratwurst sausages ($3.99)
Optional for Serving
- hot dog buns or hoagie rolls
- mustard or provolone cheese
Instructions
- Preheat oven. Preheat the oven to 400°F.
- Season vegetables. Place the sliced bell peppers and onion on a sheet pan. Add the garlic, olive oil, Italian seasoning, smoked paprika (if using), salt, and black pepper. Toss until evenly coated and spread into a single layer.
- Add brats. Nestle the bratwurst sausages on top of the vegetables. If using raw brats, prick them a few times with a fork to help prevent splitting.
- Bake. Bake for 25 to 30 minutes, flipping the sausages halfway through, until the brats are browned and cooked through. Raw brats should reach an internal temperature of 160°F.
- Serve. Serve as-is, or pile onto toasted hoagie rolls with mustard or melted provolone cheese.
Video
Notes
- Brats: You can use raw or pre-cooked bratwurst. Raw brats need to reach an internal temperature of 160°F (71°C).
- Seasoning: Italian seasoning is classic, but Cajun seasoning, smoked paprika, or even taco seasoning will change up the flavor.
- Serving Ideas: Serve straight from the pan, tuck into toasted hoagie rolls with mustard, or top with melted provolone cheese.
- Make Ahead: Slice the peppers and onions up to 2 days ahead of time and store in the fridge until ready to bake.
- Storage: Leftovers keep in an airtight container in the refrigerator for 3–4 days. Reheat in a skillet or oven for best texture.
Nutrition
Serving: 1serving | Calories: 374kcal | Carbohydrates: 12g | Protein: 13g | Fat: 31g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 63mg | Sodium: 725mg | Potassium: 562mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3192IU | Vitamin C: 129mg | Calcium: 47mg | Iron: 1mg
