Sheet Pan Brats with Roasted Vegetables

Name: Sheet Pan Brats with Roasted Vegetables
Prep time: 5 min
Cook time: 30 min
Ingredients: 1 lb Bratwurst (16 ounces (about 5 links)); 2 Zucchini (Medium); 2 Red Bell Peppers; 1 Pint Crimini Mushrooms (8 ounces); 1 cup Broccoli; 2 Cloves Garlic; 1 tbsp Extra Virgin Olive Oil

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Ready in 30 minutes, this easy, Sheet Pan Brats With Roasted Vegetables is satisfying and filling. Serve it over pasta, with warm crusty bread, or on it's own for a delicious low carb dinner!

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The sheet pan brats with roasted vegetables with a serving fork

What's In This Dinner?

Lots of vegetables and a package of brats is really all you need to make this delicious dinner. Brats are a traditional German sausage that is usually flavored with seasonings such as nutmeg, ginger, or coriander. You can find them in the regular grocery store by the sausages.

Ingredients for the Sheet Pan Brts with Roasted Vegetables

Brats- If you can't find brats, or don't have brats on hand, Italian sausage will work great as a replacement. Andouille, chicken sausage, and kielbasa would also be great options.

Veggies- Zucchini, mushrooms, broccoli, and red bell peppers are a great combination. If you wanted, add yellow squash, onions, even cherry tomatoes.

Garlic- Granulated garlic would be a perfect replacement to fresh garlic.

How to Make This Recipe

Time needed: 30 minutes.

How to Make Sheet Pan Brats with Roasted Vegetables

Preheat the oven
Set the oven to 400 degrees.
Wash and cut the vegetables
Wash all the vegetables and cut them into similar sizes. I like to cut the mushrooms into quarters, and slice the zucchini into sticks about an inch and a half long. Add all the vegetables to a baking sheet that is sprayed with cooking spray or lined with aluminum foil. Drizzle the vegetables with olive oil.
Season the vegetables
Grate the garlic over the vegetables using a microplane. If you don't have a microplane, simply chop the garlic as small as you can and add it to the sheet pan.
Mix the vegetables together
With a wooden spoon or a rubber spatula, mix together all the vegetables to combine the garlic and oil with the veggies.
Add the brats
Next, nestle the brats in between the veggies. Place the baking sheet in the oven for 30 minutes. Halfway through, turn the brats so they brown on both sides. Take the sheet pan out of the oven after 30 minutes and enjoy!

Frequently Asked Questions

What are other variations of this recipe?

Don't have brats? Feel free to use sausages. Add onions (red or white), cauliflower, yellow squash, even butternut squash would be a delicious addition. Add some spice! If you want, add some red pepper flakes to the pan to add a little bit of heat.

Any helpful tips?

Make sure to put the vegetables on one single layer. This ensures that the vegetables will brown up nicely, otherwise they will steam. This recipe is easily doubled or tripled. Just use two or three sheet pans for that much food.

Why should I make this recipe?

Easy clean up! With only one pan to clean, it's a no brainer! To make it even easier, line the baking sheet with aluminum foil or parchment paper. Then, when you are done, through out the parchment paper!
It's quick! Minimum prep is required for this recipe. Just chop and toss it all onto the baking sheet.
It's low carb! If you are eating a low carb diet, this is a perfect, filling dinner. Otherwise, feel free to serve this over pasta, or on a roll for a sausage and peppers type dish.

A view from above the sheet pan brats with roasted vegetables

Other Recipes to Try

Did you give these Sheet Pan Brats and Roasted Vegetables a try? I’d love to hear from you! Give me a shout on Instagram or Facebook and share this recipe on Pinterest! And don't forget to check out some other drool worthy recipes below! Thanks for sharing this journey with me and enjoy these delicious recipes!