Sheet Pan Brats with Roasted Vegetables

5 from 1 vote

Sheet Pan Brats with Roasted Vegetables

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!

Prep Time5

Cook Time30

Course: Main Course

Cuisine: American

Servings: Servings

Calories: 384kcal

Author: Lynn Polito

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 tablespoon Extra Virgin Olive Oil

Instructions

Preheat the oven to 400°.
Wash the vegetables and cut them into similar sizes. For the zucchini and peppers, cut them into two inch sticks, and quarter the mushrooms.
Spray a baking sheet, or line it with aluminum foil and add the vegetables to the baking sheet.
Grate the garlic onto the baking sheet and grate the garlic onto the vegetables. Add the olive oil to the vegetables. Mix everything well to combine and make sure the vegetables are in an even layer.
Add the brats to the vegetables and place the baking sheet in the oven for 30 minutes. After 15 minutes, turn the brats so they brown evenly on both sides. After 30 minutes, take the baking sheet out of the oven and enjoy!

Notes

Make sure the vegetables are spread out evenly in a single layer. This ensures that the vegetables roast, and do not steam.
Feel free to substitute the brats with sweet Italian sausage, spicy Italian sausage, or even chicken sausage.

Nutrition