Sheet pan meals are really nice for a few different reasons. 1) Typically, they only dirty a couple dishes. 2) They’re usually pretty easy. 3) They’re normally full of veggies! For all of these reasons, they’re nice for nights when you don’t have time to make a complicated recipe. You don’t have to watch over it the whole time. This recipe for sheet pan brats is perfect for hectic nights.
Why Sheet Pan Brats?
One of the things I really like about this recipe is the fact that we only dirtied one knife and the cookie sheet. That’s it! Everything gets thrown together on the same baking pan. Because of this, it looks really visually appealing too with the different colors from all of the different veggies. For ours, I used both red and green bell peppers as well as onion, rainbow carrots, and a variety of red, gold, and purple baby potatoes. Other ways you could add color to your sheet pan brats could be by adding broccoli, sweet potatoes, other colors of peppers, etc.
How To Make Them:
Just cut up your vegetables and toss them on the pan with some olive oil and seasonings. Once you’ve done that, just nestle the sausages in the middle. We decided to use Johnsonville beer brats, which you can find at your local grocery store. See their other varieties here. I bet this would be delicious with the hatch green chile ones! But after you put your brats on the pan, you’re ready to pop them in! That’s seriously all you have to do.
Sheet Pan Brats with Garlic Parmesan Roasted Veggies
Equipment
- Large baking pan or cookie sheet
Ingredients
- 5 brats, any flavor
- 1 red bell pepper, cut into 1 inch chunks
- 1 green bell pepper, cut into 1 inch chunks
- 1 small yellow onion, cut into strips
- 10 multicolored baby potatoes, quartered
- 1 cup baby carrots, halved
- 3 tbsp olive oil
- 1 tbsp paprika
- 1 tbsp garlic powder
- 2 tsp salt
- 1 1/2 tsp pepper
- 1 tbsp Italian seasoning
- 1/2 cup parmesan cheese
Instructions
- Preheat oven to 400°F
- Arrange vegetables on a large cookie sheet or baking pan. Drizzle all veggies with olive oil and sprinkle evenly with all seasonings. Toss so that all veggies are evenly coated. Nestle the brats into the center of the veggies.
- Bake 20 minutes. Prick each brat three times with a fork, then turn over and prick the other side 3 times as well. Stir the veggies to ensure they aren’t sticking to the baking sheet. Bake an additional 15-20 minutes or until the brats reach 160° internally and the potatoes are fully cooked. Sprinkle with parmesan cheese while allowing the brats to rest 5 minutes.
- Serve and enjoy!
How easy is that?! This is one of our favorite meals because you can seriously just pop it in and away you go. I hope you enjoy! Let me know what you think in the comments below. If you like this recipe and want more, you can view all of my recipes here, see more down below, or subscribe to be notified every time I post something new. Thanks!
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Can’t wait to try this recipe!! It looks DELICIOUS!
I love your blog btw! I support you! You badass momma!
Aw, thank you so much! 😘 I hope you enjoy as much as we did!