Dinner gets a whole lot easier when everything cooks together on one pan. This Sheet Pan Bratwurst dinner brings together juicy bratwursts, golden potatoes, sweet peppers, and tender carrots, all tossed in a smoky mustard glaze. It is hearty, simple, and roasts in one pan, giving you plenty of flavor without the pile of dishes afterward.
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Nothing says easy like a sheet pan supper. And with this easty German-inspired dish, the sausages take on that perfect browned skin, the vegetables caramelize, and the glaze seeps into every bite. The smell that fills the kitchen is pure comfort, the kind that has everyone asking when dinner is ready. And because you are only washing one pan at the end, this is a true weeknight win.
This dish feels right at home on an Oktoberfest table, but it is just as good on a random Tuesday night. I like to set the pan right on the table, family-style, with a little extra mustard alongside. It is rustic, filling, and always a crowd-pleaser.
Ingredients
- Baby potatoes – Any kind will do: white, red, or yellow. If they’re large, quarter them so they cook evenly.
- Baby carrots – Or peel and chunk up a couple of full-sized carrots.
- Olive oil – Any neutral oil works fine here.
- German mustard – Dijon makes a good substitute if that’s what you have.
- Garlic powder & onion powder
- Salt & black pepper
- Red onion – Optional, but roasting brings out a nice sweetness.
- Red bell pepper – Any color pepper works if that’s what you’ve got.
- Green bell pepper
- Bratwurst sausages – Be sure they’re uncooked so everything roasts together properly.
- Smoked paprika
- Fresh parsley – Optional, but it adds a bright finish.
- Extra mustard – For serving on the side.
How To Make Sheet Pan Bratwurst Dinner
Scroll down for the full recipe card with exact measurements and printable instructions.
Start by heating your oven to 425°F. I usually line a rimmed sheet pan with parchment because it makes cleanup quick, though leaving the parchment off gives you crispier edges on the taters and veggies.
In a small stainless steel bowl, whisk together the olive oil, mustard, garlic powder, onion powder, salt, and pepper. Stainless bowls are my go-to here since they are sturdy, lightweight, and easy to clean.
Toss the potatoes and carrots in the mustard mixture until coated, then spread them evenly across the sheet pan. Roast for 15 minutes to get them started before adding the rest.
Add the onion wedges, bell peppers, and bratwursts. Sprinkle everything with smoked paprika and give it a gentle toss. Silicone-tipped tongs are my go-to here since they grip without scratching or tearing the sausages or veggies. Roast for another 20–25 minutes.
Turn the bratwursts halfway through so they brown evenly. A digital oven thermometer makes it easy to check when they hit 165°F in the center.
Once the sausages are golden and the potatoes are tender, pull the pan from the oven. Add a sprinkle of fresh parsley and serve it hot, with a little mustard on the side for dipping.
Chef Jenn’s Tips
- Cut the potatoes to the same size so they roast evenly.
- Flip the sausages halfway through cooking so they brown all over.
- Chicken sausages or kielbasa can stand in for the bratwursts if that is what you have on hand.
Recommendation
Serving Suggestions
This meal is hearty enough to stand alone, but I like to add a crisp green salad, a loaf of crusty bread, or a side of sauerkraut. For game day, slice the brats into bite-sized pieces after roasting and serve the tray appetizer-style with toothpicks.
Storage
Leftovers store well in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan in the oven at 350°F for about 10–12 minutes to bring back the crispy texture, or heat quickly in a skillet.
Sheet Pan Bratwurst Dinner
Ingredients
- 1 ½ pounds baby potatoes halved
- 1 cup baby carrots
- 3 tablespoons olive oil
- 1 tablespoon German mustard
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 large red onion cut into wedges
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 4 bratwurst sausage uncooked
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley chopped
- Extra mustard for serving
Instructions
- Preheat the oven to 425°F and line a rimmed sheet pan with parchment for easy cleanup. Leave the parchment off if you want the vegetables to crisp more.
- Mix the olive oil, mustard, garlic powder, onion powder, salt, and pepper in a small bowl until combined.
- Coat the potatoes and carrots with the mustard mixture and spread them evenly on the sheet pan. Roast for 15 minutes to get them started.
- Add the onion wedges, bell peppers, and bratwursts to the sheet pan. Sprinkle with the smoked paprika and toss lightly.
- Roast for another 20–25 minutes, flipping the bratwursts halfway through, until the sausages are browned and cooked through to 165°F in the center.
- Sprinkle with the fresh parsley and serve right away with extra mustard at the table.
Notes
Chef Jenn’s Tips
- Cut the potatoes to the same size so they roast evenly.
- Flip the sausages halfway through cooking so they brown all over.
- Chicken sausages or kielbasa can stand in for the bratwursts if that is what you have on hand.