American
Bratwurst with Peppers and Onions
A sheet-pan bratwurst supper with sweet onions, red and yellow bell peppers, and browned sausages tucked into toasted hoagie rolls. The vegetables roast first under the sausages, then a short broil gives the links glossy browned spots without moving dinner to the grill.
High ProteinHigh VeggiesOne PanComfort Food
At a Glance
- Time
- 60 mins
- Serves
- 6
- Cost
- Medium
- Cuisine
- American
- Dietary fit
- Gluten-Free, Dairy-Free
Instructions
- Heat the oven to 375F. Toss the red bell peppers, yellow bell pepper, onions, olive oil, kosher salt, and black pepper in a large bowl until the vegetables are glossy and evenly seasoned.
- Coat a heavy-duty foil-lined sheet pan with vegetable cooking spray. Spread the pepper and onion mixture in an even layer so the vegetables can roast instead of steam.
- Pierce each bratwurst 6 times with a wooden pick. Set the sausages 3 to 4 inches apart on top of the pepper mixture, leaving room for heat to move around each link.
- Bake for 40 minutes, until the vegetables are soft and the sausages are cooked through. Increase the oven temperature to broil and broil 6 to 8 minutes more, turning the sausages halfway through, until browned in spots.
- Place one bratwurst in each toasted hoagie roll and spoon the roasted pepper and onion mixture over the top. Wrap leftovers in foil and reheat in a 350F oven for about 15 minutes.
Adaptations
Plan Ahead- Gluten-Free: Plan Ahead Possible, but it requires multiple substitutions or separate preparation; see the note below.
- Dairy-Free: Works As Written Works as written; verify packaged ingredients as noted below.
- Vegetarian: Not Vegetarian Not adaptable; this recipe is built around meat, poultry, or seafood.
How to adapt: Hard split: the original uses hoagie rolls and bratwurst that may contain gluten. Use certified GF brats and GF rolls for a gluten-free version; the pepper mixture is naturally dairy-free.