Sheet Pan Dinner with Bratwurst and Roasted Vegetables
A simple and hearty sheet pan dinner featuring juicy bratwurst sausages roasted alongside a colorful medley of seasoned vegetables. Perfect for an easy weeknight meal with minimal cleanup.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 1x
Ingredients
4 bratwurst sausages
2 medium red bell peppers, cut into 1-inch pieces
2 medium yellow bell peppers, cut into 1-inch pieces
1 large red onion, cut into 1-inch wedges
2 medium zucchinis, sliced into 1/2-inch thick rounds
1 pound baby potatoes, halved
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon dried Italian seasoning
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
Instructions
Preheat the oven to 425°F (220°C).
Line a large sheet pan with parchment paper or lightly grease it with olive oil.
In a large bowl, combine the red bell peppers, yellow bell peppers, red onion, zucchini, and baby potatoes.
Add 2 tablespoons of olive oil, garlic powder, dried Italian seasoning, smoked paprika, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on one side of the prepared sheet pan.
Place the bratwurst sausages on the other side of the sheet pan.
Drizzle the remaining 1 tablespoon of olive oil over the bratwurst and lightly season with salt and black pepper.
Roast in the preheated oven for 30 to 35 minutes, turning the bratwurst and stirring the vegetables halfway through cooking, until the sausages are cooked through and the vegetables are tender and caramelized.
Remove from the oven and let rest for 5 minutes before serving.