There’s nothing easier than a hearty sheet pan dinner, and this Sheet Pan Bratwurst & Potatoes is comfort food made simple. Juicy bratwursts roast alongside golden potatoes, sweet bell peppers, and tender carrots, all tossed in a zesty mustard glaze. Everything cooks in one pan, so cleanup is a breeze, and the flavors couldn’t be better.
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The veggies soak up the mustardy olive oil seasoning, the sausages get beautifully browned, and the kitchen smells amazing while it all bakes in the oven. Plus, cleanup is a breeze with just one pan!
It’s the perfect dish for an Oktoberfest-inspired dinner at home, but it’s simple enough to make any night of the week. Serve it family-style straight from the pan with a little extra mustard on the side, and you’ve got a meal that’s rustic, satisfying, and sure to please.
Ingredients
- Baby potatoes – You can use any kind, white, red, or yellow. Quarter them if they’re a bit larger, but keep them all about the same size for even cooking.
- Baby carrots – Or peel and cut 2 larger carrots into chunks.
- Olive oil – Or any cooking oil.
- German mustard – You can use Dijon if you’d rather.
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Large red onion – Cut into wedges. You can totally skip the onion, but it roasts up so nicely and sweetly.
- Red bell pepper – You can use any color pepper.
- Yellow bell pepper
- Uncooked bratwurst sausages – The key is to use uncooked sausage or the whole dish could overcook.
- Smoked paprika
- Fresh parsley – An optional garnish but a fresh pop of herb flavor really goes well in this recipe.
- Extra mustard – For serving.
How To Make Sheet Pan Bratwurst & Potatoes
Start by preheating your oven to 425°F. I like to line a heavy-duty rimmed sheet pan with parchment for easy cleanup, but you can roast directly on the pan if you prefer those extra crispy edges.
In a small stainless steel mixing bowl, whisk together the olive oil, German mustard, garlic powder, onion powder, salt, and pepper. I love using this type of bowl because it’s lightweight, durable, and doesn’t stain or hold onto odors, making it perfect for mustard-based marinades.
Toss the potatoes and carrots in the mustard mixture until well coated, then spread them evenly on the sheet pan. Roast for about 15 minutes to give them a head start.
Add the onion wedges, bell peppers, and bratwursts to the pan. Sprinkle everything with smoked paprika, then toss gently. I like using silicone-tipped tongs here because they grip well without tearing the veggies or puncturing the sausages. Return to the oven and roast for another 20–25 minutes.
Flip the bratwursts halfway through cooking to ensure even browning. A digital oven thermometer is great for checking that the sausages are cooked through (165°F inside) without guessing.
When the sausages are browned and the potatoes are tender, remove the pan from the oven. Garnish with chopped parsley and serve hot with extra mustard on the side.
Chef Jenn’s Tips
- Cut the potatoes into about the same size so they roast evenly.
- Flip the sausages halfway for even browning and juicy centers.
- Swap the bratwurst for chicken sausages or kielbasa if that’s what you have on hand.
Recommended
Serving Suggestions
This dish is hearty on its own, but it pairs wonderfully with a crisp green salad, a loaf of crusty bread, or even a tangy side of sauerkraut. If you’re serving it for game day, cut the sausages into smaller chunks after roasting and set everything out as a sheet pan appetizer with toothpicks.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for 10–12 minutes to bring back the crispy texture, or quickly warm in a skillet.
Chef Jenn’s Sheet Pan Brats & Potatoes
Add Preferred SourceIngredients
- 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 yellow bell pepper sliced
- 4–5 uncooked bratwurst sausages
- 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 paper for easy cleanup. Don’t use parchment if you want crispy bits.
- Whisk the olive oil, mustard, garlic powder, onion powder, salt, and pepper in a small bowl.
- Toss the potatoes and carrots in the oil mixture. Spread the veggies on a sheet pan and roast in the preheated oven for 15 minutes.
- Add the onion wedges, peppers, and bratwursts to the potatoes and carrots. Sprinkle with smoked paprika and toss gently.
- Roast 20–25 minutes more, flipping bratwursts halfway, until sausages are browned and cooked to 165°F.
- Garnish with parsley and serve hot with extra mustard.
Notes
Chef Jenn’s Tips
- Cut the potatoes into about the same size so they roast evenly.
- Flip the sausages halfway for even browning and juicy centers.
- Swap the bratwurst for chicken sausages or kielbasa if that’s what you have on hand.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.