Chef Jenn's Sheet Pan Brats & Potatoes
Chef Jenn's Sheet Pan Bratwurst & Potatoes is a one-pan wonder that’s hearty, flavorful, and perfect for busy nights. Juicy bratwursts, crispy potatoes, and colorful veggies roast together in a smoky mustard glaze for a meal the whole family will love.
Servings: 4 servings
Calories: 527kcal
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 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
Serving: 1serving | Calories: 527kcal | Carbohydrates: 40g | Protein: 18g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 913mg | Potassium: 1207mg | Fiber: 7g | Sugar: 5g | Vitamin A: 5890IU | Vitamin C: 132mg | Calcium: 59mg | Iron: 3mg