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Recipes

Sheet Pan Bratwurst with Roasted Vegetables

Sheet Pan Bratwurst with Roasted Vegetables

Sheet Pan Bratwurst with Roasted Vegetables

Region: Midwest US (Wisconsin/German-American) Cuisine Type: German-American Meal Type: Main Course Total Time: 30 minutes Active Time: 10 minutes Serves: 4

Story

This streamlined sheet pan dinner captures the heart of Wisconsin's German heritage in a modern, weeknight-friendly format. Inspired by the traditional bratwurst plates served at Milwaukee's beer gardens and county fairs, this recipe delivers all the satisfaction of a classic Midwest meal with minimal cleanup. Everything roasts together on one pan, making it perfect for busy weeknights when you want something hearty, flavorful, and comforting.

Ingredients

Main Components

  • 4-5 bratwurst sausages (about 1.5 lbs)
    • Authentic option: Fresh bratwurst from a German butcher or Johnsonville
    • Grocery store option: Pre-cooked bratwurst (reduce cooking time by 5 minutes)
  • 1.5 lbs baby potatoes or fingerling potatoes, halved
  • 1 large red onion, cut into 1-inch wedges
  • 2 bell peppers (mix of colors), cut into 1-inch strips
  • 2 cups green cabbage, cut into wedges
  • 3 tablespoons olive oil
  • 1 teaspoon caraway seeds (optional, but traditional)
  • Salt and freshly ground black pepper

For Serving

  • 2-3 tablespoons whole grain mustard
  • 2 tablespoons Dijon mustard
  • 1 tablespoon spicy brown mustard
  • Fresh parsley, chopped (optional)
  • Hearty German or pretzel rolls (optional)

Instructions

Prep (10 minutes)

  1. Preheat oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or aluminum foil for easy cleanup.

  2. Prepare vegetables: Halve the potatoes (or quarter if large), cut onion into wedges, slice peppers into strips, and cut cabbage into 4-6 wedges.

  3. Season vegetables: In a large bowl, toss potatoes, onions, peppers, and cabbage with olive oil, caraway seeds (if using), salt, and pepper until well coated.

Cook (20 minutes)

  1. Arrange on sheet pan: Spread vegetables in a single layer on the prepared baking sheet. Pierce bratwurst with a fork 3-4 times and nestle them among the vegetables.

  2. Roast: Place in preheated oven and roast for 20-25 minutes, turning bratwurst halfway through at the 12-minute mark. Vegetables should be golden and tender, and bratwurst should reach an internal temperature of 160°F (71°C).

    • Note: If using pre-cooked bratwurst, add them to the pan at the 10-minute mark.

  3. Rest briefly: Remove from oven and let rest for 2-3 minu