Sheet Pan Bratwurst & Potatoes
One-pan meals are my favorite kind of comfort cooking. Sheet Pan Bratwurst & Potatoes pulls together juicy bratwursts, crispy potatoes, sweet peppers, and tender carrots in a smoky mustard glaze. It’s hearty, simple, and bakes all on one pan, so you get big flavor without the cleanup hassle.
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As it roasts, the sausages turn golden, the vegetables soften and caramelize, and that mustardy glaze seeps into every bite. The kitchen fills with the kind of smell that lets everyone know dinner’s almost ready. And with just one pan to wash at the end, it’s a weeknight win.
This Sheet Pan Bratwurst & Potatoes recipe is Oktoberfest-worthy but easy enough for any night of the week. I like to bring the pan right to the table, family-style, with an extra spoonful of mustard on the side. It’s rustic, filling, and guaranteed to please.
Ingredients
- Baby potatoes – Any kind will do: white, red, or yellow. If they’re large, quarter them so they cook evenly.
- Baby carrots – Or peel and chunk up a couple of full-sized carrots.
- Olive oil – Any neutral oil works fine here.
- German mustard – Dijon makes a good substitute if that’s what you have.
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Red onion – Optional, but roasting brings out a nice sweetness.
- Red bell pepper – Any color pepper works if that’s what you’ve got.
- Green bell pepper
- Bratwurst sausages – Be sure they’re uncooked so everything roasts together properly.
- Smoked paprika
- Fresh parsley – Optional, but it adds a bright finish.
- Extra mustard – For serving on the side.
How To Make Sheet Pan Bratwurst & Potatoes
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 425°F. I like to cover a heavy-duty rimmed sheet pan with parchment because cleanup is easier, though roasting directly on the pan gives crispier edges.
In a small stainless steel bowl, whisk together the olive oil, mustard, garlic powder, onion powder, salt, and pepper. Stainless bowls are always my pick here because they’re light, durable, and don’t hang on to odors or stains.
Toss the potatoes and carrots in the mustard mixture until coated, then spread them out evenly on the sheet pan. Give them a 15-minute roast before adding the rest.
Next, add the onion wedges, bell peppers, and bratwursts. Sprinkle with smoked paprika and gently toss. I like silicone-tipped tongs for this step since they grip securely without scratching or tearing the veggies or sausages. Roast everything for another 20–25 minutes.
Turn the bratwursts halfway through so they brown evenly. A digital oven thermometer takes the guesswork out, sausages should be at 165°F in the center.
Remove the pan once the sausages are golden and the potatoes tender. Finish with a handful of fresh parsley and bring it to the table hot, with a little mustard on the side for dipping.
Chef Jenn’s Tips
- Keep the potatoes cut to the same size so they roast evenly.
- Flip the sausages halfway so they brown on all sides.
- Try swapping the bratwursts with chicken sausages or kielbasa if that’s what’s in the fridge.
Recommendation
Serving Suggestions
This meal can stand on its own, but I like to round it out with a crisp green salad, warm crusty bread, or even a side of sauerkraut. For game day, cut the brats into bite-sized pieces after roasting and serve the whole tray appetizer-style with toothpicks.
Storage
Leftovers keep well in an airtight container in the fridge for up to 3 days. Reheat on a sheet pan in the oven at 350°F for 10–12 minutes to bring back the crispy texture, or warm quickly in a skillet.
Sheet Pan Bratwurst & Potatoes
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 green bell pepper sliced
- 4 bratwurst sausage uncooked
- 1 teaspoon smoked paprika
- 2 tablespoons fresh parsley chopped
- Extra mustard for serving
Instructions
- Preheat the oven to 425°F and prepare a rimmed sheet pan with parchment for easy cleanup. Leave the parchment off if you want the veggies to crisp more on the edges.
- Mix the olive oil, mustard, garlic powder, onion powder, salt, and pepper in a small bowl until combined.
- Coat the potatoes and carrots with the mustard mixture and spread them out evenly on the sheet pan. Roast for 15 minutes to give them a head start.
- Add the onion wedges, bell peppers, and bratwursts to the sheet pan. Sprinkle with smoked paprika and toss lightly.
- Bake for another 20–25 minutes, flipping the bratwursts halfway through, until the sausages are browned and cooked to 165°F in the center.
- Finish with a sprinkle of parsley and serve right away with extra mustard at the table.
Notes
Chef Jenn’s Tips
- Keep the potatoes cut to the same size so they roast evenly.
- Flip the sausages halfway so they brown on all sides.
- Try swapping the bratwursts with chicken sausages or kielbasa if that’s what’s in the fridge.
