Skip to main content

Sheet Pan Roasted Bratwurst and Vegetables

The following recipe and photography were provided by local blogger Carolyn Hodges of The Dinner Shift.

I love the ease and convenience of one pan meals, and this sheet pan dinner is no exception!

Fresh seasonal produce, buttery baby potatoes and hearty bratwurst sausage roast together for a delicious, family friendly meal that’s on the table in under an hour (with few dishes to wash later!).

Sheet Pan Bratwurst

The vegetables are seasoned with a red wine vinaigrette, which compliments the unique flavors of fresh bratwurst sausage.

Bratwurst is a style of pork (or veal) sausage that originated in Germany and is typically seasoned with spices like caraway, coriander, ginger or nutmeg.

You’ll want to use fresh, not pre-cooked, bratwurst for this recipe. I recommend using Saddleberk or Lou’s bratwurst sausages, which you can find in Heinen’s Meat Department.

Sheet Pan roasted Bratwurst and Vegetables
Sheet Pan Roasted Bratwurst and Vegetables
Cook time:
45min
Prep time:
15min
Total time:
60min

Servings:
4

Ingredients

  • 1 Tbsp. red wine vinegar
  • 1 tsp. Heinen’s garlic powder
  • 1 tsp. Heinen’s paprika
  • 1 tsp. Dijon mustard
  • ½ tsp. kosher salt
  • 3 Tbsp. olive oil
  • 12 oz. (1/2 bag) Melissa’s peewee medley potatoes, halved
  • 1 red bell pepper, chopped
  • 2 small zucchini, chopped
  • ½ large red onion, chopped
  • 1 package Saddleberk or Lou’s bratwurst sausages, each sliced crosswise into 4 pieces
  • Chopped fresh parsley, optional

Instructions

  1. Preheat oven to 400°F and line a sheet pan with parchment paper.
  2. In a small bowl or jar, stir together the vinegar, garlic powder, paprika, mustard and salt. Whisk in the olive oil and set aside.
  3. Toss the vegetables together on the sheet pan. Drizzle the vinegar mixture over the vegetables and use your hands or tongs to toss well to coat. Arrange the vegetables in a single layer and nestle in the sausages.
  4. Transfer the pan to the oven and roast for 35-45 minutes, or until the potatoes are tender. Remove the pan from oven and stir. Top with parsley and serve.

Sheet Pan Bratwurst

Products from the Recipe

Carolyn Hodges headshot
By Carolyn Hodges
Carolyn is a mom of boys and culinary dietitian in Cleveland, Ohio. The Dinner Shift is dedicated to helping busy moms get dinner on the table after the weekday grind, however that is defined for you and yours.

This site is not optimized for your current browser (Internet Explorer 11).

Please switch to one of the following browsers for a complete viewing experience:

Chrome Logo Chrome Firefox Logo Firefox Edge Logo Edge