Are you in the mood for a hearty meat-and-potatoes kind of meal during these cold, wintry days? Roasted German brats, potatoes and peppers is that kind of meal. Super easy to make too. Just toss the vegetables with olive oil and add the German brats. Season as desired and roast until everything is browned and crispy. It is a delicious, whole meal in one pan.
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A plate full of beautifully browned sausage and deliciously roasted potatoes and vegetables is sure to satisfy even the heartiest appetites.
Preparing the vegetables and German brats
Begin by washing and cutting the potatoes, peppers and brats. I love to add chopped onion but when I looked in the pantry, I discovered the onion bin empty. Do add them though when you make this dish. Also, if you love sweet potatoes, like I do, you can substitute them for white potatoes or use both.
Place the veggies into a heavy duty baking pan; pour on olive oil and toss to coat. Season with salt, pepper and any other herbs you like.
Add the slices of German brats and make sure everything is in one layer so it all browns nicely. Use two pans if you need because browning happens best when the pan is not crowded.
Give a stir once or twice during roasting allowing all sides to get that great browning.
All done and ready to serve. Add additional salt and pepper, if needed, and enjoy!
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Roasted German Brats, Potatoes and Peppers
PRINT RECIPE
SERVES: 4-6
INGREDIENTS
2 lb potato, peeled and cut into 1 1/2-inch chunks
1 large green bell pepper, cored, seeded and cut into 2-inch pieces
1 large red bell pepper, cored, seeded and cut into 2-inch pieces
1 large onion, large dice
2 Tablespoons olive oil
salt, pepper and other seasonings, as desired
1 lb German brats cut into 1 1/2 – 2-inch pieces
DIRECTIONS
Preheat oven to 400 degrees F.
On a large heavy duty sheet pan, add the vegetables; Drizzle with olive oil and season with salt, pepper and any herbs you might desire. Toss well making sure everything is coated well. Toss in the brats.
Spread the vegetables and German brats in a single layer in one or more large shallow roasting pans; do not crowd them or they will not brown.
Roast in preheated oven, stirring once or twice, for 45 – 50 minutes or until potatoes are tender, browned and crispy.
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My husband and I have been working non stop and we hardly have time to cook. On my days off I prepare casseroles and frozen dinners but my days off are coming few and far between right now, so when I get home from work if I have enough energy I try to meal plan for a few days. Ive got a taco pie in the oven tonight that I prepped yesterday. (gotta call it a pie, as my three kids out right refuse to eat anything labelled a casserole lol)
Pulled out a pack of brats from the deep freeze, usually we have sausage and cabbage like a soupy version as that’s what my husband prefers but my kids don’t like it. So I went searching for something new. Had a pack of frozen harvest veggies in a garlic sauce in the freezer (picsweet brand, steamables its red potatoes, carrots and snap peas) I steamed those in the microwave as directed, cooked my brats up as directed. fried up alittle cabbage as hubs loves cabbage. Sliced the brats, mixed them with the veggies with garlic sauce, the cabbage, added in some minced garlic (we love our garlic!) and some salt and pepper, then spread it all out on a sheet pan roasted enough for it to brown alittle.
There was absolutely nothing left! While I did not exactly follow the recipe, I merely used what I had, but your recipe is what made it happen and now I’ve got a easy go to recipe for those crazy nights! Thanks so much!
Hi Lesha,
Haha, I know the word casserole can be a turnoff especially for the younger generation.
Wow, I love your ingenuity for creating a scrumptious meal your whole family loved! Sounds like you can become a recipe creator. Happy to hear my recipe inspired you.
Thank you for taking time from your busy schedule to stop by and leave your comment.
Kindly, Lorraine
This was delicious. And
Everything was cooked perfect.
Hello,
Thank you so much for stopping by and leaving your comment! Happy to hear you enjoyed this recipe 🙂
Kindly, Lorraine
I have all these ingred. minus the potatoes. It is windy/cold here this weekend and this will taste great!
This recipe sounds delicious! =) I need to try it soon!
This is one I have to try. I think I can almost smell it roasting now!
~Adrienne~
Boy, does this look delicious! I love brats and this is the perfect combo. One pan meals are the best!
That does look good and a perfect weeknight dinner
This would be a big hit at my house!
I love one-pan meals and this one looks delicious! Putting this on my menu plan for next week . . .
Thank you!