Description
Celebrate Oktoberfest with this easy and flavorful sheet pan recipe featuring juicy bratwurst sausages roasted alongside a medley of colorful vegetables. Perfect for a hassle-free dinner with classic German-inspired flavors.
Ingredients
4 bratwurst sausages
2 medium red bell peppers, cut into 1-inch pieces
2 medium yellow bell peppers, cut into 1-inch pieces
1 large red onion, cut into wedges
3 medium carrots, peeled and cut into 1/2-inch slices
2 medium zucchinis, cut into 1/2-inch thick half-moons
3 tablespoons olive oil
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon smoked paprika
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Dijon mustard
1 tablespoon honey
Instructions
Preheat the oven to 425°F (220°C). Line a large sheet pan with parchment paper or lightly grease it.
In a large bowl, combine the red bell peppers, yellow bell peppers, red onion, carrots, and zucchinis.
Add 2 tablespoons of olive oil, dried thyme, dried rosemary, smoked paprika, garlic powder, salt, and black pepper to the vegetables. Toss well to coat evenly.
Spread the seasoned vegetables in a single layer on the prepared sheet pan.
Place the bratwurst sausages on top of the vegetables, spacing them evenly.
Drizzle the remaining 1 tablespoon of olive oil over the bratwursts.
Roast in the preheated oven for 25 to 30 minutes, turning the bratwursts and stirring the vegetables halfway through cooking, until the sausages are cooked through and the vegetables are tender and caramelized.
While the sheet pan is roasting, in a small bowl, whisk together the Dijon mustard and honey until smooth.
Remove the sheet pan from the oven. Serve the bratwursts with the roasted vegetables and drizzle the honey mustard sauce over the sausages or serve it on the side for dipping.
- Prep Time: 15 minutes
- Cook Time: 30 minutes