Sheet Pan Brats & Potatoes

 

Over the  summer, I bought a package of brats on sale, tossed them in the freezer, and then didn’t get around to them during grilling season, but wanted to use them up.

The best part of this recipe is that it is a full meal all on one pan, minimizing cleanup - perfect for a busy weeknight!

Recipe note:

For this recipe, it’s best to use the raw brats, not smoked or fully cooked.

Sheet Pan Brats & Potatoes

Adapted from Brigeeski

1 pound red potatoes, sliced

1 red bell pepper, sliced

2 carrots, peeled and sliced

1 small onion, sliced

8 ounces button mushrooms

1-2 tablespoons olive oil

Salt & pepper

1 (20 ounce) package of bratwursts

Preheat oven to 400 degrees F.

Place the veggies on a lined tray and drizzle with olive oil.  Lightly toss to coat.  Season with salt and pepper.

Nestle the brats between the veggies.

Bake in the preheated oven for 35-45 minutes or until the brats are cooked through and veggies are soft.