This simple weeknight sheet pan dinner with bratwurst and roasted veggies is simple, nutritious, and perfect for busy weeknights! Sheet pan dinners are a life saver in our house and something that is regularly on rotation. Not only are they a) fast to cook and b) fast to clean, they are c) a great way to use up odds and ends veggies in your fridge.

roasted bratwurst and veggies on weeknight sheet pan dinner

All you need for a great sheet pan dinner is some sort of meat and some sort of vegetable. Take this sheet pan dinner for example. My original plan for the brats was to grill them and serve them with sauerkraut and mustard on sourdough buns – yum. Unfortunately, I neglected to feed my sourdough starter the night before though so no buns for us. Come dinner time I rounded up all the random veggies in my fridge, sliced them up along with the brats, and bam! We had dinner on the table in less than forty five minutes.

Why You’ll Love This Recipe

No planning needed – One reason I love and regularly use sheet pan dinners is because you can use whatever meat and veggies you have on hand. Substitute for whatever you have!

A quick recipe – you can have this one the dinner, prep time included, in under 45 minutes

Cheap meal – oftentimes bratwurst is a less expensive sausage at the grocery store

Ingredients

Bratwurst – 1 pound will do it! You can slice it to make serving even easier or leave whole. I love getting my brats from a local farmer.
Sweet potatoes – 2 large or 3 small, no need to peel! Just give them a good scrub.
Red onion – 1 nice large red onion is what you need. You’ll want to cut these thicker to roast more evenly with the vegetables
Avocado Oil – Around 2 – 4 tablespoons to coat everything on the pan. I recommend using avocado oil instead of olive oil. Avocado oil has a higher smoke rate which is great for when you’re roasting something.
Peppers – I like using a pack of 3 multicolor peppers just because the color variation is more fun
Broccoli – I always keep a bag of frozen chopped broccoli in my freezer. If you use fresh use one head sliced evenly.
Spices + Seasoning – 1 tablespoon of Italian seasoning, 1 teaspoon of fine sea salt, 1 teaspoon of garlic powder, and 1/4 teaspoon of black pepper will make it taste delicious.

How to Make this Weeknight Sheet Pan Dinner with Bratwurst and Roasted veggies

Preheat the oven to 400 degrees and chop the veggies and bratwurst

Add the veggies and brats to the sheet pan, add oil, seasoning, and then mix until evenly coated

Bake for 20 minutes, give a good stir, then bake another 10-15 minutes

How to store this weeknight sheet pan dinner

This meal is best when eaten warm but if you have leftover then absolutely store them in the fridge for up to five days! You can warm through in a preheated 350 degree oven or pop in the microwave. We love adding the leftovers to an egg scramble the next day.

Tips

Substitute any veggie you have on hand – Regular potatoes instead of sweet potatoes, cauliflower instead of broccoli, etc.
Swap the protein – chicken thighs or any other sausage you have would make great substitutes
Serve over rice – if you want to bulk up the meal or make it stretch I recommend serving the brats and veggies over your favorite type of rice
Add a sauce – my husband puts barbeque sauce over this but I think a honey mustard would be even better. This recipe is my go to

Recipe FAQs

Definitely! I think people look down at sausage because it’s a higher fat meat but it’s still a great source of protein and animal fat is good for you.

Yes but I recommend using avocado oil or lard or tallow for the higher smoke point in the oven.

Sure! The flavor profile might be slightly different though.