Bratwurst is something I only eat once in a blue moon but when I have it, OMG it’s soooo good. When my bratwurst craving came back this time I decided to try a little trick that I discovered with my Roasted Kielbasa and Cabbage Dinner recipe—tossing the vegetables in a vinaigrette instead of just oil and spices. Because I eat my bratwurst with mustard, just like I do my kielbasa, I made the same deliciously tangy stone ground mustard vinaigrette to season my Roasted Bratwurst with Peppers and Onions.
The combination of the tangy vinaigrette and the sweet caramelized peppers and onions made an incredible pairing with the savory bratwurst. This, my friends, is a winner.
How to Serve Roasted Bratwurst with Peppers and Onions
I added more mustard and some cheese as optional toppings in the price break down, but honestly, these puppies are great on their own with just the roasted peppers stuffed into a soft toasted bun. But I’m curious, what do you like to top your bratwurst with? Tell me in the comments below!
How to Store the Leftovers
If you know you’re not going to eat all five brats in one sitting, only stuff fill the buns of the ones you’re going to eat immediately. Package up the remaining roasted bratwurst, peppers, and onions into an air-tight container, and keep refrigerated for up to about 4 days. You can reheat the brats and vegetables in the microwave, stuff into a bun, then enjoy!
What Else Can I Add to My Bratswurst?
I’ve been obsessed with sauerkraut lately, so I like to put a couple spoonfuls of that on top of the peppers and onions, and it’s absolutely divine. Surprisingly, pickled jalapeños are also pretty good on these!
Love Bratwurst? You should also try Bratwurst and Sauerkraut!
Roasted Bratwurst with Peppers and Onions
Servings 5Ingredients
- 2 Tbsp olive oil ($0.26)
- 1 Tbsp red wine vinegar ($0.10)
- 1/2 Tbsp stone ground or whole grain mustard* ($0.03)
- 1/4 tsp garlic powder ($0.02)
- 1/8 tsp salt ($0.01)
- Freshly cracked pepper ($0.05)
- 3 bell peppers (any color) ($2.57)
- 1 onion ($0.28)
- 5 bratwurst links ($3.49)
- 5 buns ($1.56)
- 2 oz. cheddar (optional topping) ($0.50)
- 4 Tbsp mustard (optional topping) ($0.24)
Instructions
- Preheat the oven to 400ºF. In a small bowl stir together the olive oil, red wine vinegar, stone ground mustard, garlic powder, salt, and pepper. Set the vinaigrette aside.
- Slice the bell peppers and onion into 1/4-inch strips and place them on a large baking sheet. Add the bratwurst links to the baking sheet, then drizzle the vinaigrette over top. Toss the peppers, onions, and bratwurst until everything is coated in vinaigrette.
- Place the baking sheet in the oven and roast for 20 minutes, then give everything a good stir. Return the baking sheet to the oven and roast for another 20-25 minutes, or until the bratwurst, peppers, and onions, have browned on the edges.
- Stuff the bratwurst, peppers, and onions into the buns and top with shredded cheddar if desired. Place them back in the oven for about 5 minutes to melt the cheese and toast the buns. Top with more mustard just before serving.
See how we calculate recipe costs here.
Notes
Nutrition
Video
The white dish shown here is a white enamelware roasting pan from Rove and Swig (affiliate link).
How to Make Oven Roasted Bratwurst – Step by Step Photos
Preheat the oven to 400ºF. In a small bowl stir or whisk together 2 Tbsp olive oil, 1 Tbsp red wine vinegar, 1/2 Tbsp stone ground mustard, 1/4 tsp garlic powder, 1/8 tsp salt, and some freshly cracked pepper.
Slice three bell peppers and one onion into 1/4-inch thick strips. I like to use two green bell peppers because they are less expensive, and one of another color for variety. Place the sliced vegetables on a large baking sheet with five bratwurst links, then drizzle the vinaigrette over top. Toss the bratwurst and vegetables until everything is coated in the vinaigrette.
Roast the bratwurst and vegetables for 20 minutes, then give everything a good stir. Bake for a additional 20-25 minutes, or until everything has browned on the edges.
Stuff the bratwurst, peppers, and onions into the buns. Top with a little shredded cheddar, if you like…
Bake for another 5 minutes, or until the cheese is melted and the buns are slightly toasted. Top with mustard just before serving.
Love Bratwurst? Try our Bratwurst and Sauerkraut recipe!
A favorite on our menu. We serve it w/o cheese and bun; instead, we serve it with a side veggie.
Totally fabulous and easy way to make brats and peppers. This is now my go to recipe! We don’t do the cheese or buns. Serve with pierogi or mashed potatoes with a side of beer braised sauerkraut. Everyone loves this. Thanks so much!
Since I sam from Germany…I use the mustard’s we are used too in Germany when making Bratwurst; Düsseldorf (Sweet/Sour) or Bavarian Sweet.
I use Brötchen or Chicago hard roll’s instead of hot dog bun’s to keep it authentic.
Just a note: Brat or Braten in German mean’s Roast or Fry. So when American’s say “I am going to throw some “Brats” on the grill”…it mean’s “I am going to throw “Roast or Fried” on the grill”. The “Wurst” mean’s Sausage and is the Noun.
Can this be made with knockwurst? Our grocery order subbed bratwurst for knockwurst :/
Yes :)
I needed something different than burgers and this was perfect. Even better cause it baked all on one pan. We top ours with spaghetti sauce and cheez-wiz because that’s how I have always had them but they came out great. Thanks!
I love this recipe. I’ve made it several times and it is such a hit in my house.
Tonight I made a variation of this recipe using Italian sausage links and mozzarella and provolone cheese (without the vinaigrette of course!). We topped our buns with some homemade marinara sauce as well and it was delightful!
Thanks for the inspiration, Beth!
I absolutely love sauerkraut, relish, onion, and brown mustard on my brats!!!
Thanks for a tasty, healthier alternative!!!
I commented this morning and gave it 4 stars with 4 1/2 in the comment. It was a little sweet. I used cheddar and pepper brats tonight and accidentally dumped in too much black pepper; I scooped a lot out but was still heavy on the pepper. So good! I only had half a large onion and a little cauliflower this time. I used spicy brown mustard both times. Seemed there was more sauce after cooking tonight.. I will make it again.
Our hoagie buns were way too big for the brats. I sliced the brats on the diagonal into wide slabs and it worked great. Those buns were stuffed and we ate well!
Yum! I wanted to grill brats, but the grill is covered with snow. Tried this tonight and loved it. I made with without cheese making it a dairy, egg free option for a family member I served it with some Trader Joe’s =Stone ground mustard. Thank you .
Our favorite recipe from your website – hands down! And we’ve tried MANY of your recipes. They are all delicious! Thanks for sharing.
That makes us so happy to hear Amy! Thanks for sharing.
Great recipe! Easy weeknight dinner.
What size dish are you using? Everything fits so nicely!
It’s this 9×11″ roasting pan. :)
My new go to recipe. This is so good!!
Thanks Jill! Happy to hear it.
My first time doing this recipe and WOW everyone went yummy yummy yum! !!!
This recipe is quick, simple, easy and delicious!! I love making this on busy weeknights. Thank you, Beth!
I’ve made this twice now and it’s so good. Very easy to make and my husband loves this. I used to pan fry my brats but never again this is the only way from now on. Can’t wait to tr yg the sausage and cabbage recipe next!
This recipe is simple, easy and delicious. My family loved it.
I love easy meals like this. I doubled the vinaigrette and added four potatoes and a couple Anaheim chiles from the garden.. We ate it in bowls, without the buns.
That sounds amazing. We’re totally making it that way!