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
- 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)
- 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.
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Scroll down for the step by step photos!
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.
Bell peppers were on sale and I immediately thought I would make this again. Costco had brats at a decent price, too (package of 14!). So I tripled the dressing and used 8 peppers and a ginormous red onion. I used two rimmed sheets and rotated them up/down and back/front when I stirred and flipped the brats. I cooked them 50 minutes, (20, 20, and 10 minutes).
I know freezing is not recommended. However, I’ve cooked with the bags of frozen peppers. They will have a mooshy texture, and they will taste fine. And, in a bun, it’s not going to matter much.
I’m from Wisconsin where brats are a summertime tradition and I’ve honestly never had a brat that wasn’t grilled before making this, but this was DELICIOUS! And so so easy. Definitely becoming a staple for wintertime when we can’t break out the grill.
Delicious… what I loved most about this recipe. My daughter is not into pepper or a buns. Simple enough, hers came out early. Served this with corn and tater tots. Made me the hero for the night!
I found myself with leftover hot dog buns and bratwurst that was mistakenly picked up instead of Italian sausage. This recipe has been in the queue so I figured it was about time. What a shame I waited so long. I made it exactly as written and was blown away. My toddler who typically doesn’t eat meat ate an entire bratwurst link. Adding this to the rotation and will try some of the suggestions in the comments! Thanks for a wonderful recipe!!
I’ve used this recipe many times and passed it on to friends. It’s easily doubled and is great for entertaining. Very easy to prepare, delicious and inexpensive—I LOVE this great recipe!
Never roasted brats before… This recipe was spot on! Brats, were juicy 😋. Spice level was perfect 😋
What could I use instead of red wine vinegar? ACV or balsamic maybe ?
Apple cyder vinegar would be a great sub!
The vinaigrette is SO GOOD. This recipe really takes a simple bratwurst to the next level!
This recipe is absolutely delicious and a go to for our family now!! It is very easy and the kids love it as much as the adults. Do you think the brats and onions and peppers could be mixed with the vinaigrette and kept in the fridge overnight before baking?