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.
See how we calculate recipe costs here.
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.