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Easy Oktoberfest Sheet Pan Sausage and Peppers

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This easy sheet pan recipe brings the magic of a German beer hall to your kitchen in under 30 minutes. Juicy sausages, caramelized peppers and onions, and a simple blend of spices come together for a quick, crowd-pleasing weeknight dinner.

Ingredients

Scale
  • 4–6 sausages (bratwurst, Italian sausage, or kielbasa)
  • 3 bell peppers (mix of red, yellow, and green), sliced into strips
  • 1 large yellow onion, sliced into half-moons
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced (or 1 teaspoon garlic powder)
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1 tablespoon brown sugar
  • Optional: Fresh parsley, chopped for garnish

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper or aluminum foil for easy cleanup.
  2. Slice the bell peppers into strips about 1/2-inch wide. Slice the onion into half-moons, also about 1/2-inch thick. Mince the garlic if using fresh.
  3. In a large bowl, combine the sliced peppers, onions, minced garlic, olive oil, smoked paprika, oregano, salt, pepper, and brown sugar if using. Toss until every piece is coated.
  4. Spread the vegetable mixture in an even layer on the prepared sheet pan. Nestle the sausages into the vegetables, leaving them exposed for browning.
  5. Roast for 25-30 minutes. Halfway through (around 12-15 minutes), stir the vegetables and flip the sausages for even browning.
  6. Check for doneness: raw sausages should reach an internal temperature of 160°F (71°C); pre-cooked sausages just need to be heated through. Peppers should be tender but still hold their shape.
  7. Let the pan rest for 2-3 minutes before serving. Sprinkle with fresh parsley if desired.

Notes

For best results, don’t overcrowd the pan—use two pans if needed. Cut vegetables uniformly for even cooking. Flipping halfway through ensures even browning. The optional brown sugar helps caramelize the peppers. Let the pan rest a few minutes before serving for juicier sausages. Leftovers keep in the fridge for up to 4 days and reheat well in a skillet.

Nutrition

Keywords: Oktoberfest, sheet pan, sausage, peppers, onions, bratwurst, easy weeknight dinner, one-pan meal

Find it online: https://bitesienna.com/easy-oktoberfest-sheet-pan-sausage-and-peppers/