Brats & Spuds Sheet Pan Dinner

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Sheet Pan dinners are an amazing way to cut down on dishes and make a great food. When you can put everything on the pan at once and pop it in the oven while you do other things around the house, it’s a win-win on a weeknight. This week I made Brats & Spuds Sheet Pan Dinner – and it turned out so so good.

Brats & Spuds Sheet Pan Dinner

If you can’t find fingerling potatoes – you can totally just use baby potatoes of any kind (red, golden, etc.). I like to use the multicolored fingerling potatoes because it’s just more fun. You can also change up the veggies – I love the combo of onions and peppers but you could add other things as well. I included mushrooms (mostly because I had some on hand and wanted to use them). You could add broccoli, zucchini, or squash too.

Brats & Spuds Sheet Pan Dinner

Sometimes when I make a dish, I decide at some point to tweak it or change it in some way. When I pulled the sheet pan out of the oven, I immediately thought – this needs a sauce of some sort. And the hubby immediately say it needs BEER CHEESE! So I decided to make a quick beer cheese sauce to go on top of the brats & spuds. I have added that recipe below.

Now Let’s Get Cookin’!


Brats & Spuds Sheet Pan Dinner

Oven Baked brats and potatoes with some yummy veggies too!
Course Main Course
Cuisine American
Keyword brats, potatoes, sheet pan dinner
Prep Time 10 minutes
Cook Time 30 minutes
Marinade Time 30 minutes
Servings 6


  • 12 Brats
  • 1 12 oz can Lager
  • 3 Garlic Cloves minced
  • 2 lbs Fingerling Potatoes
  • 1 Red Onion sliced
  • 1 Red Bell Pepper sliced
  • 1 Green Bell Pepper sliced
  • 5 Baby Bella Mushrooms sliced
  • 2 tbsp Avocado Oil
  • 1 tsp Salt
  • 1 tsp Coarse Black Pepper
  • 1 tsp Parsley
  • 1 tsp Garlic Powder


  • Prepare all of the ingredients. Preheat oven to 425deg.
  • Add brats, garlic cloves and beer to bowl and let marinade for 30 minutes.
  • In a bowl, combine potatoes, half of oil, and seasonings. Toss to coat. Pour contents into a mostly single layer on a large baking sheet. Place in oven for 30 minutes (while brats are marinating).
  • In the same bowl, add remaining oil, onions, bell peppers and mushrooms. Toss to coat. After 30 minutes of baking, remove potatoes from oven and cover with veggie mixture.
  • Remove brats from beer, and add, evenly spaced, on top of potato & pepper mixture. Place in oven and cook for and additional 30 minutes.

Beer Cheese Sauce

A quick and tasty cheese sauce that can be used in so many ways
Course Sauce
Cuisine American
Keyword beer cheese sauce, cheese, cheese sauce
Prep Time 5 minutes
Cook Time 15 minutes
Servings 6


  • 4 tbsp Butter
  • 1 tsp Garlic Powder
  • 4 tbsp Flour
  • 12 oz Lager
  • 1 cup Heavy Cream
  • 2 cups Cheddar cheese shredded


  • Prepare all of the ingredients.
  • In a sauce pan over medium heat, add butter and garlic powder. Once melted add flour and whisk together. Let cook for 2-3 minutes.
  • Pour lager into pan while whisking. Cook for 3 minutes more (all foam should be gone). Whisk in heavy cream and cook another 3 minutes.
  • Add cheese, a handful at a time, until fully incorporated.

Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:


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6 thoughts on “Brats & Spuds Sheet Pan Dinner

  1. Donna Reidland – I'm a wife, mother, grandmother, writer, and Biblical counselor. I love sharing God's truth, hopefully in ways that will help you in your walk with God. I'm certified through the Association of Certified Biblical Counselors, but mostly I'm just a sister in Christ. To read more about me visit my "about me" page. My story may surprise you.
    Donna Reidland says:

    I love roasted vegetable. I never thought about adding brats to the pan. Thanks for sharing!

  2. Emma, West Sussex – London. – Host: self catering accommodation & very small scale camping for guests, welcoming visitors to West Sussex. Smallholder - promoting wildlife friendly practice, fruit and vegetables, using time tested, organic methods. Dyslexia specialist, SpLD Teacher, former head teacher, trained chef. Passionate about nature, sustainability and Soay sheep. As well as learning... always.
    Emma, West Sussex says:

    This looks so delicious, and perfect for Autumn… I can smell it from here – definitely one I will recreate!

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