Bratwurst with Peppers and Onions

Well if it isn't another Sheet Pan Dinner!  The peppers were fought over, all leftovers were eaten without complaints, and it was easy to make. Win. Win. Win.

Bratwurst with Peppers and Onions

Serves 5
Adapted from Southern Living

Toss:

• 2 large red bell pepper, cut into strips
• 1 large yellow, cut into strips
• 2 large sweet onions, cut into strips
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• 1/4  ground pepper

Bake:

• 5 bratwurst sausage (about 1 1/2 pound)

Serve:

• 5 hoagie rolls, omit for low-carb obvi

Preheat the oven to 375 degrees F. Toss first 6 ingredients in a large bowl.  Spred mixture in an even layer on a foil lined baking sheet.

Make several small pokes in the sausage with a toothpick. Place sausage 3 to 4 inches apart on onion and pepper mixture.

Bake at 375 degrees F for 40 minutes then increase the temperature to broil.  Broil for 8 minutes, flipping the sausages half way through.

Serve the sausages in a hoagie roll with the pepper mixture on top.