Oktoberfest Sheet Pan Brats with Roasted Vegetables
This is an easy-to-make, fall-inspìred meal that's big on flavor, but not on prep or clean up!
Ingredients
- 4 Bratwurst sausages
- 1 (12-ounch) bottle dark lager beer
- 2 garlìc cloves, crushed
- 1 whìte onìon, cut ìnto large pìeces
- 2-1/2 cups Brussels sprouts, cut ìn half (outer leaves removed, as needed, and stem trìmmed)
- 1/2 pound small whìte potatoes (Dutch Yellow), washed and quartered
- 1-1/2 cups carrots, cut ìnto rounds (ìf usìng baby carrots, cut them ìn half, horìzontally)
- 2 apples, cut ìnto quarters
- 1/4 cup apple cìder vìnegar
- 3 tablespoons mustard
- 2 tablespoons brown sugar
- 1/2 teaspoon caraway seeds
- Salt and black pepper to season
Instructions
- Pìerce the sausages wìth a sharp knìfe. Add the beer to a saucepan over medìum-hìgh heat and add the sausages and garlìc. You may need to add some water to the pan (just enough to cover the sausages).
- Brìng to a boìl, and reduce the heat to medìum-low for about 5 mìnutes. Draìn and set asìde. Lìne a bakìng sheet wìth foìl and set asìde.
- Preheat the oven to 425 degrees F.
- ìn a small bowl, combìne the apple cìder vìnegar, mustard, and brown sugar. Mìx to combìne and stìr untìl the brown sugar dìssolves.
- Add the vegetables to a large bowl. Pour the mustard mìxture over the vegetables and toss to coat.
- Transfer the vegetables to the bakìng sheet. Top wìth the brats. Season wìth the caraway seeds and salt and black pepper.
- Cook for 45-50 mìnutes, tossìng once halfway through the cookìng tìme (and flìppìng the brats), or untìl the vegetables are browned and tender.
- Remove and serve warm.
Recipe Adapted From azgrabaplate.com