Oktoberfest Sheet Pan Brats with Roasted Vegetables

Oktoberfest Sheet Pan Brats with Roasted Vegetables recipe offers great fall flavors, easy prep, and super-easy clean up. Who’s interested in a low-fuss, fall-inspired meal like this? I know I am! Time to break out the soup recipes and sweaters, comfort food and celebratory meals. And, it’s time for Oktoberfest! Okay, so maybe Oktoberfest in the U.S. isn’t quite the same as it is in Germany and other places, but it’s a fun time to enjoy the flavors of the season! Sheet pan meals are so convenient, and Oktoberfest Sheet Pan Brats with Roasted Vegetables is a delicious dish that keeps with the season! Roasting pretty much any vegetable adds sweetness and fabulous flavor to them. If you like big flavor and low fuss, roast some veggies and incorporate them into your dinner. It’s a hearty meal and so easy to make. Oktoberfest Sheet Pan Brats with Roasted Vegetables includes potatoes, carrots, Brussels spouts, onion, and apples, too.

Ingredients:
4 Bratwurst sausages
1 (12oz) bottle dark lager beer
2 garlic cloves, crushed
1 white onion, cut into large pieces
2½ cups Brussels sprouts, cut in half (outer leaves removed, as needed, and stem trimmed)
1/2 pound small white potatoes (Dutch Yellow), washed and quartered
1½ cups carrots, cut into rounds (if using baby carrots, cut them in half, horizontally)
2 apples, cut into quarters
¼ cup apple cider vinegar
3 tablespoons mustard
2 tablespoons brown sugar
½ teaspoon caraway seeds
Salt and black pepper to season

Instructions:
Pierce the sausages with a sharp knife. Add the beer to a saucepan over medium-high heat and add the sausages and garlic. You may need to add some water to the pan (just enough to cover the sausages). Bring to a boil, and reduce the heat to medium-low for about 5 minutes. Drain and set aside. Line a baking sheet with foil and set aside. Preheat the oven to 425 degrees F. In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves. Add the vegetables and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, and toss to coat. Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper. Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender. Remove and serve warm.

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