Sheet Pan Oktoberfest Brats and Veggies
My Sheet Pan Oktoberfest Brats and Veggies gives you all of the great fall flavors with an easy to make, quick to cook, and super-easy clean up meal.
When it comes to mealtime, who isn’t interested in any recipe that is easy to make and easy to clean up? Literally I think this is true for all of us, right? I’m not sure how a sheet pan meal could get any better. It’s basically popped into the oven, tossed a little, and served. Clean up involves tossing out the foil and a quick wash of the pan. Talk about Awesome!
Y’all, time is a precious resource. Whether you have a large family with four of five children, or a smaller family like ours with just a teenage daughter and animals, time flies by and we always wish there was more of it.
Seriously, there are days that I am like there’s no way I am getting a hot meal on the table at a reasonable time; so cereal it is! This making dinner every night is hard y’all. I’m sure all of you can relate….please tell me you can relate? Add to making something the whole family will like? The struggle is real.
For the most part, I believe that I do okay. Especially when I remind myself that I managed it while working two full time jobs; and maintaining Miss Emma’s school, cheer and social schedules; and maintaining my home without outside help. Yeah, I am freaking awesome! Pish! I really shouldn’t be so hard on myself.
Needless to say, that’s why sheet pan dinners have become so popular. Families everywhere would like to come home from work and not have to spend a ton of time in the kitchen to prepare a healthy and hearty dinner. Y’all want fast, easy, cheap, and delicious. Duh?!?! Who doesn’t want this?
This recipe is my gift to y’all – no mess, no fuss, tons of flavor, and very little time. Yes, I cannot stress enough how delicious this dish tastes. Go on now, get cooking!
Boil the sausages.
Toss veggies in seasonings.
Bake in a sheet pan. I use my USA Pan Bakeware Extra Large Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel.
- 6 Bratwurst sausages
- 1 (12 oz) bottle of dark beer
- 2 Tbsp Minced garlic
- 1 large white onion
- 3 1/2 cups brussel sprouts, trimmed and halved
- 1 lb small potatoes, washed and halfed
- 2 cups carrots sliced into rounds
- 2 apples cut into eighths
- 1/2 cup apple cider
- 5 Tbsp mustard
- 4 Tbsp brown sugar
- 1 tsp salt
- 1 tsp pepper
- 1 small jar of sauerkraut
- Pierce the sausages with a fork; 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, salt, pepper and brown sugar; mix to combine and stir until the brown sugar dissolves.
- Add the vegetables to a large bowl. Pour the mustard mixture over the vegetables and toss to coat.
- Transfer the vegetables to the baking sheet; top with the brats.
- Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender.
- In a small saucepan heat the sauerkraut.
- Remove sheet pan from oven and serve warm topped with a little sauerkraut (if you like).