This Oktoberfest inspired meal has the flavors of fall and is an easy, no-fuss dinner that can feed a crowd. I love this time of year! All things fall make me giddy!
For me, it all starts with the seasonal decor…I have a tendency to overbuy mums and pumpkins and ghords to make my outdoor space festive (just ask my husband). We even host an annual Fall Bash get-together with friends and neighbors just to celebrate this spectacular time of year outdoors.
Then there’s the food! It is the start of comfort food season where warm savory dishes and steaming hot soups are perfect for the cool crisp air.
Fall also means though, that our hectic back to school schedules are revving up and our after school time is spent at soccer, cross country, and dance practices. Meals need to be easy and that is why sheet pan dinners are here to save the day!
What is better than tossing a bunch of ingredients on a baking sheet and roasting a complete meal? Not much!
I’m feeling inspired by my friend’s recent Oktoberfest celebration and the centerpieces I created, so I’m roasting up some of my favorite vegetables with some hearty bratwurst sausage. Vegetables, when roasted, deliver their sweetness and flavor even more. I could cook all my veggies this way for the ease alone, but the taste is where it’s at! It is big flavor with little fuss.Oktoberfest wouldn’t be right without some rich brews! I am getting these brats started by cooking them in a hot lager bath. The beer flavor gets infused into the meat and keeps them from drying out when I finish the cooking in the oven.For this sheet pan meal, I am cranking up the Oktoberfest vibe and coating these veggies in a sweet mustard sauce. This sauce would make my mom, Jude, proud because I’m slamming all that vinegar-y flavor with a heaping amount of brown sugar. It’s a fabulous combo of tangy and sweet that allows the vegetables to caramelize even more.I’m also adding some fresh apple slices to this for an unexpected sweet bite. To top this sheet pan dinner off, I’m sprinkling caraway seeds all over it! Caraway seeds are it! I love them! And because I’m letting this sheet pan and my oven do all the work, I’m going to go ahead and add some hearty rye marble bread cubes to the top. They get toasty and give the dinner a crispy, crunchy texture!!
In just an hour, my family can enjoy an easy to make, easy to clean, hearty weeknight dinner that makes this mama want to clang a beer stein and give a toast! Prost!
What is your favorite fall sheet pan dinner?
- 8-10 Bratwurst sausages
- 1 bottle of lager
- 4 garlic cloves roughly chopped
- 1/4 cup apple cider vinegar
- 1/2 cup lager beer
- 3 tbsp whole grain mustard
- 2 tbsp yellow mustard
- 4-5 tbsp brown sugar
- 1 1/2 lbs fingerling potatoes
- 5-6 carrots peeled and cut into 1 inch pieces
- 1 vidalia onion sliced
- 3 cups or two containers brussel sprouts, trimmed and cut in half
- 2 apples sliced
- 1-2 tbsp caraway seeds
- Rye marble bread cut into large cubes
- Preheat over to 425 degrees.
- Pierce the sausages with a sharp knife. Add to a pan with the garlic. Pour the beer over it and bring to a boil over medium-high heat.
- Reduce heat and cook for 5 minutes. If the beer evaporates too soon, add a little water to the pan. Remove from heat and set aside.
Combine all the ingredients for the sauce and stir until the brown sugar has completely dissolved.
- In a large bowl, combine the vegetables and the mustard sauce. Toss until the vegetables are well coated.
- Transfer the vegetables to a large baking sheet. Keep the vegetables in one layer. (You may need more than one sheet pan)
- Place the brats and the garlic on top of the vegetables. Sprinkle about 1 tablespoon (or more if desired) of caraway seeds over the top.
- Cook for 50-60 minutes, tossing the vegetables and turning the brats about halfway through.
- In the last 5-10 minutes of cooking, sprinkle the bread over the top and allow to toast.
- Serve immediately.
Try adding butternut squash or sweet potato cubes too.
This recipe will feed a crowd. Halve it for a smaller family dinner.