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Sheet Pan Beer Brats and Vegetables: An Oktoberfest Dinner
This Oktoberfest inspired meal has the flavors of fall and is an easy, no-fuss meal that can feed a crowd.
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Ingredients
- 8-10 Bratwurst sausages
- 1 bottle of lager
- 4 garlic cloves roughly chopped
Sauce
- 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
Vegetables
- 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
Instructions
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Preheat over to 425 degrees.
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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.
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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.
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Combine all the ingredients for the sauce and stir until the brown sugar has completely dissolved.
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In a large bowl, combine the vegetables and the mustard sauce. Toss until the vegetables are well coated.
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Transfer the vegetables to a large baking sheet. Keep the vegetables in one layer. (You may need more than one sheet pan)
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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.
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Cook for 50-60 minutes, tossing the vegetables and turning the brats about halfway through.
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In the last 5-10 minutes of cooking, sprinkle the bread over the top and allow to toast.
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Serve immediately.
Recipe Notes
Try adding butternut squash or sweet potato cubes too.
This recipe will feed a crowd. Halve it for a smaller family dinner.