Go Back
+ servings
Sheet Pan Beer Brats and Vegetables : An Oktoberfest Dinner

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.
Course Dinner
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Author Jen Seislove


  • 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


  1. Preheat over to 425 degrees.
  2. 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.
  3. 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.
  4. Combine all the ingredients for the sauce and stir until the brown sugar has completely dissolved.

  5. In a large bowl, combine the vegetables and the mustard sauce. Toss until the vegetables are well coated.
  6. Transfer the vegetables to a large baking sheet. Keep the vegetables in one layer. (You may need more than one sheet pan)
  7. 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.
  8. Cook for 50-60 minutes, tossing the vegetables and turning the brats about halfway through.
  9. In the last 5-10 minutes of cooking, sprinkle the bread over the top and allow to toast.
  10. 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.