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Oktoberfest Sheet Pan Brats with Roasted Vegetables

September 28, 2016 By Patricia 53 Comments

Who’s interested in a low-fuss, fall-inspired meal? I know I am, and my Oktoberfest Sheet Pan Brats with Roasted Vegetables recipe offers great fall flavors, easy prep, and super-easy clean up.

Oktoberfest Sheet Pan Brats with Roasted Vegetables is a fun and easy-to-make meal!

It’s that time of year: friends toasting and clanging beer steins and all sorts of fall foods on the menu. Oktoberfest! Okay, so maybe Oktoberfest isn’t celebrated as much as one might like, but it’s a fun excuse to enjoy the flavors of the season.

For another flavorful sheet pan meal, check out my recipe for Sheet Pan Blueberry-Balsamic Glazed Salmon.

I have to credit my sister for this recipe idea for Oktoberfest Sheet Pan Brats with Roasted Vegetables. We’re both getting into the season, although both of us live in fairly warm climates on either side of the country. That doesn’t stop us from being interested in all things fall. In fact, I think it makes us want them even more! She’s been loving sheet pan meals lately, and suggested this option to me.

Sit down to a fabulous fall meal: Oktoberfest Sheet Pan Brats with Vegetables!

When it comes to mealtime, who isn’t interested in easy prep and easy clean up? I’d say just about 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.

Better than that, this meal is delicious and perfect for any sort of seasonal fun. If you haven’t had roasted Brussels sprouts, I highly recommend them (try my recipe for Roasted Brussels Sprouts with Chipotle-Bacon Jam) — so good.

Easy prep makes Oktoberfest Sheet Pan Brats with Vegetables is soon to become a fall favorite!

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. Oktoberfest Sheet Pan Brats with Roasted Vegetables includes potatoes, carrots, Brussels spouts, onion, and apples, too. It’s a hearty meal and so easy to make.

More roasted vegetable recipes
Roasted Broccoli and Swiss Quiche
Parmesan & Herb Roasted Cauliflower Bites
Roasted Radishes and Sautéed Kale with Citrus Salt

This sheet pan meal is one that will likely turn into a fall favorite! I hope you enjoy it.

Get ready for your favorite fall foods: Oktoberfest Sheet Pan Brats with Vegetables is tasty, filling, and so easy to make!

Serves 4

Oktoberfest Sheet Pan Brats with Roasted Vegetables

This is an easy-to-make, fall-inspired meal that's big on flavor, but not on prep or clean up!

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Ingredients

  • 4 Bratwurst sausages
  • 1 (12-ounch) bottle dark lager beer
  • 2 garlic cloves, crushed
  • 1 white onion, cut into large pieces
  • 2-1/2 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
  • 1-1/2 cups carrots, cut into rounds (if using baby carrots, cut them in half, horizontally)
  • 2 apples, cut into quarters
  • 1/4 cup apple cider vinegar
  • 3 tablespoons mustard
  • 2 tablespoons brown sugar
  • 1/2 teaspoon caraway seeds
  • Salt and black pepper to season

Instructions

  1. 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).
  2. 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.
  3. Preheat the oven to 425 degrees F.
  4. In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.
  5. Add the vegetables to a large bowl. Pour the mustard mixture over the vegetables and toss to coat.
  6. Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper.
  7. Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender.
  8. Remove and serve warm.
7.6.8
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http://www.azgrabaplate.com/oktoberfest-sheet-pan-brats-roasted-vegetables/

 

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Filed Under: Dinner, Recipes Tagged With: bratwurst, dinner, easy meals, roasted vegetables, sausage, sheet pan meals, vegetables

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Comments

  1. Heather Kinnaird says

    September 28, 2016 at 3:08 pm

    my husband is going to be so excited to come home tho this meal! thanks for such a great recipe idea
    Reply
    • Patricia says

      September 29, 2016 at 2:30 am

      Super cool! Hope he likes it! Thanks, Heather!
      Reply
  2. Elizabeth says

    September 28, 2016 at 5:14 pm

    Thanks for the shout-out. This sure looks good!
    Reply
    • Patricia says

      September 29, 2016 at 2:30 am

      Thank YOU! It sure was a tasty idea!
      Reply
  3. Madeline says

    September 28, 2016 at 7:01 pm

    This looks absolutely delicious and my kind of weeknight dinner!
    Reply
    • Patricia says

      September 29, 2016 at 2:30 am

      Thanks so much, Madeline! Easy to get together!
      Reply
  4. Catherine says

    September 28, 2016 at 7:16 pm

    What a way to kick off Oktoberfest!! Looks so delicious, Patricia. Adding to flipboard! xo, Catherine
    Reply
    • Patricia says

      September 29, 2016 at 2:29 am

      Thanks a bunch, Catherine!
      Reply
  5. Des @ Life's Ambrosia says

    September 28, 2016 at 8:41 pm

    What an absolutely gorgeous fall dinner! I love everything about it!
    Reply
    • Patricia says

      September 29, 2016 at 2:29 am

      Thanks, Des! Hope you try it this season!
      Reply
  6. Katerina @ diethood .com says

    September 28, 2016 at 9:06 pm

    WOW!! This is my kind of dish!! I absolutely love it!!
    Reply
    • Patricia says

      September 29, 2016 at 2:29 am

      Thanks so much, Katerina! So easy to make, too!
      Reply
  7. Heather | All Roads Lead to the Kitchen says

    September 28, 2016 at 11:42 pm

    I love all of those beautiful roasted veggies...and I can't resist a brat. This is a perfect meal!
    Reply
    • Patricia says

      September 29, 2016 at 2:28 am

      Thank you, Heather!
      Reply
  8. Sandi (@fearless_dining) says

    September 29, 2016 at 12:46 am

    What a fun one sheet pan recipe. I love brats, and this is perfect for Oktoberest.
    Reply
    • Patricia says

      September 29, 2016 at 2:28 am

      Thanks so much, Sandi! I usually forget to celebrate Oktoberfest ;)
      Reply
  9. Maria says

    September 29, 2016 at 3:18 am

    Sausage just makes me think of Fall! Love this cozy dish!
    Reply
    • Patricia says

      October 2, 2016 at 10:44 pm

      Thanks so much, Maria!
      Reply
  10. Dee says

    September 29, 2016 at 5:23 am

    I love sheet pan meals, and my husband loves brats, so this is perfect timing for us!
    Reply
    • Patricia says

      October 2, 2016 at 10:43 pm

      Excellent! I hope you both enjoy this, Dee!
      Reply
  11. Courtney Patterson says

    September 29, 2016 at 2:24 pm

    This recipe looks amazing. I love making hearty meals during the cold winter months so I'm excited to try this! Pinning for sure!
    Reply
    • Patricia says

      October 2, 2016 at 10:43 pm

      Thanks, Courtney! I hope you try it soon and enjoy!
      Reply
  12. Brittany says

    September 29, 2016 at 6:49 pm

    This looks delicious, i'll have to add it to our Fall cooking line-up!
    Reply
    • Patricia says

      October 2, 2016 at 10:43 pm

      Thanks, Brittany! It's so easy to make!
      Reply
  13. Maris (In Good Taste) says

    September 29, 2016 at 11:06 pm

    Great fall-y idea! Looks delicious and brats are not traditionally uh, easy to photograph
    Reply
    • Patricia says

      October 2, 2016 at 10:39 pm

      Haha! How right you are, Maris!
      Reply
  14. Michelle | A Latte Food says

    September 30, 2016 at 6:11 am

    Yes please!! This looks like the perfect fall dinner!
    Reply
    • Patricia says

      October 2, 2016 at 10:39 pm

      Thanks, Michelle! Yes, for sure - great for the season!
      Reply
  15. cathy @ Noble Pig says

    October 10, 2016 at 4:48 am

    I need this to come out of my oven!
    Reply
    • Patricia says

      October 11, 2016 at 4:55 am

      Yes! Try it! It's so easy to make! Thanks, Cathy.
      Reply
  16. Sarah says

    October 31, 2016 at 1:40 pm

    Did you use yellow mustard or Dijon mustard?
    Reply
    • Patricia says

      November 1, 2016 at 4:42 am

      Hi Sarah - I used Dijon, but I think yellow mustard would taste great, too!
      Reply
  17. Pat says

    November 2, 2016 at 1:20 pm

    If I want to make 8 brats should I double the entire recipe? Thanks so much!
    Reply
    • Patricia says

      November 4, 2016 at 4:16 am

      Hi Pat - I would say yes, double the recipe. You may have some extra veggies, but that's not a bad thing for leftovers!
      Reply
  18. Dania says

    April 4, 2017 at 11:48 pm

    I don't see Apples on the list of ingredients but they appear to be in the photo and recipe description. How many did you use?
    Reply
    • Patricia says

      April 5, 2017 at 2:14 pm

      Hi Dania - thanks for checking in! I can't believe I forgot to add the apples to the list! I used 2, cut into quarters. I've updated the recipe, and thank you for the correction!
      Reply
  19. Cath says

    September 9, 2017 at 12:16 pm

    Did you use raw brats or pre-cooked ones? I'm just about done with this recipe and used pre-cooked ones, and they don't really look anywhere as "modest" as your bratwursts - they're torn open and the skin is all shriveled as soon as I take them out. Oh well. Also the vegs needed much more time in the oven, so I took the brats out for a while and turned on the grill heaters from the top of the oven, so the vegs would achieve such color in them as in your picture.Also, it's good to note that you can definitely use some of the boiled beer instead of tossing it to a drain - I used about 1 dl of it plus beef stock, green pepper (spice), onion, butter and a small splash of red wine vinegar. I let it simmer for a while before straining it smooth and adding some cornstarch.
    Reply
    • Patricia says

      September 10, 2017 at 1:40 am

      Thanks, Cath, for all the tips! As an FYI, I used uncooked brats for this recipe. I hope it turned out for you!
      Reply
  20. Stacie Welch says

    October 30, 2017 at 8:09 pm

    This looks delicious. I am assuming that we just quarter the onion as well. The recipe above doesn't state what to do with the onions.Thank you.
    Reply
    • Patricia says

      November 3, 2017 at 2:13 am

      Oh, shoot! Sorry, Stacie. I will make an update. But yes, I cut the onions into larger chunks. Maybe not quite quartered. Thanks for bringing this to my attention.
      Reply
  21. Lisa Pilmore li says

    November 7, 2017 at 3:37 pm

    Could I use normal beef sasages please?
    Reply
  22. Patricia says

    November 14, 2017 at 11:21 pm

    Hi Lisa -- I don't see why you couldn't! Let me know if you try it and how it works!
    Reply

Trackbacks

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    October 2, 2017 at 8:02 am
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    October 2, 2017 at 8:04 am
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    October 3, 2017 at 1:00 am
    […] Oktoberfest begins at Middendorf’s. They’ll be serving special German dishes on Wednesdays and Thursdays through the month of October. See the specials here.  Don’t feel like driving to Manchac? Try this easy recipe for one sheet bratwurst.  […]
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    October 24, 2017 at 8:53 pm
    […] Oktoberfest Sheet Pan Dinner – Use good quality Bratwurst for this.  These flavors are amazing and all you have to do is chop up your vegetables (and apple) and chuck it on a sheet pan.  the oven does the rest.  Simple, quick and healthy! There you go!  A week’s worth of healthy dinners, sorted! Have a great week! […]
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I'm Patricia

Welcome to Grab a Plate!

Growing up surrounded by my Italian family it was always, "grab a plate" whenever anyone came to visit. Food was always a celebration, even everyday meals, and I like it that way. I try to make each meal memorable with my recipes for mainly meatless, mostly healthy, and easy-to-make dishes (with sweet treats in between).

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