Grab A Plate

Make each meal memorable

SUBSCRIBE BY EMAIL

Oktoberfest Sheet Pan Brats with Roasted Vegetables

By 47 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!

Save RecipeSave Recipe
Print Recipe

Ingredients

  • 4 Bratwurst sausages
  • 1 (12-ounch) bottle dark lager beer
  • 2 garlic cloves, crushed
  • 1 white onion
  • 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.
7.6.4
82
http://www.azgrabaplate.com/oktoberfest-sheet-pan-brats-roasted-vegetables/

 

Save

Subscribe


Comments

    • 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. 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

    • 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. 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

Trackbacks

Leave a Comment

Your email address will not be published. Required fields are marked *