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Oktoberfest Sheet Pan Brats with Roasted Vegetables

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

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

It’s fall, ya’ll! Time to break out the soup recipes and sweaters, comfort food and celebratory meals. And, it’s time for Oktoberfest!

Okay, so maybe Oktoberfest in the U.S. isn’t quite the same as it is in Germany and other places, but it’s a fun time to enjoy the flavors of the season! I originally posted this recipe in 2016, and it’s been a HUGE favorite with readers, and for good reason…  

Oktoberfest Sheet Pan Brats with Roasted Vegetables

Sheet pan meals are so convenient, and Oktoberfest Sheet Pan Brats with Roasted Vegetables is a delicious dish that keeps with the season!

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.

If you’re looking for more food for Oktoberfest, take a look at what Food & Wine offers up!

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

I have to credit my sister for this recipe idea. We’re both getting into all the season offers, although both of us live in fairly warm climates on either side of the country. That doesn’t stop us! In fact, I think it makes us even more eager for “all the fall things!” 

When it comes to mealtime, who isn’t interested in easy prep and easy cleanup? 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.

Another sheet pan favorite of mine is this recipe for Sheet Pan Spicy Orange Shrimp and Vegetables. It’s definitely an easy-to-make, delicious meal. And take a look at my recipe for Sheet Pan Blueberry-Balsamic Glazed Salmon. Mmm! 

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 — so good.

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

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

This Oktoberfest Sheet Pan Brats with Roasted Vegetables is a meal that will likely turn into a fall favorite! Try it out for yourself!

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

Nutrition

Calories

819 cal

Fat

12 g

Carbs

92 g

Protein

16 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

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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4.9 based on 33 review(s)

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 and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, 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.
7.8.1.2
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https://www.azgrabaplate.com/oktoberfest-sheet-pan-brats-roasted-vegetables/

 

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Comments

    • Patricia says

      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

    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

      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

    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

  20. Stacie Welch says

    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

      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

  35. Leah says

    As always an incredible post with another incredible recipe!! Going to pin this for later! Moving back to Colorado next month (if all goes smooth fingers crossed) and my in-laws and husband would love this one night!!
    Reply

  41. Alejandra says

    Hi!!! Thank you very much for you recipe! I tried it yesterday and it was really delicious! Also very different from what we usually cook!
    ★★★★★
    Reply

  47. Cassie Haw says

    Not many people who have made this have commented so I will! I made this tonight and it was very good! It's difficult to cut everything to the right size so it all cooks in about the same time so I had to pull out the brats about 5 minutes before the veggies. Follow your instincts on that. Also, 45 minutes would have been way to long for the brats... at 30 minutes they were slightly over (but fine). I didn't have any beer so I precooked them in chicken stock instead. The mustard sauce was very yummy. I might try parchment paper instead of foil next time because some of the veggies stuck to it. Thanks!
    ★★★★☆
    Reply

    • Patricia says

      Thanks so much for your feedback, Cassie! It's one of my most popular recipes on the site (and Pinterest). I'm glad you were able to add your touch to this to make it just right! Thanks for coming back to comment!
      Reply

    • Kathyanne says

      I appreciate your comment because I was noticing the same thing -- lots of folks pinned the recipe for later but so far, I've only seen two that actually made it! The pictures always look good but you can't "taste" a picture. Thanks for actually reviewing the recipe and not just the pictures -- VERY HELPFUL!!
      Reply

  48. Charlene Connell says

    I've never liked Brats (don't shoot me, I'm from CA and NEVER had them growing up). BUT my German husband LOVES them. So I made this for this birthday in late Aug and EVERYONE of the EIGHT of us loved it. I don't have the words to share how much we enjoyed this meal and we will be adding it to our fall meal rotation.
    ★★★★★
    Reply

  50. DannyZ says

    We had some leftover bratwursts from the weekend & I was looking for something to pair them with when I stumbled upon this recipe. So this comment just pertains to the vegetable preparation and cooking. The marinade sounded & tasted amazing. Unfortunately, this was one of the worst roasted vegetable dinners we've ever had. Now, it could have been a number of things, our oven temperature is temperamental, I did notice a slight spike above 425 for a short period of time. The veggies came out so soggy. Now it could have been due to a slight overcrowding on my baking sheet. One question for the author, what was I supposed to do with the "2 apples, cut into quarters" mentioned in the ingredients? There is no specific in instruction that I saw. Were they just meant to be a garnish??? I assumed that they were to go in the roasting pan with the vegetables. The apples turned out to explode all over the pan and created a mushy mess that was nearly impossible to remove from the tray. Were the apples supposed to be roasted? Giving this 3 stars since some of the failure could have been user/chef error. Please update your instructions as to what you intended to do with the apples.
    ★★★☆☆
    Reply

    • Patricia says

      Hi Danny - thanks for bringing the "apple issue" to my attention! I've fixed the recipe to note that the apples get tossed in with the veggies. Apologies for the oversight. Not sure what the problem was with your version? Like you said, maybe it had to do w/ your oven? The veggies are never mushy for me, nor do the apple explode. Maybe try again? Thanks for stopping by!
      Reply

      • Moving forward says

        This was so good!! Perfect fall dinner that was easy and healthy. I love the sauce that goes on and no oil needed. I didn’t have Brussels sprouts but added chunks of bell peppers and mushrooms after the first 20 min of cooking. Next time I will add the apple then too. The apple added such a different and great taste I would just prefer it to not be so soft. Thanks for this great recipe!
        ★★★★★
        Reply

  51. Dandre says

    This looks great! I love that you can make in one pan…. always a plus to me. My hubby loves brats too …then again who doesn’t.
    ★★★★★
    Reply

  52. Alli says

    This dish is fantastic , you are a genius. I don’t know anyone who wouldn’t love it! I made it low FODMAP and added sauerkraut instead of onions and Brussels sprouts. I soaked the sauerkraut in the beer and garlic juice after the brats were done with a little bit of brown sugar. Fantastic again!
    ★★★★★
    Reply

  57. MJ says

    I need to know the secret to making this recipe! I have tried to make this three times so far. It has GREAT flavor and I love that I can use whatever veggies I like! But every time, my brauts and brussel sprouts burn like crazy and the potatoes and carrots are still hard after an hour. Is it really supposed to cook at 425? My brauts have never turned out looking like yours. I don't know what I am doing wrong... should the foil be like a foil pack?
    Reply

    • Patricia says

      I'm not sure what to say, MJ?? This is one of the most popular recipes on the site with great feedback from readers. I don't know what you could do differently: maybe try cooking the potatoes and carrots first, then add the brats? I follow the recipe as-is with great success. If you switch something up, please let me know how it turns out.
      Reply

      • Joyce G. Betz says

        Patricia, I made this last night for supper, the flavor was awesome ! I didn't have any caraway seed so I just used extra pepper . I only had one problem ! I used tin foil, but didn't spray the foil the juices burnt on the edges, I think next time as shown on your picture, not going to use tin foil, but spray the bottom of the pan. I cut the potatoes & the apples into six pcs instead of 4, they cooked faster, I'm thinking next time I'll cover the pan with tin foil for the first half hour than uncover for the rest of the cooking time. The brats turn out nice and brown, a little to brown on the one side , That's why I'd cover the pan for the first half hour, I think it would help cook the veggie's faster, ,and still have time to brown the brats & veggies I will say I did not think the vinegar & mustard sounded like a good mix but with the brown sugar it was awesome ! I will be making this again !
        Reply

    • Patricia says

      Not sure, Angela? I don't really have a good sub for you. If you come up with something you both like, please let me know!
      Reply

  60. Unabis says

    This dish appears to be really delicious. For this reason, I can't wait to test it out on my family! And my girlfriend will be overjoyed when she sees me cooking for her when I get home! I appreciate you sharing this fantastic dish idea with us. Thank you so much!
    ★★★★★
    Reply

Trackbacks

  10. […] 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! […]
    Reply
  17. […] By Sansa William Roasted, Sausages, Veggies  0 Comments (adsbygoogle = window.adsbygoogle || []).push({}); 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 Get full recipe >> Oktoberfest Sheet Pan Brats with Roasted Vegetables @ azgrabaplate.com […]
    Reply

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