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!
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!
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.
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!
This is an easy-to-make, fall-inspired meal that's big on flavor, but not on prep or clean up!
4.9 based on 34 review(s)
- 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
- 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).
- 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.
- Preheat the oven to 425 degrees F.
- In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.
- Add the vegetables and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, and toss to coat.
- Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper.
- Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender.
- Remove and serve warm.