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With Fall in the air, an Oktoberfest dinner seems like a great idea. Make it on a sheet pan, and in my opinion, it is even better. A pan full of Brats and Potatoes {plus some delicious vegetables} is the perfect way to celebrate.
Do you like sheet pan meals? Try this Sheet Pan Quesadilla or Teriyaki and Veggies!
If you know me then you are aware that I am always excited for a reason to celebrate. Especially when it involves food!
Traditionally Oktoberfest is based around German food specialties. Brats are a German sausage that is usually made from pork. A classic way to eat it is with potatoes and cabbage but I couldn’t help but change it up a bit.
Why does Oktoberfest start in September?
I have often wondered why it is that Oktoberfest actually begins in September and there are actually a few reasons.
- The final day of September has a fixed spot on the calendar, which makes it easy to remember.
- By moving the festivities up, it allowed for better weather conditions. Making it easier for visitors to enjoy themselves.
Oktoberfest actually began in 1810 to celebrate the marriage of Bavarian Crown Prince Ludwig and Princess Therese von Sachsen-Hildburghausen. The celebration lasted five days! I hope my kids don’t get any ideas…we have three girls after all!
How to Make Sheet Pan Brats and Potatoes
- To begin, pierce holes in the brats with a sharp knife. This allows the flavors to penetrate the outer skin.
- Place them in a skillet with beef stock {or beer} and minced garlic.
- Bring the mixture to a boil and then turn it down and let them simmer for about 3 minutes. Turn them over and continue to simmer for an additional 3 minutes. NOTE: They will not be cooked through.
- To make the honey mustard sauce for your sheet pan brats and potatoes dinner, we are going to combine apple cider vinegar, mustard {I used a combination of stone ground and Dijon} and honey. Whisk until the honey is dissolved and everything is mixed well.
- Cut the potatoes in half or into quarters, depending on the size of the potatoes. I love to use the small Yukon Gold potatoes. They can be found in small bags in the vegetable aisle. The best part is that they are washed and ready to go.
- Top with Brussels sprouts that are halved, being sure to remove any outer leaves that are loose.
- Next, add half of an onion that is chopped into large chunks.
- Finally, add carrots that are peeled and then cut on the bias.
- Season the veggies with salt and pepper, then pour the mustard sauce over the top and mix to coat.
- To assemble, pour the vegetables onto a half sheet pan that has been covered in foil and sprayed with non stick spray. Be sure to spread them out into one layer. An even layer will allow all of the vegetables to cook evenly and get roasted nicely.
- Add brats onto sheet pan and nestle into the vegetables. Bake your sheet pan brats and potatoes dinner at 425 degrees for 20-25 minutes, turn the brats and stir/turn the vegetables.
- Continue to cook for an additional 20-30 minutes or until the brats are golden brown and the vegetables are roasted.
It is best served straight from the oven, although it heats up well in the microwave. Feel free to change the vegetables up depending on what it is that your family enjoys. Whether you are celebrating Oktoberfest or a random Wednesday, it is a great dinner option.
Storage
Leftover potatoes and brats with vegetables should be kept in the refrigerator for up to 4 days. Keep it in a good airtight container or wrapped tightly in plastic wrap.
Want some other easy dinner ideas? Try these recipes…
Did you try this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ review below and tag @practicallyhomemade on Pinterest!
Oktoberfest Dinner Ideas: Sheet Pan Brats and Potatoes
Ingredients
- 6 Bratwurst sausages
- 16 ounces beef broth, or beer
- 2 cloves garlic, minced
- ½ pound mini Yukon Gold potatoes, washed and halved or quartered
- 2-3 cups Brussels sprouts, halved
- ½ onion, cut into large chunks
- 4 carrots, peeled and cut on the bias
Honey Mustard Sauce
- ¼ cup apple cider vinegar
- 2 Tablespoons Dijon mustard
- 1 Tablespoon stone ground mustard
- 2 ½ Tablespoons honey
Instructions
- Pierce the sausages with a sharp knife and place into a skillet with beef broth {or beer} and garlic. Bring to a boil and then reduce heat to medium-low. Cook for 3 minutes, turn sausages and cook for an additional 3 minutes. Drain and set sausages aside.
- Line a half sheet pan with foil and spray with non stick spray. Preheat oven to 425°.
- In a small bowl combine the apple cider vinegar, mustard and honey. Whisk to combine, being sure the honey is dissolved.
- Add all of the prepared vegetables to a large bowl. Season with salt and pepper. Then pour the honey mustard sauce over the top and stir to coat.
- Pour the coated vegetables onto the prepared baking sheet in a single layer. Top with sausages being sure to nestle them into the vegetables. Bake for 20-25 minutes, turn brats and stir/turn vegetables. Continue baking for an additional 25-20 minutes or until brats are browns and vegetables are roasted. Remove from oven and serve your sheet pan brats and potatoes dinner warm.
Notes
- If you don’t have both Dijon and stone ground mustard, just use one or the other. Regular yellow mustard works too.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
