Oktoberfest Dinner Ideas: Sheet Pan Brats and Potatoes
Oktoberfest just got tastier with this sheet pan full of roasted veggies, potatoes and traditional brats.
Servings: 5
Ingredients
- 1 pkg. {5} Bratwurst sausages
- 16 oz. beef broth {or beer}
- 2 cloves garlic {minced}
- 1/2 pound mini Yukon Gold potatoes, washed and halved or quartered
- 2-3 cups Brussels sprouts, halved
- 1/2 onion, cut into large chunks
- 4 carrots, peeled and cut on the biased
Honey Mustard Sauce
- 1/4 cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp stone ground mustard
- 2 1/2 tbsp 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.