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Oktoberfest Dinner Ideas: Sheet Pan Brats and Potatoes

Oktoberfest just got tastier with this sheet pan full of roasted veggies, potatoes and traditional brats.

Course Main Course
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 5


  • 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


  1. 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.

  2. Line a half sheet pan with foil and spray with non stick spray. Preheat oven to 425°.

  3. In a small bowl combine the apple cider vinegar, mustard and honey. Whisk to combine, being sure the honey is dissolved.

  4. 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.

  5. 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.

Recipe Notes

  • If you don't have both Dijon and stone ground mustard, just use one or the other.  Regular yellow mustard works too.