Oktoberfest Sheet Pan Brats bring the flavors of a German-inspired meal together in one easy sheet-pan dinner. Bratwurst roast alongside potatoes, onions, carrots, seasonal vegetables, and sweet apples, creating a hearty combination of savory, smoky, and slightly sweet flavors.
Everything cooks together on one pan, making this a simple meal with very little cleanup. The apples are added partway through cooking so they roast without becoming overly soft, while the brats finish cooking alongside the vegetables and develop a delicious browned exterior.
To finish the meal, a simple Dijon mustard sauce made with mayonnaise, brown sugar, and apple cider vinegar adds just the right amount of tang and sweetness. It’s an easy, comforting dinner that’s perfect for a fall evening, Oktoberfest celebration, or anytime you’re craving German-inspired flavors.
Oktoberfest Sheet Pan Brats
Ingredients
Brats and Vegetables
- 4 each medium red potatoes washed and medium cubed, heaping 2.5 cups
- 1 each small onion medium dice, 1 cup,
- 2 each carrots medium sliced,1 cup,
- 1 lb. winter vegetables examples: butternut squash, cauliflower, sweet potatoes, Brussels sprouts, etc.
- 2 each apples peeled, cored, and cut into large wedges
- 2 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper freshly cracked
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 5 bratwurst
Mustard Sauce
- ¼ cup mayonnaise 2 oz
- ¼ cup Dijon mustard 2 oz
- 1 teaspoon brown sugar
- 1 tablespoon apple cider vinegar
Instructions
- Preheat the oven to 425°F. Wash and cut the potatoes, onion, carrots, and winter vegetables into similar-sized pieces. Peel, core, and cut the apples into large wedges. Set the apples aside.
- Place the potatoes, onion, carrots, and winter vegetables on a large oven-safe sheet pan. Drizzle with the vegetable oil and sprinkle with salt, black pepper, garlic powder, and paprika. Toss until the vegetables are evenly coated, then spread them into an even layer.
- Place the bratwurst on top of the vegetables.
- Roast for 20 minutes.
- Remove the pan from the oven. Add the apples and toss them gently with the vegetables. Turn the bratwurst over and return the pan to the oven.
- Continue roasting for about 25 minutes, or until the vegetables are tender and the fresh bratwurst is cooked through.
- While the brats are cooking, prepare the mustard sauce. In a small bowl, combine the mayonnaise, Dijon mustard, brown sugar, and apple cider vinegar. Stir until smooth and set aside.
- Remove the sheet pan from the oven. Divide the brats, roasted vegetables, and apples among five plates. Serve with the mustard sauce drizzled over the top or on the side.
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
