Oktoberfest Sheet Pan Brats

Course: Main Courses

Cuisine: German

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 426.9kcal

This Oktoberfest Sheet Pan Brats recipe brings German-inspired flavors to your table with brats, veggies, and apples roasted together in one pan.

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

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.

Cooking time is based on fresh bratwurst, if you use precooked brats the time will be much shorter.