Oktoberfest Sheet Pan Dinner
This tastes like Autumn on a pan
Sometimes you just want to come home and make an easy dinner. This is the dish for those nights. You can parboil the bratwurst and cut the vegetables the night before. Then just mix up your sauce, lay everything out on the pan, and put it in the oven after work to save yourself some time!
Tip: Bratwurst is a unique German sausage that I always recommend parboiling in beer (preferably lager) and smashed garlic. Parboiling just means that boil it for a few minutes to give it some flavor. Be careful to NOT fully cook it.
Serves: 4
Cook Time: 55 Mins
Ingredients:
4 Bratwurst
1 Can Lager
2 Cloves Garlic, Smashed
8 oz Water
1/2 Lb Mini Potatoes, Halved
1/4 - 1/2 Lb Mini Carrots
1 Medium Onion, Sliced
1 lb Brussel Sprouts, Halved and Trimmed
2 Tspns Dijon Mustard
2 Tspns Apple Cider Vinegar
3 Hefty Tblspns Brown Sugar
3 Tblspns Pure Maple Syrup
1 1/2 - 2 Tspns Rosemary
1 1/2 Tspn Garlic Powder
3 Tspns EVOO
2 Tspns Salt
2 Tspns Pepper
Instructions:
Preheat oven to 425 degrees.
Trim the vegetables.
Boil the brats in 1 can of lager, garlic, and 8 oz of water on medium heat for about 3-5 minutes. You want to make sure brats are covered in liquid. Rest on the side.
Mix the syrup, spices, brown sugar, Dijon mustard, and apple cider vinegar very well.
Toss the vegetables into the sauce so that everything is coated.
Lay the brats and vegetables evenly on the pan. Make sure to give everything space to cook.
7. Cook in oven for about 40 minutes, using the top rack. Flip everything halfway to ensure even cooking.
Enjoy this meal with a beer stein!
Disclaimer: Lederhosen and beer stein not required, but definitely preferred.
