Oktoberfest Sheet Pan Brats with Roasted Vegetables

• Meat

  • 4 Bratwurst sausages

• Produce

  • 2 1/2 cups Brussels sprouts
  • 1 1/2 cups Carrots
  • 2 Garlic cloves
  • 1 White onion
  • 1/2 lb White potatoes, small

• Condiments

  • 3 tbsp Mustard

• Baking & Spices

  • 2 tbsp Brown sugar
  • 1/2 tsp Caraway seeds
  • 1 Salt and black pepper to season

• Oils & Vinegars

  • 1/4 cup Apple cider vinegar

• Other

  • 1 (12-ounch bottle dark lager beer

Found on azgrabaplate.com

Description

Ingredients

• 4 Bratwurst sausages
• 1 (12-ounch) bottle dark lager beer
• 2 garlic cloves, crushed
• 1 white onion
• 2-1/2 cups Brussels sprouts, cut in half (outer leaves removed, as needed, and stem trimmed)
• 1/2 pound small white potatoes (Dutch Yellow), washed and quartered
• 1-1/2 cups carrots, cut into rounds (if using baby carrots, cut them in half, horizontally)
• 1/4 cup apple cider vinegar
• 3 tablespoons mustard
• 2 tablespoons brown sugar
• 1/2 teaspoon caraway seeds
• Salt and black pepper to season

Directions

• Pierce the sausages with a sharp knife. Add the beer to a saucepan over medium-high heat and add the sausages and garlic. You may need to add some water to the pan (just enough to cover the sausages). Bring to a boil, and reduce the heat to medium-low for about 5 minutes. Drain and set aside. Line a baking sheet with foil and set aside. Preheat the oven to 425 degrees F. In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves. Add the vegetables to a large bowl. Pour the mustard mixture over the vegetables and toss to coat. Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper. Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender. Remove and serve warm.