1 Sheetpan Brats and Roasted Vegetables_resized
In the Kitchen

Sheetpan Brats and Roasted Vegetables

October 06, 2019

Tender vegetables, savory sausages, and sweet apples all come together on one baking sheet to create an easy, flavor-packed autumn dinner.2 Sheetpan Brats and Roasted Vegetables

In a medium saucepan over high heat, bring the garlic and beer to a simmer, then add the sausages. Add up to 1 cup of water as needed to cover the sausages. Bring back to a boil, turn heat down to medium-low, and boil for 5 minutes. Drain and set aside.3 Sheetpan Brats and Roasted Vegetables

In a small bowl, whisk together the apple cider vinegar, olive oil, brown sugar, whole grain mustard, Dijon mustard, salt and pepper.

4 Sheetpan Brats and Roasted VegetablesPour over the vegetables and apples, then toss until coated.

5 Sheetpan Brats and Roasted Vegetables

Transfer to the prepared baking sheet. Place sausages on top.

6 Sheetpan Brats and Roasted Vegetables

Bake for 45-55 minutes, flipping sausages and stirring once halfway through cooking time, until all of the vegetables are tender. Enjoy!

 

Sheetpan Brats and Roasted Vegetables

Serves 4

 

4 Bratwurst sausages

2 garlic cloves, crushed

12 oz beer

1 red onion, sliced into wedges

3-4 large carrots, cut into big chunks (about 2 cups)

9 oz baby potatoes, scrubbed

1 small acorn squash, seeds scraped out, cut into big chunks (about 3 cups)

2 apples, cored and sliced thickly

¼ cup apple cider vinegar

2 tablespoons olive oil

2 tablespoons brown sugar

2 tablespoons whole grain mustard

1 tablespoon Dijon mustard

1 ½ teaspoon kosher salt

½ teaspoon ground black pepper

 

Preheat oven to 425°F.  Line a baking sheet with foil; set aside.

 

Pierce the sausages a few times with a sharp knife. In a medium saucepan over high heat, bring the garlic and beer to a simmer, then add the sausages. Add up to 1 cup of water as needed to cover the sausages. Bring back to a boil, turn heat down to medium-low, and boil for 5 minutes. Drain and set aside.

 

Place all of the cut vegetables and apples into a large bowl.

 

In a small bowl, whisk together the apple cider vinegar, olive oil, brown sugar, whole grain mustard, Dijon mustard, salt and pepper. Pour over the vegetables and apples, then toss until coated. Transfer to the prepared baking sheet. Place sausages on top.

 

Bake for 45-55 minutes, flipping sausages and stirring once halfway through cooking time, until all of the vegetables are tender.

 

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