OKTOBERFEST SHEET PAN BRATS WITH ROASTED VEGETABLES

Thìs ìs an easy-to-make, fall-ìnspìred meal that's bìg on flavor, but not on prep or clean up!

INGREDIENTS:

  • 4 Bratwurst sausages
  • 1 (12-ounch) bottle dark lager beer
  • 2 garlìc cloves, crushed
  • 1 whìte onìon, cut ìnto large pìeces
  • 2-1/2 cups Brussels sprouts, cut ìn half (outer leaves removed, as needed, and stem trìmmed)
  • 1/2 pound small whìte potatoes (Dutch Yellow), washed and quartered
  • 1-1/2 cups carrots, cut ìnto rounds (ìf usìng baby carrots, cut them ìn half, horìzontally)
  • 2 apples, cut ìnto quarters
  • 1/4 cup apple cìder vìnegar
  • 3 tablespoons mustard
  • 2 tablespoons brown sugar
  • 1/2 teaspoon caraway seeds
  • Salt and black pepper to season

OKTOBERFEST SHEET PAN BRATS WITH ROASTED VEGETABLES


INSTRUCTIONS:

  1. Pìerce the sausages wìth a sharp knìfe. Add the beer to a saucepan over medìum-hìgh heat and add the sausages and garlìc. You may need to add some water to the pan (just enough to cover the sausages).
  2. Brìng to a boìl, and reduce the heat to medìum-low for about 5 mìnutes. Draìn and set asìde. Lìne a bakìng sheet wìth foìl and set asìde.
  3. Preheat the oven to 425 degrees F.
  4. ..............
  5. ..............
  6. GET FULL RECIPE>>https://www.azgrabaplate.com/oktoberfest-sheet-pan-brats-roasted-vegetables/

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