Two of my greatest loves come together in this cozy new recipe! Oktoberfest flavors meet budget-friendly one-pan dinners in this hearty, colorful, and comforting Oktoberfest Sheet Pan Brats. Cooking bratwurst in the oven is a delicious year-round alternative to grilling, and when you toss in a mix of veggies and sweet apples, the whole pan turns into something seriously delicious. It’s the best of the season in one dish, and I finish it with a tangy mustard sauce to tie all the flavors together. It’s a sheet pan recipe that’s festive enough for fall but easy enough to make anytime of year (no lederhosen required!!) 😉
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Easy bratwurst sheet pan with roasted vegetables
I’ve been seriously loving sheet pan meals lately, and this one is like an Oktoberfest-inspired twist on my honey mustard chicken sheet pan. Bratwurst are fresh German sausages made from pork (or sometimes veal and beef). They roast up juicy and are chock-full of seasonings, making them super flavorful with minimal effort on your part.
I roast the brats in one pan with hearty red potatoes, carrots, Brussels sprouts, onion, and green apples, but you can use whatever mix of veggies you have on hand. I’d love to hear how you mix this up, so please share your favorite veggie combos in the comments below!
Recipe Success Tips & Suggestions
- Don’t pierce the brats! Keeping them whole locks in all the fat and juices, so they roast up extra juicy.
- You can’t go wrong with potatoes, so use whatever kind you like. I’d peel potatoes with a thicker skin (like sweet potatoes or russets) to make sure they cook through in the time specified. Red potatoes, as I use here, have thin skins that soften nicely in the oven and don’t require peeling unless you want to.
- Got veggies that need to be used up? Go ahead and toss them in the pan. Just remember that quick-cooking ones like zucchini, yellow squash, or tomatoes should go in halfway so they don’t overcook or turn mushy. Add some peppers to the pan and serve the brats in a toasted roll, like in our roasted bratwurst with peppers recipe!
- Season the vegetables however you like. I think most dried herbs, onion powder, caraway seeds, or mustard powder would all be great, but keep in mind the brats are already packed with flavor!
- For food safety, make sure the brats hit an internal temp of 160°F (USDA recommended).
- Cut the veggies evenly so they roast at the same rate: medium cubes for potatoes, medium dice for onion, medium slices for carrots, and halved Brussels sprouts. Trimming the tough stems on the Brussels sprouts also helps them cook evenly.
- Line your sheet pan with parchment paper for quick cleanup. This Oktoberfest sheet pan brats recipe is already easy, and parchment keeps it fuss-free from start to finish!
Oktoberfest Sheet Pan Brats
Ingredients
Brats and Vegetables
- 4 medium red potatoes (washed and medium cubed (heaping 2.5 cups, 500g) $1.70)
- 1 small onion (medium dice, (1 cup, 140g) $0.38)
- 2 carrots (medium sliced, (1 cup, 155g) $0.45)
- 2 lb. Brussels sprouts (tipped and cut in half, (3 cups, 907g) $3.17)
- 2 Granny Smith apples (peeled, cored, and cut into large wedges (490g uncut) $1.77*)
- 2 Tbsp vegetable oil ($0.08)
- 1 tsp salt ($0.04)
- 1 tsp black pepper (freshly cracked, $0.16)
- ½ tsp garlic powder ($0.04)
- ½ tsp paprika ($0.04)
- 5 bratwurst ($4.88**)
Mustard Sauce
- ¼ cup mayonnaise (2 oz, $0.23)
- ¼ cup Dijon mustard (2 oz, $0.25***)
- 1 tsp brown sugar ($0.01)
- 1 Tbsp apple cider vinegar ($0.05)
Instructions
- Preheat the oven to 425°F. Gather all ingredients. Wash and cut all the vegetables and apples. Set the apples aside.
- Place the cut potatoes, onions, carrots, and Brussel sprouts on an oven-safe sheet pan. Drizzle with vegetable oil and sprinkle with salt, pepper, garlic powder, and paprika. Toss to coat and lay them flat on the pan.
- Lay the brats on top of the vegetables.
- Place the pan in the preheated oven and cook for 20 minutes.
- After 20 minutes, add the apples and toss with the vegetables. Flip the brats and continue cooking for an additional 25 minutes.
- While the brats are cooking in the oven, in a small bowl, combine the mayonnaise, Dijon mustard, brown sugar, and apple cider vinegar, and stir until smooth. Set aside.
- Remove the pan from the oven and divide the vegetables, apples, and brats evenly between five plates. Drizzle with mustard sauce on top and enjoy.
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Equipment
- 15×12 Sheet Pan
- Small Bowl
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Sheet Pan Brats step-by-step photos
Gather all the ingredients: Wash and dice 4 medium red potatoes into medium cubes, dice 1 small onion, slice 2 carrots, and tip 2 lb. Brussels sprouts and slice them in half. Preheat your oven to 425°F.
Prep the apples: Wash, peel, and cut 2 Granny Smith apples into large wedges. Set them aside for now.
Season the veggies: Place the cut potatoes, onions, carrots, and Brussel sprouts onto an oven-safe sheet pan. I like to line my sheet pan with parchment paper to make clean up even easier.
Sprinkle the vegetables with 2 Tbsp vegetable oil, 1 tsp salt, 1 tsp black pepper, ½ tsp garlic powder, and ½ tsp paprika. Now toss to coat them with your hands, and then lay them flat on the pan.
Add the sausages: Lay 5 bratwursts on top of the seasoned vegetables. Place the sheet pan into your preheated oven and cook for 20 minutes.
Flip the brats: After the first 20 minutes in the oven, add the apples to the sheet pan and toss them with the par-roasted veggies. Flip the bratwurst sausages over and return the sheet pan to the oven for a further 25 minutes.
Make the mustard sauce: Meanwhile, add ¼ cup mayonnaise, ¼ cup Dijon mustard, 1 tsp brown sugar, and 1 Tbsp apple cider vinegar to a small bowl.
Mix the sauce ingredients together until smooth and combined.
Remove the sheet pan from the oven after the final 25 minutes. The vegetables should be fork-tender and slightly caramelized, and the brats should be cooked through (with an internal temperature of 160°F) and browned.
Serve: Drizzle the brats and roasted veggies with the mustard sauce (either before or after plating up), and serve! Enjoy.
Serving Suggestions
I love that this German bratwurst recipe is an all-in-one sheet pan dinner because it keeps cooking simple, clean up easy, and grocery costs low. If you want to add a little something extra, a side of sauerkraut or a spoonful of zucchini relish would go perfectly with the brats!
Storage & Reheating
Leftover sheet pan brats and vegetables will last in an airtight container in the refrigerator for 3-4 days. You can also freeze any leftovers for up to 2 months, though the vegetables will lose their texture when they thaw. Let everything thaw in the fridge overnight before reheating. I recommend reheating the brats and veggies in a 350°F oven or air-fryer for 10-15 minutes until heated through.
