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
Cost $13.25 recipe / $2.65 serving
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)
- 1 lb. Brussels sprouts (tipped and cut in half, (3 cups) $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.
See how we calculate recipe costs here.
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 1 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.
Oh I made these with the Spaetzle recipe here as well. That mustard sauce was so freaking good! 🤤 I wish sausages and apples were a bit cheaper so I could make it again soon. Lol I’m in charge of feeding a six person house, so I often have to double or triple recipes on here. I did not have to with this one. Also, I added zucchini to the veggies. They soaked up all the flavor very well!
So, so, so yummy!! I mixed up the veggies a bit (potato, sweet potato, red onion and a few Brussels) and loved the combo. Timing was great for me – 40 minutes total. And we loved the sauce… putting this in our fall rotation.
Thank you so much, Sandra! I love sweet potatoes, and I’ve never met an onion I didn’t like – great substitution!
Followed the instructions as written and the brussel spouts were crispy in the end think I could have added the spouts with the apples and all would have turn out well. Easy receipe and will make again for October theme dinner.
Thank you, Jessica! I understand, depending on the size of the Brussels Sprouts, they may have cooked faster. I’m glad everything else turned out well, and I’m glad you enjoyed it. It is a perfect, easy, budget-friendly recipe for October, thank you!
I loved this! My vegetables needed to cook for longer – I took out the sausages at the end of the second 25 min and roasted them for an additional 10 mins. I omitted paprika and brussels sprouts, used yellow potatoes, and used honeycrisp apples. It was so delicious.
I’m glad you loved it! I understand the veggies may need longer, as our oven may run hotter, so I’m glad everything still turned out. You’ve got great intuition! Thanks so much for your comment.
I loved this recipe! I love me a good sheet pan meal for after work. I was scared the potatoes wouldnt cook through, but they did and the bottom of the veggies were very roasted. I LOVE THAT. Honestly, the carrots were my least favorite but that’s just because I am not a big fan of roasted carrots. They still got ate! I was cautious about the apple, but i’m happy I didnt leave it out.
Adding this to my faves. It took me no time to prep.
Thank you Valencia, I love a good sheet pan meal as well! I’m glad everything came together for you and that you kept the apples in. Look out for more sheet pans coming soon!
Great recipe! Made with the veggies I had on hand (golden potatoes, beets, carrots, onion). Seasoning was the perfect amount on the veggies to be flavorful but not overpowering. Love the mustard sauce, it’s perfect drizzled over everything.
The mustard sauce it one of my favorite parts and you can definitely utilize it in other recipes, too. Thanks Ashley!
Easy and delicious. Get your knife cuts right and it all comes together. The apples were a great addition
Thanks Glenn! I love the apples, they give it nice unexpected sweet pop. I’m glad you enjoyed it.
I’m pretty accomplished in the kitchen, but this recipe was poorly written. The potatoes and carrots were underdone, while the sprouts and sausages were burnt. I don’t know if they’re using AI or not to write recipes now, but if you’re going to do this one, put the potatoes and carrots in first for a good 20 minutes, then the sausages, then the sprouts and apple. I would give it no stars if I could.
Hi Jen! Did you chop your vegetables in the same way we did in the process photos? We find that the way everything is chopped up (Brussels Sprouts halved, carrots sliced, etc.) really contributes to everything getting done at the same time!
Yes, I did.
Hi Jen! Melissa here, not AI. I’m sorry your recipe didn’t work, but I can assure you we rigorously test each one multiple times. Troubleshooting I would guess it’s possible that our ovens may run a little hotter than yours or the sheet pan we used may have been larger. If the vegetables are not in a flat even layer, they are more likely to steam and not roast. Also, Brussels sprouts come in a wide range on sizes so that may be a factor. Without being there those would be my suggestions. We always appreciate your input and I hope you give our other one sheet pan meals a try!
2 lbs of Brussels sprouts = 2 C prepped? I don’t think so! and that’s the reason this isn’t a 5 star recipe. I had a 1 lb bag of relatively small sprouts and the yield was over 3 cups. That aside, this is a really good sheet pan meal. The apple is brilliant and I love the sprouts. Going with the German feel of this combo, I seasoned with some summer savory, an herb not much used in the US, but I learned to like it during my years as an ex-pat, and grow in my personal herb garden. I also added whole peeled cloves of garlic as minced garlic would likely burn–undoubtedly the reason Melissa specified garlic powder, which I also used. I think next time I will use sweet potatoes or butternut squash instead of carrots–not German, but it’s that time of year!
Thanks for giving it a try! It does say 3 cups prepped, but it should be 1 pound of Brussels, your correct! Fixing that now! Thanks for letting us know and I’ll definitely trying it with sweet potatoes, too!
I always appreciate your comments, and thanks for catching the Brussels sprouts mistake. I looove sweet potatoes so I can’t wait to hear how this dish turns out, great idea. I’m glad you enjoyed the recipe otherwise. Cheers!
I’m looking over the recipe and just want to confirm: are we actually supposed to use 2lbs of brussels sprouts? The price looks right for the 1lb bag. The picture also shows one bag. 2lbs just seem like a lot compared to the rest of the vegetables.
You’re right, it should be 1lb! Fixing it now!
Thank you for the catch! (Great name!)