Oktoberfest Sheet Pan Brats
Sep 28, 2025 07:36 AM
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!!)
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!
Ingredients:
Brats and Vegetables
- 4 medium red potatoes (washed and medium cubed (heaping 2.5 cups, 500g))
- 1 small onion (medium dice, (1 cup, 140g)
- 2 carrots (medium sliced, (1 cup, 155g)
- 1 lb. Brussels sprouts (tipped and cut in half, (3 cups))
- 2 Granny Smith apples (peeled, cored, and cut into large wedges (490g uncut))
- 2 Tbsp vegetable oil
- 1 tsp salt
- 1 tsp black pepper (freshly cracked)
- ½ tsp garlic powder
- ½ tsp paprika
- 5 bratwurst
Mustard Sauce
- ¼ cup mayonnaise (2 oz)
- ¼ cup Dijon mustard (2 oz)
- 1 tsp brown sugar
- 1 Tbsp apple cider vinegar
Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
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