Sheet Pan Brats & Fall Veggies
This simple recipe is a perfect fall weeknight meal that the whole family is sure to love. It's also great for those following the 2B Mindset program and is Keto and Paleo compliant.
Ingredients
- 5 Bratwurst sausages I recommend Johnsonville brats or another higher fat content sausage. I tried this recipe with a lower fat brat and it did come out dry so keep that in mind when selecting your sausages.
- 1 12 oz can beer
- 2-3 cups brussel sprouts, cut in half
- 2 cups carrots, slice to about ½ inch thickness
- 2 cups butternut squash, diced into 1 inch cubes
- 1 onion, cut into chunks
- 1 large apple, sliced
- ¼ cup apple cider vinegar
- 2 tbsp olive oil
- 2 tbsp maple syrup Can substitute brown sugar in a pinch
- 1 tbsp wholegrain mustard
- 1 tbsp dijon mustard
- 1 tsp salt
- ½ tsp dried thyme
- ½ tsp black pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place brats in a sauce pan with 1 can of beer. Add just enough water to cover. And bring to a boil over high heat. Once a rolling boil has been reach, set the timer for 5 minutes and then remove from the heat.
- While the brats are cooking, combine all vegetables in a large bowl and set aside.
- In a small to medium size mixing bowl, combine apple cider vinegar, olive oil, maple syrup (or brown sugar), mustards, salt, pepper and thyme and whisk together.
- Pour mixture over the veggies and stir until well combined.
- Pour vegetables on a large sheet pan and arrange brats over them. Bake at 400 degrees F for around 45 minutes, turning the brats about half way through, until the veggies are tender and the brats are cooked through.
- Remove from over, serve hot and enjoy!
Tried this recipe?Let us know how it was!