Growing up with seven brothers, I was basically born a sports fan. October is my favorite sports month of the year, because there's so much going on--baseball playoffs, hockey, soccer, football and basketball. But when it comes to Sundays at our house, they're strictly reserved for football, which calls for an easy game day food like these brats and roasted vegetables.
These brats and roasted vegetables, including carrots, brussels sprouts, onions and potatoes, make a hearty meal that's perfect for chilly autumn nights when you want to curl up on the couch and cheer on your favorite team. (GO Seahawks!) And as a sheet pan meal, it needs minimal prep AND clean up for those lazy Sundays.
Popular Posts
Game Day Brats and Roasted Vegetables
- Prep Time: 15 mins
- Cook Time: 60 mins
- Total Time: 1 hour 15 mins
- Yield: Serves 8
- Category: Dinner
- Cuisine: German
Description
A hearty, autumn-inspired meal, perfect for game days.
Ingredients
Units
Scale
- 8 German-style bratwurst sausages
- 1 12-ounce bottle of dark lager beer (I used New Belgium 1554 Black Lager)
- 1 cup water
- 4 garlic cloves, crushed
- 1 onion, sliced
- 1 lb brussels sprouts, washed, trimmed and halved
- 2 cups baby carrots, halved lengthwise
- 1 lb dutch yellow baby potatoes, washed and quartered
- 3 tbsp stone ground mustard
- 3 tbsp whole grain mustard
- ½ cup apple cider vinegar
- 3 tbsp brown sugar
- Salt and pepper to taste
- Sauerkraut, for garnish
Instructions
- Pierce sausages and add sausages, garlic cloves, beer and enough water to cover the brats to a large saucepan over medium-high heat.
- Bring to a boil and reduce heat to simmer sausages 5 minutes. Drain and set aside.
- Line two rimmed baking sheets with foil and preheat over to 425 degrees.
- In a medium bowl, mix apple cider vinegar, mustards and brown sugar until combined and sugar dissolves.
- Combine vegetables in a large bowl and pour dressing over the vegetables; toss to coat.
- Spread vegetables evenly over the two foil-lined baking sheets and season to taste with salt and pepper. Make sure not to crowd vegetables or they won't roast evenly.
- Top vegetables with brats and bake for 50 minutes, switching position of sheet pans every 20 minutes. Toss vegetables halfway through cooking and flip the brats.
- Top with sauerkraut and serve warm.
Recipe Card powered by
Share Your Thoughts