Sweet, salty, and savory–this recipe brings together delicious fall inspired flavors without the hassle of prep or clean-up! Easy to make and great on a chilly day to warm up your kitchen and your family’s bellies.

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Prep time: 10 minutes

Cook time: 25 minutes

Total time: 35 minutes

Makes 4 servings

• 4 beef bratwurst sausages (or your favorite plain bratwurst, not flavored!)
• 2 apples, cut into quarters
• 2-1/2 cups brussel sprouts, halved
• 1-1/2 cups baby carrots or carrot sticks
• 2 garlic cloves (or about 2 Tablespoons minced garlic)
• 1 white or yellow onion
• 10-12 mini potatoes, halved
• 3 Tablespoons brown mustard
• 2 Tablespoons brown sugar
• 1/2 teaspoon caraway seeds (I have used celery seeds too, also good)
• Salt + pepper, to taste
• 1/4 cup apple cider vinegar
• 1-12 oz bottle dark lager beer (optional)
• 4 hotdog buns

Optional bratwurst toppings:

• Dijon or brown mustard
• Mustard seed
• Sauerkraut
• Pickle spears
• Bacon

• Preheat oven to 400 degrees Fahrenheit.
• Optional step: Pour your 12 oz dark lager into a medium pan and add the bratwurst sausages. Bring to a boil and simmer for about 5 minutes on low.
• Chop your apples and veggies and add them to a large bowl with the garlic.
• In a smaller bowl, combine mustard, brown sugar, caraway seeds, salt and pepper, and 1/2 cup apple cider vinegar. Whisk to combine.
• Pour your small bowl over your apples and veggies and toss to coat evenly.
• On a baking sheet lined with parchment paper, dump out your apples and veggies in an even layer. Set your bratwursts on top.
• Bake for 25-30 minutes until your bratwursts and veggies are browned and tender.
• Serve hot and top brats with optional toppings and dip potatoes and veggies in brown mustard and mustard seed to really add to the fall flavors.

• This recipe is pretty versatile and you can sub a few things or eliminate them to your preference. For example, if you don’t like brussel sprouts, you could easily sub broccoli. If you don’t want the apples with the veggies, leave them out and just add in a few extra veggies. You can truly make it what you want.
• You don’t have to serve the brats in buns. I have served this with the brats on their own and just used dipping sauces with sauerkraut for each person to use what they want.
• As stated above, soaking the brats in the beer is totally optional. It does add another layer of flavor, but it doesn’t take away from the dish if you choose not to. I’ve done it both ways and since being alcohol free, I haven’t soaked them and it still turns out delicious.

The ultimate fall recipe to add to your dinner mix! I love this one because it’s easy to make, full of flavor, and the cleanup is a breeze because it’s just tossing away the parchment paper and wiping the pan down without having to scrub or soak anything.

It is also a fun dish to serve to a crowd (football gatherings or fall parties) and can easily be doubled to serve more people. You may need to cook just a few extra minutes to accommodate for the extra veggies.

And if you are a beer person, this is a great dish to have with a cold Oktoberfest brew. Just be prepared for a loud dinner (lots of burping!).

Until next time,