Oktoberfest Sheet Pan Meal

Time for a seasonal sheet pan recipe! This recipe is probably little different than you have ever seen before. Initially my plan was to boil the brats in gluten-free beer, but then it crossed my mind to use a hard cider instead. And then at the store I noticed a pumpkin spiced hard cider, which was a NO BRAINER!!

This recipe is extra special and incredibly delicious, thanks in part to the leftover cider getting boiled down into a super tasty cider maple mustard sauce. Another great thing about this recipe is that we figured out an alternative keto friendly version so no matter your style of eating, you can enjoy the best of both worlds.

If you are a bacon lover and want to take this recipe to an even more incredible level, feel free to use about a half pound of thick cut bacon (the ends and pieces package from Trader Joe’s would be perfect for this recipe!). It can be thrown on the sheet pan about 1/3 of the way through roasting. Just cut way down on how much oil is used on the pan because the bacon will release a lot of fatty goodness which will add even more great flavor to the vegetables!

Ready to eat? I know I am! Let’s get cooking!

Oktoberfest Sheet Pan with Bratz and a Hard Cider Maple Mustard Sauce

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Yield: 5-6 servings

Author: Brittany Angell

Prep time: 10 MinInactive time: 30 MinTotal time: 40 Min

Ingredients

For the sheet pan

• 5 Beer Brats
• 24 Oz Pumpkin cider OR Gluten Free Hard Cider OR Beef Broth
• 1 Medium Sized Celery Root (cut into 1/2 inch thick cubes) OR 2-3 Potatoes (washed, peeled, and cubed
• 1/2 medium red cabbage, cut into 1/2 inch thick wedges
• 1 red onion, cut into 1/2 inch thick rings
• 1/4 Tsp Himalayan salt
• 1/4 Tsp Black Pepper
• 2 Tsp Caraway Seeds
• 2 Tsp Dried Parsley
• 1/4 Cup Avocado Oil

Cider Maple Mustard Sauce (skip this version if you are keto — see keto notes below!)

• Leftover cider, in the pot from boiling the brats
• 1/4 Cup + 1 Tbsp Maple Syrup
• 3 Tsp Yellow Mustard (to taste)
• 1/4 Tsp Himalayan Salt
• 1/4 Tsp Black Pepper
• 2 1/2 Tbsp of water

Instructions

1. Preheat the oven to 425 degrees and line a sheet pan with parchment paper. While the oven is preheating, begin marinating the bratz in the pumpkin cider in a large pot over medium heat until the cider is almost gone and resembles caramel. Set the bratz aside, but leave the cider in the pot for later.
2. On the sheet pan place the cabbage, onions, and celery root spread out. Top the vegetables with the avocado oil, salt, pepper, caraway seeds, and dried parsley then place in the preheated oven for 35-40 minutes.
3. In the pot with the leftover cider, whisk in the maple syrup, yellow mustard, salt, and black pepper over a low heat to create the maple mustard sauce. As the sauce sits it will begin to thicken. If you want to thin it out, just add water.
4. After the 40 minutes after up, add the bratz into the sheet pan and with an additional 3 tbsp of avocado oil over everything and place back into the oven for 25 minutes.
5. Once the veggies and brats are perfectly roasted, drizzle the cider maple mustard sauce all over the sheet pan and serve!

Notes:

HOW TO MAKE THIS RECIPE KETO!

1. Simmer the brats in beef broth instead of hard cider!

2. Make the following sugar free maple mustard sauce by combining all of the ingredients in a saucepan, whisking, and simmering until a sauce forms! Set aside.

•  3 tbsp butter or coconut oil
•   1 1/2 tsp dry mustard powder
•  1 tsp sea salt
•  1 tsp black pepper
• 1/4 tsp dried thyme
• 1/2 cup sugar free maple syrup
•  1/3 cup apple cider vinegar
• Optional: If you want the sauce a little sweeter- 1/4 Tsp of liquid stevia or liquid monk fruit extract can be added.

3. Follow the directions for roasting the vegetables, adding the brats to the sheet pan at the same time. Dispose of the beef broth or use for another recipe.

4. When the veggies and brats are done roasting, drizzle the maple mustard sauce all over the finished sheet pan!