Name: Bratwurst and Apple Sheet Pan Roast
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: European cuisine
Ingredients: 4 pcs bratwurst (About 1 lb total, links); 2 pcs apples (Such as honeycrisp or gala, cored and cut into 1-inch chunks); 1 lb potatoes (Such as Yukon gold or red potatoes, cut into 1-inch chunks); 1 pcs onion (Red or yellow, cut into wedges); 2 tbsp rosemary (Fresh leaves, chopped); 2 tbsp dijon mustard; 2 tbsp olive oil; salt (To taste); black pepper (Freshly ground, to taste)

Bratwurst

Prep: 20 min • Cook: 35 min. A simple, flavorful sheet pan dinner featuring hearty bratwurst, crisp apples, and aromatic root vegetables, all roasted to perfection on a single baking sheet. This German-inspired dish minimizes cleanup while maximizing on delicious, comforting flavors.

Preparation time: 20 min
Cooking time: 35 min
Total time: 55 min
Servings: 4
Course: Main
Complexity: Easy

Units:

Scale:

Ingredients

4 pcs bratwurst(About 1 lb total, links)
2 pcs apples(Such as honeycrisp or gala, cored and cut into 1-inch chunks)
1lb potatoes(Such as Yukon gold or red potatoes, cut into 1-inch chunks)
1 pc onion(Red or yellow, cut into wedges)
2 tbsp rosemary(Fresh leaves, chopped)
2 tbsp dijon mustard
2 tbsp olive oil
salt(To taste)
black pepper(Freshly ground, to taste)

Instructions

Roasting

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
In a large bowl, combine the chopped apples, potatoes, and onion wedges. Drizzle with olive oil, add the chopped fresh rosemary, salt, and pepper. Toss to coat everything evenly.
Arrange the seasoned vegetables in a single layer on the prepared baking sheet.
Place the bratwurst links amongst the vegetables on the baking sheet.
Roast for 30-35 minutes, flipping the bratwurst and stirring the vegetables halfway through, until the bratwurst is cooked through and browned, and the vegetables are tender and slightly caramelized.
While the roast is still hot, spread the Dijon mustard over the bratwurst links.

Nutrition

Servings: 4
Serving size (imperial): 7.8 oz

Nutrient	Per serving	Per 100 g	Total (4 servings)
Calories	550.5 kcal	250.2 kcal	2,202 kcal
Protein	22.1 g	10.1 g	88.4 g
Fat	35.2 g	16 g	140.8 g
Carbs	35.5 g	16.1 g	142 g

Tips

Ensure all vegetables and apple chunks are cut to a similar size for even cooking on the sheet pan.
For crispier bratwurst skin, you can briefly sear them on the stovetop before adding them to the sheet pan.
Serve directly from the sheet pan for a rustic feel, or plate with a side of sauerkraut for an authentic German touch.

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Ingredients

4 pcs bratwurst(About 1 lb total, links)
2 pcs apples(Such as honeycrisp or gala, cored and cut into 1-inch chunks)
1lb potatoes(Such as Yukon gold or red potatoes, cut into 1-inch chunks)
1 pc onion(Red or yellow, cut into wedges)
2 tbsp rosemary(Fresh leaves, chopped)
2 tbsp dijon mustard
2 tbsp olive oil
salt(To taste)
black pepper(Freshly ground, to taste)

Instructions

Roasting

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
In a large bowl, combine the chopped apples, potatoes, and onion wedges. Drizzle with olive oil, add the chopped fresh rosemary, salt, and pepper. Toss to coat everything evenly.
Arrange the seasoned vegetables in a single layer on the prepared baking sheet.
Place the bratwurst links amongst the vegetables on the baking sheet.
Roast for 30-35 minutes, flipping the bratwurst and stirring the vegetables halfway through, until the bratwurst is cooked through and browned, and the vegetables are tender and slightly caramelized.
While the roast is still hot, spread the Dijon mustard over the bratwurst links.

Nutrient

Per serving

Per 100 g

Total (4 servings)

Calories

550.5 kcal

250.2 kcal

2,202 kcal

Protein

22.1 g

10.1 g

88.4 g

Fat

35.2 g

16 g

140.8 g

Carbs

35.5 g

16.1 g

142 g

Tips

Ensure all vegetables and apple chunks are cut to a similar size for even cooking on the sheet pan.

For crispier bratwurst skin, you can briefly sear them on the stovetop before adding them to the sheet pan.

Serve directly from the sheet pan for a rustic feel, or plate with a side of sauerkraut for an authentic German touch.