Bratwurst Sheet Pan Dinner: Bratwurst, potatoes, onions, and cabbage are roasted with a mustard maple vinaigrette for an easy, flavorful one pan meal.
There was the adorable little village, Helen, in the foothill mountains in Georgia that my family visited several times a year. As a family we loved the hiking trails. There were trails with waterfalls, rocky terrains and peaceful lakes. Some of our favorite family hikes occurred right in that town.
But my first memory of Helen, was when my entire extended family came to visit from Ohio for my first Thanksgiving in the south. Hosting both sets of in-laws and all my siblings and their spouses was quite an adventure–but we will save that story for another day. But the day after our Thanksgiving feast, we all decided to pile in cars and head up to this little German town.
Oh what fun it was! The small town’s main street looked just like an old German village, complete with horse and carriage rides. The street was crowded with people checking out the antique stores, the model train museum, and the chocolate store named Hazel and Gretel–so cute! But I will never forget the smell of hot pretzels, struesels, and bratwurst simmering in beer.
While I have fond memories of my first visit to Helen, my husband did not share my amusement with the town. I think he was upset he being dragged in and out of antique stores and missing football games.
But the one thing he did appreciate, were the brats. He loves brats.
His love of brats and my love of one pan meals was the inspiration for this easy sheet pan meal.
Bratwurst Sheet Pan Dinner
Bratwurst, baby potatoes, onions and cabbage are roasted together with a Maple and Mustard Vinaigrette. It is the perfect way to bring German flavors weeknight cuisine.
The cabbage and potatoes are crispy on the outside and creamy on the inside. Everything is a bit caramelized from the maple in the dressing. This dish is sweet and savory. And again, ONE PAN!!
How to Roast Cabbage with Bratwurst and Potatoes
Step One: Boil Bratwurst
I first boiled my Bratwurst in beer to give the sausage more flavor. You can skip this step if you want–it is really just a trick to infuse the bratwurst with a delicious hoppy flavor from the beer.
Step Two: Prepare Cabbage and Potatoes
- Slice one large head of cabbage into 8 wedges.
- Wash and dry baby potatoes
- Slice one onion.
- Add the brats to a sheet pan with baby potatoes, sliced onions, and wedges of cabbage.
Step Three: Prepare the Maple Mustard Glaze
- Whisk together maple syrup, brown mustard and olive oil together.
- Drizzle over veggies and sausage and toss to coat.
Step Four: Roast the Sausage and Cabbage
And then roast. And let the magic happen. All on one pan. Dinner Done.
Notes on Bratwurst and Cabbage
- This is the perfect one pan meal for Octoberfest.
- If you want this dish to remain Gluten-Free, do NOT boil your bratwurst in beer prior to roasting.
- You can use any type of Bratwurst you like–Turkey, Chicken, Beef, or Pork
- If you don’t have new potatoes, use red potatoes, cut into fourths.
More One Pan Dinner Recipes
- Easy Sheet Pan Chicken Thighs with Brussel Sprouts and Potatoes
- One Pot Macaroni and Cheese
- Quinoa Jambalaya
Oktoberfest Sheet Pan Recipe
Bratwurst Sheet Pan Dinner
Ingredients
- 6 links of nitrate free Bratwurst Sausages
- 2 pounds baby new potatoes scrubbed (I used a medley of colors, but any will work)
- 1 head of cabbage cored and cut into 8 wedges
- 1 large onion sliced
- 1 tablespoon olive oil
- 1 tablespoon maple syrup
- 1 tablespoon spicy brown mustard
- 1 teaspoon minced garlic
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 can beer optional
Instructions
- Preheat oven to 425 degrees.
- Parboil brats in beer for 10 minutes if desired.
- Mix together the maple, mustard, mustard, garlic and salt and pepper together.
- Place potatoes, cabbage, onions, and brats on sheet pan. Drizzle with mustard dressing and toss. Spread out in even layer.
- Roast for 35-40 minutes, or until cabbage is browned and potatoes are cooked through.
Kristen Chidsey
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We made this tonight with delicata squash, sweet potato, red cabbage, chickpeas, and sausage made with red wine and cheese. It was phenomenal. Many thanks!
Oh my goodness Desiree–I have to try that sausage!!! So glad you enjoyed it <3
This looks great! I love that you can make in one pan…. always a plus to me. My hubby loves brats too …then again who doesn’t. 😉
One pan is always a winner!!
My husband would have been with yours—they would have found a bar somewhere to eat brats and watch football! I’m loving this delicious dish—a wonderful way to eat brats when it’s too cold to grill!
LOL! Yes, they would have enjoyed a beer, a brat and football for sure!
What a fun idea – I like the sound of your mustardy dressing as well. Yum!
The dressing adds so much flavor Caroline!