Pierce brats with a fork several times. Place in pan and cover with beer. Bring to a boil and then simmer for 10 minutes. Remove brats from pan and pat.
Mix together the maple, mustard, mustard, oil, garlic and salt and pepper together.
Place potatoes, cabbage, onions, and brats on a sheet pan. Drizzle with mustard dressing and toss to coat. Spread out in even layer.
Roast for 35-40 minutes, or until cabbage is browned and potatoes are cooked through.
Notes
Gluten-Free Modification: Be sure your brats are gluten-free and do not use beer to boil your bratwurst. Either skip that step OR use apple cider or stock.Beer/Alternatives to Beer: If you opt to par-boil your brats before roasting, I recommend selecting a German lager, such as Sam Adams Oktoberfest for the most flavor. If you are opposed to using beer, you can par-boil in apple cider or chicken stock which also imparts delicious flavor. Bratwurst: You can use any type of Bratwurst you like--Turkey, Chicken, Beef, or Pork.Potatoes: If you don't have new potatoes, use red potatoes or even russet potatoes, cut into fourths.Storage: Leftovers can be stored in the refrigerator for up to 3 days. It is best to reheat in a 400-degree F oven for 15 minutes to keep everything nice and crispy when serving leftovers.