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Octoberfest Sheet Pan Brats & Veggies with Brown Butter & Sage
October 18, 2019
Octoberfest can be any day with this fantastically satisfying recipe.
Octoberfest Sheet Pan Brats & Veggies with Brown Butter & Sage
Roasting makes everything better - this recipe makes a great hearty brunch or dinner! Add some bread and salad to the table and you've got a fall feast!
Ingredients:
- ¼ cup Well Seasoned Extra Virgin Olive Oil*
- 1 small green cabbage cut in 8 wedges through core
- 1 ¼ pounds nugget potatoes, halved
- 6 garlic cloves, lightly crushed
- 4 fresh sage sprigs
- ½ tsp kosher salt*
- ½ tsp freshly ground black pepper*
- 4 uncooked bratwurst
- ¼ cup butter
- 20 small sage leaves
- *Available from Well Seasoned
Instructions:
- Preheat oven to 425 degrees
- Place the cabbage wedges, potato halves, garlic cloves on a sheet pan and drizzle with the olive oil. Toss with your hands to ensure everything is well coated. Add 2 sage sprigs to the pan and season with salt and pepper. Cover pan tightly with foil; roast for 20 minutes.
- Remove foil from pan. Nestle the bratwurst amongst the vegetables and roll them in a bit of the hot oil. Continue roasting for about 15 minutes. Remove from the oven and with tongs, turn cabbage, potatoes and bratwurst over so they brown evenly.
- Continue roasting until everything is tender, golden and cooked through (bratwurst should reach 160 degrees), about 5 minutes more. Transfer everything to a large platter.
- Meanwhile, in a small frying pan, melt the butter over medium high heat until foamy. Add sage leaves; cook until butter is brown and nutty and sage is crisp, 30 to 60 seconds. Spoon mixture over all the veggies and brats.
- Serve immediately.
Prep Time:
25 Minutes
Cook time: 60 Min
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