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:

1. Preheat oven to 425 degrees
2. 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.
3. 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.
4. 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.
5. 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.
6. Serve immediately.

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