Less one ingredient makes a recipe__


I admit I did something pretty goofy lol, I completely forgot to write down the most important ingredient that’s cooked in this dish and lol it was a bottle of beer. I’m certain this drives you crazy as well, whenever you forget to write down particular ingredients on your shopping list for the recipe(s) that you intended on cooking for the week. So anyway, for awhile I was irritated with myself lol, but then I decided to work with what I had lol and just went with the flow.

I soon learned my lesson though lol, as my version of tonight’s dish was not delicious as it should have been due to the fact I had no beer. Haha! 😀 Oh well, I know to do a better job next time! 🙂 Although, this is a super easy-to-make, fall-inspired meal that’s huge in flavor, but not on prep or clean up!

Oktoberfest sheet pan brats roasted vegetables

Ingredients

4 Bratwurst sausages
1 (12-oz) bottle dark lager beer
Two garlic cloves, crushed
One white onion
2-1/2 C Brussels sprouts, cut in half (outer leaves removed, as needed, and stem trimmed)
1/2 lb small white potatoes (Dutch Yellow), washed and cut in half
1-1/2 C carrots, cut into rounds (if using baby carrots, cut them in half, horizontally)
1/4 C apple cider vinegar
3 Tbsps mustard
2 Tbsps brown sugar
1/2 tsp caraway seeds
Salt and black pepper, to taste

Line a baking dish with foil and set aside. Preheat the oven to 425 degrees F

Instructions

1. Pierce the sausages with a sharp knife. Pour the beer into a pot over medium-high heat and add the sausages and garlic. You may need to combine some water to the pan (just enough to cover the sausages). Bring to a boil, and decrease the heat to medium-low for about five minutes. Drain and set aside. In a small mixing bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.

2. Combine the vegetables in a large mixing bowl. Pour the mustard mixture over the vegetables and stir to coat. Move the vegetables to the baking sheet and place the brats on top. Season with the caraway seeds and salt and black pepper. Cook for forty five-fifty minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are cooked through and tender. Remove and serve warm.

Source Grab A plate

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