Sheet Pan Bratwurst with Apples & Mustard Dipping Sauce

Sheet Pan Bratwurst with Apples & Mustard Dipping Sauce
By Caroline Fey, chef, culinary consultant, and cooking school instructor. Learn more at and @carolinefey.

Best For: Dinner
Prep Time: 15 minutes
Bake Time: ~20 minutes
Serves: 3 to 4



Brats & Apples
    • 4 brats, uncooked
    • 4 shallots, cut in half and peeled (leave the root end on)
    • 1½ pounds of Brussels sprouts, cut in half and ends trimmed
    • 2 tsp fresh thyme
    • ¼ cup olive oil
    • 1 tsp kosher salt
    • ¼ tsp pepper
    • 2 apples, cut into wedges (we recommend firmer apples like EverCrisp®, Pink Lady®, or Ambrosia)

    Mustard Dipping Sauce

      • ½ cup whole grain mustard
      • 2 Tbsp Dijon mustard
      • ¼ cup mayonnaise
      • 1 Tbsp honey
      • 1 Tbsp apple cider vinegar
      • 1 garlic clove, minced or grated
      • ¼ tsp salt

      To Serve

        • Lemon wedges
        • Fresh thyme sprigs


        Brats & Apples
          1. Preheat oven to 425º F.
          2. Place the brats, shallots, Brussels sprouts, and thyme leaves on a baking sheet. Drizzle with oil and sprinkle with salt and pepper, then toss.
          3. Bake for 8 to 10 minutes, or until the Brussels sprouts are beginning to char at the edges and the brats are starting to sizzle.
          4. Remove and scatter the apple slices around the baking sheet. Cook for another 6 to 8 minutes, or until the apple skins are bright red and the apples are just tender and the brats are cooked through.

        Mustard Dipping Sauce

          1. Mix all ingredients together and set aside until serving.

        To Serve

          1. Serve the dish right off the baking sheet, with lemon halves or wedges and fresh thyme sprigs if desired. Enjoy!

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