Sheet Pan Bratwurst with Apples & Mustard Dipping Sauce
Best For: Dinner
Serves: 3 to 4
Ingredients
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
Directions
Brats & Apples- Preheat oven to 425º F.
- Place the brats, shallots, Brussels sprouts, and thyme leaves on a baking sheet. Drizzle with oil and sprinkle with salt and pepper, then toss.
- 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.
- 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
- Mix all ingredients together and set aside until serving.
To Serve
-
Serve the dish right off the baking sheet, with lemon halves or wedges and fresh thyme sprigs if desired. Enjoy!