Oktoberfest brats and roasted veggies

I found an Oktoberfest recipe online this last weekend and wanted to give it a try(it’s safe to say I’m excited for fall!) The original recipe has you boiling the brats in beer and coating the veggies in brown sugar for roasting but I omitted those things and it was still just as good.

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For one serving:

– dice up 4 oz of fingerling golden potatoes

– 4 oz of baby carrots

– 4 oz of Brussels sprouts

 throw all in a bowl. In a separate dish, mix 1/4 cup of apple cider vinegar and 4 TBL of mustard, then pour over veggies and stir to coat evenly.

Lay all veggies out on a sheet pan, sprinkle with salt and pepper.

Pierce chicken sausages with a knife and lay on top of veggies.

Bake at 425 for 45-50 minutes, tossing once halfway through and flipping sausages.

Remove and serve warm! Scroll to see the finished dish and total macros per serving.

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