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.
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.