Sheet Pan Beer Brats with Veggies: Roasty, Juicy, and Glazed in Beer-Braised Goodness

These Sheet Pan Beer Brats with Veggies are smoky, malty, and downright weeknight heroic — bratwursts roasted with caramelized onions, hearty vegetables, and a quick beer-mustard glaze that pulls the whole tray together.

It’s a no-fuss, no-flip, full-flavor dinner that’s equally at home on a tailgate menu or a weeknight table with a cold pint.

Ingredients (Serves 4–6)

For the Sheet Pan

• 5–6 uncooked bratwursts
• 1 large onion, sliced
• 3–4 medium potatoes (Yukon Gold or red), chopped
• 2–3 carrots or parsnips, sliced
• 1 bell pepper, sliced
• 2 tbsp olive oil or melted butter
• Salt and black pepper to taste
• Optional: 1 tsp smoked paprika, garlic powder, or caraway seeds

For the Beer Glaze

• ½ cup beer (amber ale, Vienna lager, Märzen — smooth and malty)
• 1 tbsp Dijon or spicy brown mustard
• 1 tbsp honey or brown sugar
• 1 tsp vinegar (apple cider or white wine)
• Optional: splash of Worcestershire or hot sauce

Instructions

Preheat & Prep

• Preheat oven to 425°F (220°C).
• Line a large sheet pan with parchment or foil for easier cleanup.
• Toss chopped veggies and onions with oil, salt, pepper, and any optional spices. Spread out in a single layer. Nestle the bratwursts evenly among the vegetables.

Roast

• Roast for 25–30 minutes, flipping brats once halfway through, until veggies are golden and brats are browned and cooked through (internal temp 160°F).

Make the Glaze

• While everything roasts, combine beer, mustard, honey, and vinegar in a small saucepan.
• Simmer over medium heat 5–7 minutes until slightly reduced and syrupy. Season to taste.

Finish & Serve

• Drizzle glaze over the brats and veggies during the last 5 minutes of roasting or spoon over just before serving.
• Serve straight from the tray with crusty bread, mustard on the side, and a cold pint.

Serving Suggestions

Serve With

• Toasted buns or beer bread
• Sauerkraut or vinegar slaw
• Grainy mustard, beer cheese sauce, or aioli

Make It a Board

• Slice brats and serve tray-style with dipping sauces
• Add roasted apples, pickles, or soft pretzels on the side
• Set out different mustards and let people build their own brat board

Beer Pairing

In the Glaze

• Amber ale, Märzen, or Vienna lager (malty and smooth)
• Brown ale for deeper sweetness
• Avoid IPAs — too bitter for the glaze and roast profile

In Your Glass

• The same beer used in the glaze
• Helles or cream ale for a crisp contrast
• Dunkel or bock for a full malt pairing
• Saison for a dry, herbal counterpoint

Final Thoughts

Sheet Pan Beer Brats with Veggies are fast, hearty, and everything dinner should be — juicy sausages, golden roast edges, and a sticky beer glaze that turns your oven into a brewpub.

One pan, minimal cleanup, and total flavor payoff. Cheers to roasted roots, bratwurst heat, and beer in every layer! 🔥🌭🍺

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