Sheet Pan dinners are an amazing way to cut down on dishes and make a great food. When you can put everything on the pan at once and pop it in the oven while you do other things around the house, it’s a win-win on a weeknight. This week I made Brats & Spuds Sheet Pan Dinner – and it turned out so so good.
If you can’t find fingerling potatoes – you can totally just use baby potatoes of any kind (red, golden, etc.). I like to use the multicolored fingerling potatoes because it’s just more fun. You can also change up the veggies – I love the combo of onions and peppers but you could add other things as well. I included mushrooms (mostly because I had some on hand and wanted to use them). You could add broccoli, zucchini, or squash too.
Sometimes when I make a dish, I decide at some point to tweak it or change it in some way. When I pulled the sheet pan out of the oven, I immediately thought – this needs a sauce of some sort. And the hubby immediately say it needs BEER CHEESE! So I decided to make a quick beer cheese sauce to go on top of the brats & spuds. I have added that recipe below.
Now Let’s Get Cookin’!
Brats & Spuds Sheet Pan Dinner
- 12 Brats
- 1 12 oz can Lager
- 3 Garlic Cloves minced
- 2 lbs Fingerling Potatoes
- 1 Red Onion sliced
- 1 Red Bell Pepper sliced
- 1 Green Bell Pepper sliced
- 5 Baby Bella Mushrooms sliced
- 2 tbsp Avocado Oil
- 1 tsp Salt
- 1 tsp Coarse Black Pepper
- 1 tsp Parsley
- 1 tsp Garlic Powder
- Prepare all of the ingredients. Preheat oven to 425deg.
- Add brats, garlic cloves and beer to bowl and let marinade for 30 minutes.
- In a bowl, combine potatoes, half of oil, and seasonings. Toss to coat. Pour contents into a mostly single layer on a large baking sheet. Place in oven for 30 minutes (while brats are marinating).
- In the same bowl, add remaining oil, onions, bell peppers and mushrooms. Toss to coat. After 30 minutes of baking, remove potatoes from oven and cover with veggie mixture.
- Remove brats from beer, and add, evenly spaced, on top of potato & pepper mixture. Place in oven and cook for and additional 30 minutes.
Beer Cheese Sauce
- 4 tbsp Butter
- 1 tsp Garlic Powder
- 4 tbsp Flour
- 12 oz Lager
- 1 cup Heavy Cream
- 2 cups Cheddar cheese shredded
- Prepare all of the ingredients.
- In a sauce pan over medium heat, add butter and garlic powder. Once melted add flour and whisk together. Let cook for 2-3 minutes.
- Pour lager into pan while whisking. Cook for 3 minutes more (all foam should be gone). Whisk in heavy cream and cook another 3 minutes.
- Add cheese, a handful at a time, until fully incorporated.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here: