German Sheet Pan Dinner

I’m on day 2 of this whole Keto diet thing and it’s going well…so far. I may or may not have day-dreamt about a peppermint ice cream shake from Braum’s the whole way home.

I’ve been chugging water like it’s my life blood. I’ve already blown through more than a gallon of water today. Multiple trips to the bathroom + a hearty workout (3.5 miles on the elliptical) means it has gone pretty much through my system. But, I’m trying to ward off the dreaded Keto flu as my body transitions to fueling itself on mainly fats.

I still have two recipes left from before my diet began, so don’t be shocked when you see potatoes on the recipe below!

I was trying to think of a good sheet pan dinner a few weeks ago that I hadn’t seen on Pinterest or anywhere else, and I came up with this. Bratwurst and I go way back—I mean wayyy back. I love those succulent German sausages. They’re best served with sauerkraut or cabbage and a hearty helping of potatoes.

Ah, potatoes. How I miss thee.

I digress. This sheet pan dinner does exactly what it should do: fit a whole magnificent meal on one pan, while being filling and hitting most of the food groups. I used a mix of different colored baby potatoes, but you could use fingerling or just plain ol’ red potatoes if you like. A saucy mixture of whole seed mustard to drizzle on top and you’ve got yourself a pretty delicious sheet pan dinner.

Enjoy!

Step-By-Step Instructions

Preheat oven to 425 degrees. Put brats in a large pot and heat burner to medium heat. Pour in beer and boil for 10 minutes.

In a small bowl, stir together maple syrup, oil, garlic, salt, pepper, and mustard.

Place cabbage, onion and potatoes on a large, rimmed baking sheet. Top with brats and drizzle mustard sauce over the top. Toss to coat.

Roast for 30-45 minutes or until cabbae is browned and potatoes are tender.