October has arrived and everyone (including myself) is going crazy for pumpkins and the changing leaves! While I am definitely all for those things my palette has officially changed from sweet fruits of summer to the complex depth of roasted root vegetables. And for cozying up with a good seasonal craft beer.
C A N A N Y O N E E L S E R E L A T E ? ?
I KNOW I’m not the only one who’s mood and attitude change with the coming of the cooler air of October. With the most quoted line about the first full month of fall, that you with out a doubt saw on October 1st, being…
“I’m so glad I live in a world where there are Octobers.”
-L.M. Montgomery, Anne of Green Gables
I too love that October exists. And more specifically all the beer festivals. Now I am definitely more of a wine connoisseur but I won’t pass up those spicy seasonal beers that breweries craft. Which leads me to this celebratory dish, Oktoberfest Brats & Roasted Vegetables. Brenton and I visited Munich about 6 years ago and we cannot wait to head back! We of course hit the Hofbrahaus a few times and each time was better than the last. This dish is an ode to the granddaddy of all beer festivals, Munich’s Oktoberfest!
Made with Brats Hans Organic Bratwurst Chicken Sausage which really tasted like the traditional brat! Having access to alternatives to beef and pork are a value of mine. One because I don’t enjoy the flavor of beef and two because eating and feeding my family lean meats is important to me.
A big old pile of hot brussels sprouts, sweet yams, carrots, onions, beets, kale and apples reminds me so much of Germany. As if just roasting all these popular German vegetables weren’t enough I went a head and poured some New Belgium Voodoo Ranger Atomic Pumpkin Ale Beer in the pan during the last 10 minutes of roasting to add some more complexity to the flavor.
This recipe is all things…
Fall
Complex
Comforting
Earthy
Filling
German
Healthy
Delicious
I absolutely cannot wait to hear about your adventures with this recipe. Please come back and tell me how it goes and stay tuned for more recipes! Leave a comment, rate it, and don’t forget to tag a photo #hhteats on Instagram. Cheers (with a big mug of cold beer), friends!
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| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Servings |
people
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- 1 lb brussels sprouts halved
- 4 carrots peeled, cut into 1/2" pieces
- 2 medium beets peeled, cut into 1/2" pieces
- 1 medium yellow onion 1/8th
- 1 medium gala apple peeled, cut into 1/2" pieces
- 1 medium sweet yam peeled, cut into 1/2" pieces
- 1 tbsp fresh sage chopped
- 1 tbsp coconut oil melted
- 1 package Brats Hans Organic Bratwurst Chicken Sausage
- 2 cups kale chopped
- 1 cup New Belgium Voodoo Ranger Atomic Pumpkin Ale Beer
- 2 tbsp coconut oil melted
Ingredients
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- Preheat oven to 400F. Prep the vegetables & apple according to ingredient list.
- Toss vegetables and sage in the melted coconut. Season with salt and pepper to taste.
- Spread vegetables into a single layer onto a baking sheet. Bake for 25 minutes.
- Add apples to the pan and toss. Pour the 1 cup New Belgium Voodoo Ranger Atomic Pumpkin Ale Beer over vegetable mixture and bake for another 10 minutes or until all vegetables are fork tender.
- While the vegetables are in their final roast heat the brats in a skillet according to the package directions. Keep warm until ready to serve.
- Top vegetable mixture with brats and serve! Enjoy the Germanness of the dish!
