Penny Tries Sunny's Octoberfest Sheet pan Dinner. Perfect No-Fuss Dinner for Family and Friends!

October is almost here!

I am so ready for all the Fall flavors, especially if it's an easy sheet pan dinner with little clean-up!

The original recipe was from the Food Network by Sunny Anderson.

I tweaked it a little bit. I exchanged sweet potatoes for russet potatoes, etc.

I love everything about a sheet pan (cheat sheet) meal!

I think you will enjoy this recipe during Octoberfest and all through the cooler temperatures.

This is an easy recipe for weekday or weekend dinners. This Octoberfest sheet pan dinner is also an easy way to entertain your friends.

To get the original recipe click here for Sunny's Oktoberfest Cheat Sheet

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Information and Tips

*I copied the original recipe for your convenience and added my pics, substitutions (which are highlighted), and extra comments and recommendations.

I substituted sweet potatoes because of their increased fiber and nutritional value. And because I just love sweet potatoes! But, if you don't like sweet potatoes, keep to the original recipe. Or you could even use a combination of russet potatoes and sweet potatoes.

You are the boss. Feel free to make changes and substitutions!

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Are you ready for your Octoberfest celebration?! Let's get started!

Ingredients:

Cabbage: note: I make extra sauce to put on the cabbage. Four 1/2-inch-thick slices of red cabbage 2 tablespoons olive oil 1 teaspoon grainy Dijon mustard- you can substitute with regular Dijon or honey mustard. 1 tablespoon orange juice 1 teaspoon hot honey (I like Mike’s Hot Honey here) Kosher salt and freshly ground black pepper

Potatoes and Sausage: 2 russet potatoes, sliced into 1/2-inch planks lengthwise, flesh patted dry. I used sweet potatoes- 1 large or 2 small. Olive oil, for brushing Garlic powder, for dusting Onion powder, for dusting Paprika, for dusting Kosher salt and freshly ground black pepper *4 bratwurst or knockwurst sausages. I used bratwurst. See below for the difference between bratwurst and knockwurst.

Mustard Sauce: Make extra! This sauce is wonderful on roasted veggies! 1/2 cup orange juice 1/4 cup grainy Dijon mustard, (I used honey mustard because I had it on hand). 1/4 cup chopped fresh parsley 1 tablespoon hot honey (I like Mike’s Hot Honey here) Hot honey is the bomb! But if you don't have it, use regular honey. Kosher salt and freshly ground black pepper

*The Difference bewween Bratwurst and Knockwurst

From: webstaurantstore.com

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DirectionsSpecial equipment: nonstick aluminum foil. I used parchment paper- either will work.

1. For the cabbage: Preheat the oven to 400 degrees F. Line 2 rimmed baking sheets with nonstick aluminum foil. I used one large baking sheet and lined it with parchment paper.

2. Lay the cabbage slices flat on the baking sheets, two slices per sheet. Whisk together the olive oil, Dijon mustard, orange juice, honey, a pinch of salt, and a few grinds of black pepper in a small bowl. Brush the mixture over the cabbage, then flip them and brush again. I reserved some of the sauce to brush on the brats and potatoes.

Brush the mustard mixture on the cabbage.

3. For the potatoes and sausage: Place the potato planks on the baking sheet with the cabbage, divide them evenly between the two, and brush on both sides with olive oil. Sprinkle both sides with a dusting of garlic powder, onion powder, paprika, a pinch of salt, and a few grinds of pepper.

Feel free to use 2 sheet pans, I had a very large one that worked.

I could have cut the sweet potatoes more uniformly- but going for a rustic look! 😂

4. Add the bratwursts, two per baking sheet, (or everything on one large baking sheet), and brush with oil. Roast, flipping everything halfway through, for 30 to 35 minutes.

Flip the items for equal browning

When I flipped the ingredients, I noticed the sweet potatoes were getting done sooner than expected.

I took them out about 10 minutes before the rest of the ingredients. Cooking times with differ depending on how thick you cut the vegetables.

I took the sweet potatoes out early.

Be sure to check on your sheet pan 10 minutes before the end of the cooking time, in case ingredients are done early.

Russett potatoes may not have needed to be taken out early. Again, it depends on how thick the potatoes are cut.

5. For the mustard sauce: In a small bowl, stir together the orange juice, Dijon mustard, parsley, honey, a pinch of salt, and a few grinds of pepper.

The mustard sauce

Make extra! Wonderful on roasted veggies or as a sauce for proteins!

6. Chop the cabbage and transfer it to a plate with the potatoes and bratwurst. Drizzle the mustard sauce over the top. Serve immediately.

Beautiful Fall colors!

I love these pretty Fall colors and flavors!

You could leave everything on the sheet pan for easy serving.

However, if you want to make a spicy slaw- chop up the cabbage, and add/drizzle the mustard sauce into the cabbage as per directions.

Also, you could purchase some hearty buns and serve the brats in the buns with cabbage and mustard sauce.

I chopped up the cabbage and put it on the bottom of the platter, and added the brats and the potatoes on top. Then I drizzled some extra mustard sauce.

You could arrange all the ingredients separately; that would be pretty as well.

Arrange the platter however you like!

Happy Octoberfest, Fall celebration, or just a meal at home with your family!

No matter what, you're going to love this easy sheet pan dinner! 🍁

Guten Appetit! ❤️😘 p