Oktoberfest Sheet Pan with Bratz and a Hard Cider Maple Mustard Sauce! ( Paleo, Egg Free, Nut Free, Gluten free, Keto, Dairy Free)
Time for a seasonal sheet pan !! This recipe is probably little different than you have ever seen before!! Initially my plan was to boil the brats in gluten free beer but then it crossed my mind to use a hard cider instead.. and then at the store I noticed a pumpkin spiced hard cider which was a NO BRAINER!!
This recipe is extra special and incredibly delicious thanks in part to the leftover cider getting boiled down into a DELICIOUS cider maple mustard sauce.
Another great thing about this recipe is that we figured out an alternative keto friendly version so it’s the best of both worlds.
If you are a bacon lover, and want to take this recipe to an even more incredible level, feel free to use about 1/2 Lb of Thick Cut Bacon (The ends and pieces package from Trader Joes would be perfect for this in particular). It can be thrown on the sheet pan about 1/3 of the water of roasting. Just cut way down on how much oil is used on the pan because the bacon will release a lot of fatty goodness which will add even more great flavor to the vegetables!
Yield: 5-6 servings.
5 Beer Bratz
24 Oz Pumpkin cider OR Gluten Free hard Cider or Beef Broth
1 Medium Sized Celery Root, 1/2 inch thick cubes OR 2-3 Potatoes Washed, Peeled and Cubed.
1/2 Medium sized Red Cabbage, 1/2 inch thick wedges
1 Red Onion, 1/2 inch thick rings
1/4 Tsp Himalayan salt
1/4 Tsp Black Pepper
2 Tsp Caraway Seeds
2 Tsp Dried Parsley
1/4 Cup Avocado Oil
Cider Maple Mustard Sauce: (skip this version if you are keto!)
Leftover cider, in the pot from boiling the brats.
1/4 Cup + 1 Tbsp Maple Syrup
2-3 Tsp Yellow Mustard (to taste)
1/4 Tsp Himalayan Salt
1/4 Tsp Black Pepper
2 1/2 Tbsp of water
Preheat the oven to 425 degrees and line a sheet pan with parchment paper. While the oven is preheating, in a large pot begin marinating the bratz in the pumpkin cider on medium heat until the cider is almost gone and resembles caramel. Set the bratz aside, but leave the cider in the pot for later.
On the sheet pan place the cabbage, onions, and celery root spread out. Top the vegetables with vegetable oil, salt, pepper, caraway seeds, and dried parsley then place in the preheated oven for 40 minutes.
In the pot with the leftover cider, whisk in maple syrup, yellow mustard, salt, and black pepper over a low heat to create the maple mustard sauce. As the sauce sits it will begin to thicken, just add water.
After the 40 minutes after up, add the bratz into the sheet pan and an additional 3 Tbsp of vegetable oil over everything and place back into the oven for 25 minutes. Once the veggies and brats are perfectly roasted drizzle the cider maple mustard sauce all over the sheet pan and serve!
HOW TO MAKE THIS RECIPE KETO!
1) Simmer the brats in Beef Broth instead of hard cider!
2) Make the following sugar free maple mustard sauce. (combine in a sauce pan, whisk and simmer until a sauce forms!) set aside.
3 Tbsp Butter or Coconut Oil
1 1/2 tsp dry mustard powder
1 tsp sea salt
1 tsp black pepper
1/4 tsp dried thyme
1/2 cup Sugar Free Maple Syrup
1/3 cup apple cider vinegar
Optional: If you want the sauce a little sweeter- 1/4 Tsp of Liquid Stevia or Liquid Monk Fruit Can be added.
3) Follow the directions for roasting the vegetables, adding the brats to the sheet pan at the same time. (dispose of the beef brother or use for another recipe).
4) Drizzle the Maple Mustard Sauce all over the finished sheet pan!