Oktoberfest Sheet Pan Brats

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  500 g Potato, Red
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  140 g Yellow Onion
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  155 g Carrots
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  1 lbs Brussels Sprouts
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  2 Apple, Granny Smith(334g)
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  2 tbsp Vegetable oil
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  1 tsp 1 tsp salt ($0.04)
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  1 tsp 1 Tsp Black Pepper (Freshly Cracked, $0.16)
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  0.5 tsp Garlic powder
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  0.5 tsp ½ tsp paprika ($0.04)
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  5 Bratwurst, Pork(350g)
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  0.3 cup Mayonnaise, Regular
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  0.3 cup Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  1 tsp Brown sugar
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  1 tbsp Vinegar, Apple Cider

Instructions

1. 1Wash and cut the potatoes into 1-inch cubes, slice the onions into thick wedges, cut the carrots into 2-inch pieces, halve the Brussels sprouts, and slice the apple into thin wedges; set the apple aside separately.
2. 2Heat vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering, then add the potatoes, onions, carrots, and Brussels sprouts; cook for 8–10 minutes, stirring occasionally, until the potatoes begin to soften and the vegetables show light browning at the edges.
3. 3Push the vegetables to the sides of the skillet and nestle the bratwurst in the center; cook for 6–8 minutes over medium-high heat until the bottom of each brat is golden brown, then flip and cook for another 6–8 minutes until the second side is golden and the internal temperature reaches 160°F.
4. 4Add the apple slices to the skillet and sprinkle all contents with garlic powder; toss gently to combine and cook for 3–4 minutes over medium heat until the apples are just tender.
5. 5While the brats finish cooking, whisk together the mayonnaise, Dijon mustard, brown sugar, and apple cider vinegar in a small bowl until smooth.
6. 6Divide the bratwurst, vegetables, and apples evenly into 5 airtight containers while hot, allowing them to cool to room temperature before sealing.
7. 7Drizzle each portion with the mustard sauce just before serving or store the sauce separately in small containers for up to 5 days.