This Oktoberfest-inspired meal is the perfect fall dinner for a busy weeknight. The flavors of fresh-picked mountain apples, sweet potatoes, and chicken brats are balanced with Belgian white ale. Enjoy the flavors of the season with this healthy, no-fuss, and one-dish recipe!
Fall in the mountains means apple season! I found myself with way more apples and local cider than I knew what to do with. I can only make so many apple pies and apple cakes before I go into a sugar overload. So, I opted for something savory and relatively healthy. Because I live in Asheville, aka “Beer City,” I felt obligated to add beer. Life’s too short, right?!
I opted for chicken brats instead of the traditional pork, which saves on saturated fat and calories! (Go ahead, enjoy the rest of that beer!) You can really use whichever vegetables you like in this dish. Brussels sprouts would be delicious, as well as traditional white potatoes instead of the sweet potatoes. The best part? This dish is a one-pan meal! That means a stress-free dinner for a busy weeknight.
Last but not least, this recipe is a fabulous excuse to crack open a beer after a long workday! My recipe calls for about 1 cup of beer. I recommend something similar to a Belgian wheat, or white ale. I used Allagash White, which is brewed in Portland, Maine. I fell in love with this beer while traveling in Maine last month. I was super excited to find that my local Earthfare Supermarket stocks 4-packs on a regular basis. The subtle flavors of orange peel and coriander compliment the brats and vegetables perfectly.
The Oktoberfestive sauce is a great way to use apple cider. (I also recommend warm mulled cider spiked with Fireball, adds a great punch!) Just whisk together the beer, apple cider, whole-grain mustard (the ranker the better), brown sugar, and caraway seeds for a tangy sauce to balance the sweet apples and vegetables.
- 2 chicken brats
- 2 medium sweet potatoes
- 2 apples
- 1 small sweet onion
- 1 cup beer (I used a wheat beer)
- ¼ cup apple cider
- 1 heaping tablespoon whole grain mustard
- 1 tablespoon brown sugar
- 1 teaspoon caraway seeds
- salt and pepper
- Preheat oven to 425 degrees.
- Roughly chop the sweet potatoes, onions, and apples into medium-sized chunks. (The smaller you cut the potatoes, the quicker they will cook!)
- In a medium mixing bowl, whisk together the beer, apple cider, mustard, brown sugar, and caraway seeds until combined.
- Place the chopped vegetables and chicken brats onto a large baking sheet. Pour beer sauce over the brats and vegetables and toss gently until everything is well-coated.
- Bake for about 35 minutes until sweet potatoes are tender and brats are cooked through.
What are some of your favorite fall recipes?!