Sheet Pan Fall Fest Truffle Brats
4 x Truffleist Truffle Bratwurst sausages
2 x garlic cloves, crushed
1 x white onion, quartered
2 cups Brussels sprouts, halved
1/2 pound baby potatoes, halved
1 cup carrots, cut into rounds
2 x green apples, cored, cut into quarters
1/4 cup apple cider vinegar
3 tablespoons Truffleist Truffle Mustard
2 tablespoons brown sugar
1/2 teaspoon caraway seeds
Extra virgin olive oil
Salt and black pepper to season
Line a baking sheet with foil and set aside.
Preheat the oven to 425 degrees F.
Pierce the brats with a fork.
In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.
Add the vegetables and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, and toss to coat.
Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper. Drizzle with olive oil
Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender.
Remove and serve warm.