As the cool breezes of autumn roll in, it’s time to embrace the comforting and hearty flavors of the season. And what better way to do that than with a delicious weeknight sheet-pan bratwurst with fennel, Brussels, and apple chutney dinner.
Sheet-Pan Bratwurst with Fennel, Brussels, and Apple
This recipe has so much fun with quick cooking autumn ingredients that come together for a satisfying and flavorful meal. If you’re looking for a simple weeknight dinner this dish is for you!
Gather the Ingredients
The star of this dish is undoubtedly the bratwurst, a German-style sausage known for its rich and savory flavor. To prepare it, start by scoring the bratwurst a few times on each side to allow the flavors to infuse and the skin to crisp up beautifully.
Then, toss the bratwurst in a bowl with a generous drizzle of olive oil and toasted fennel seeds. The fennel seeds play a subtle but significant role in enhancing the anise flavor of the roasted fennel, creating a delightful synergy of tastes.
Now, let’s talk about the supporting cast. Sliced yellow onions and fennel join the Brussels sprouts, creating an ensemble of autumn vegetables. This mixture is tossed in olive oil and seasoned with salt and pepper to add depth and balance to the dish. The onions, fennel, and Brussels absorb the flavors of the bratwurst while caramelizing beautifully in the oven.
Bring it All Together
With a drizzle of olive oil, a sprinkle of seasoning, and a quick toss, your sheet-pan meal is almost ready to go. The bratwurst and vegetables are spread out in an even layer and then roasted in the oven at 425 degrees Fahrenheit.
A few sprigs of fresh rosemary take this meal fully into the autumn realm. It’s placed on top and, as the dish roasts, the rosemary infuses its earthy and pine-like aroma into the ingredients, elevating the entire dish with that unmistakable autumnal herby flavor.
Roast and Finish
As they roast, the bratwurst turns a beautiful shade of brown, the onions and fennel soften, and the Brussels sprouts begin to caramelize. This dish is a perfect blend of flavors and textures, where the natural sweetness of the vegetables meets the savory richness of the bratwurst.
The piece that crowns this meal and makes it whole is the apple chutney. A few scoops of this sweet and sour condiment ties all the flavors together, providing a delightful contrast to the savory and roasted elements.
You can either buy a jar of apple chutney from your local grocery store or, if you’re feeling particularly adventurous, create your own homemade version. Whichever you choose, it’s the cherry (apple?) on top of a wonderfully simple fall dish.
Time to Cook!
As the autumn leaves fall and the air turns crisp, you don’t always have to spend a long time in the kitchen to have a wonderful autumn meal. This one is perfect for a weeknight dinner! Sheet-pan bratwurst with fennel, Brussels, and apple chutney is a testament to the beauty and ease of seasonal cooking.
It’s a simple yet deeply satisfying dish that showcases the best of autumn’s harvest. So, embrace the season, fire up your oven, and savor the flavors that are found in the heart of fall.
Sheet-Pan Bratwurst with Fennel, Brussels, and Apple
Ingredients
- 1 pound bratwurst, scored a few times on each
- 3 tablespoons olive oil
- 2 teaspoons fennel seeds, toasted
- Kosher salt
- Black pepper
- 1 medium yellow onion, sliced
- 1 medium fennel bulb, cored and sliced
- 1 pound Brussels sprouts, trimmed and halved
- 4 sprigs rosemary
- ½ pound apple chutney, for serving
- Flaky salt, for serving
Directions
- Step 1 Heat oven to 425 degrees.
- Step 2 In a large bowl, toss together the bratwurst with 1 tablespoon olive oil and the fennel seeds and season well with salt and pepper. Toss the onion, fennel and Brussels with the remaining olive oil and season with salt and pepper.
- Step 3 Spread the bratwurst and vegetables on a sheet-pan in an even layer and lay the rosemary on top. Roast for 25 to 30 minutes, tossing halfway through, until the bratwurst is browned and the onions, fennel and Brussels are softened and have begun to caramelize.
- Step 4 Top with apple chutney and season with flaky salt.
