Oktoberfest was first celebrated in 1811 as part of an agricultural show (a state fair of sorts) to promote Bavarian Agriculture. So it’s fitting that the only way my family celebrated Oktoberfest this year was with a meal made from fresh, delicious vegetables — and Bratwurst, of course!
In the past, the only experience with my scant German heritage I had was watching my grandmother eat a sandwich of limburger cheese (yeah, the smelly stuff) and liverwurst. The smell (often compared to that of flatulence) did not inspire me to further investigate my German culinary heritage.
In fact, it took 32 years for me to actually cook something German-inspired,and I can’t believe I waited so long. I was inspired by a recipe I found in the paper a few weeks ago for Apple Kielbasa Bake. I wanted to try to make it more authentically German, though, and I think I succeeded. Some people (like my husband) may be turned off by the addition of beets and brussels sprouts. If you’re on the fence, however, roasting is the best preparation for these vegetables to bring out their natural sweetness.
Oktoberfest Apple and Sausage Roast
- 2 large beets, chopped into 1″ pieces
- 1-1/2 cups of brussel sprouts, cleaned and halved
- 2 large apples (I used Gala), seeded and chopped into 1″ pieces
- 1 cup baby carrots
- 2 medium onions, chopped into 1″ pieces
- 1 1/2 pounds of Bratwurst or other sausage, chopped into 1″ pieces
- 2 tbsp olive oil
- 1 tbsp dried or fresh sage
- salt and pepper to taste.