Step 1

Pierce the sausages with a sharp knife. Add the beer to a saucepan over medium-high heat and add the sausages and garlic. You may need to add some water to the pan (just enough to cover the sausages).

Step 2

Bring to a boil, and reduce the heat to medium-low for about 5 minutes. Drain and set aside. Line a baking sheet with foil and set aside.

Step 3

Preheat the oven to 425 degrees F.

Step 4

In a small bowl, combine the apple cider vinegar, mustard, and brown sugar. Mix to combine and stir until the brown sugar dissolves.

Step 5

Add the vegetables and apples to a large bowl. Pour the mustard mixture over the vegetables and apples, and toss to coat.

Step 6

Transfer the vegetables to the baking sheet. Top with the brats. Season with the caraway seeds and salt and black pepper.

Step 7

Cook for 45-50 minutes, tossing once halfway through the cooking time (and flipping the brats), or until the vegetables are browned and tender.

Step 8

Remove and serve warm.