Grilled Bacon Brats and Veggies

Prep Time: 5 minutes | Cook Time: 15 minutes | Serves 4-6 

Ingredients

• 8 Journeyman Meat Co. Fresh Bacon Brats
• 1 pound asparagus
• 1 bunch carrots
• 1 bunch baby broccoli
• 2 Tablespoons olive oil, divided
• 3 teaspoons salt
• 3 teaspoons pepper
• 3 teaspoons garlic powder
• If cooking on stove: 1 Tbsp cooking oil & 1 cup beer

Grill Instructions

1. Preheat your grill to medium heat.
2. Prepare a sheet tray with two layers of foil or one layer of foil topped with a layer of parchment.
3. Prep veggies and arrange in separated sections on the prepared sheet tray: remove woody end from asparagus, remove tops from carrots and cut in half lengthwise, remove ends from broccoli.
4. Drizzle olive oil and sprinkle salt, pepper and garlic powder over the veggies.
5. Using clean hands, toss each set of veggies in the olive oil and seasonings until coated.
6. Set the raw, fresh brats on the sheet (if you have room) or just bring the packages of brats out to the grill with you - this sheet tray is for transferring your ingredients from the kitchen to the grill.
7. Arrange brats and veggies on the grill in this order: carrots, then brats, then asparagus, then broccoli.
8. Close the lid and allow to cook for 3-4 minutes and discard top layer from your sheet tray.
9. Open the lid and turn all grill items to cook on their opposite side for another 5 minutes.
10. Brats are ready when the internal temperature reaches 160°F, about 10 minutes.
11. Remove items from the grill in this order: broccoli, asparagus, brats, carrots. If the carrots seem too firm, leave them on the grill for another 2-3 minutes until soft enough to pierce with a fork.
12. Serve family style with all of your favorite fixings like ketchup, mustard, sauerkraut, and pickles!

Stove & Oven Instructions

1. Preheat your oven to 425F.
2. Prepare two sheet trays with foil or parchment.
3. Remove tops from carrots and arrange on one sheet tray.
4. Remove ends from asparagus and broccoli and arrange on the second sheet tray.
5. Drizzle olive oil and sprinkle salt, pepper and garlic powder over the veggies.
6. Using clean hands, toss each set of veggies in the olive oil and seasonings until coated.
7. Place carrot tray in oven and cook for 10 minutes.
8. After 10 minutes, place the second sheet tray in the oven and cook for 12-15 minutes.
9. Heat a large thick-bottomed pan (preferably cast-iron skillet).
10. Add 1 Tablespoon cooking oil.
11. Sear the brats on medium-high heat for about 3 minutes, flip using tongs and cook on the other side for another 3 minutes.
12. Flip the sausages again, add beer, cover, and cook on low heat for about 10 minutes, flipping again halfway. The internal temperature should read 160°F. 
13. Remove the brats and reduce the sauce for about 2 minutes. Return the sausages to the pan and turn them over in the sauce.
14. Serve family style with all of your favorite fixings like ketchup, mustard, sauerkraut, and pickles!

Recipe adapted from heartbeetkitchen.com