Sheet Pan Brats & Veggies


1 lb. brats, pricked with a fork
1/2 C. apple juice
1/2 C. water
12 oz. frozen carrots or 3 fresh carrots
3-4 potatoes, washed and cut up
1 medium onion, quartered
1 red bell pepper, cut up
1/4 C. olive oil
1 1/2 T. my house seasoning (equal parts garlic powder, onion powder & pepper, combine and store in an airtight container)
1 tsp. chili powder
2 T. butter


Put the brats in a skillet with the juice and water, par boil them for 6 minutes. Meanwhile put the veggies in a baggie along with the oil and seasonings. Shake to coat and put on a baking sheet lined with tinfoil. Add the brats to the pan and bake in a 400 degree oven for 40 minutes. Remove and dot the butter over the veggies, return to the oven for 5 more minutes.


Recipe From Janet's Appalachian Kitchen
Sheet Pan Brats & Veggies Sheet Pan Brats & Veggies Reviewed by cooking on April 26, 2022 Rating: 5
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