1, 4 pack pork brats

5 large potatoes, sliced

1 lb carrots, coined

1 large onion, sliced

¼ cup butter, half a stick melted

4 garlic cloves minced

1 T parsley

1 tsp thyme

1 tsp onion powder

1 tsp pepper

1 tsp seasoned salt (I like Lawry’s) 

½ C chicken stock for the day of cooking

Prep:

1. Slice and chop vegetables as directed
2. Layer vegetables in disposable tinfoil pan
3. Lay brats across vegetables
4. Melt butter in measuring cup
5. Add all seasonings to the melted butter and mix
6. Drizzle or brush the butter onto the brats and vegetables until gone. 
7. Seal the pan with tinfoil and label with date, name of food and directions:
1.  Let thaw over- night 
2.  Preheat oven to 400 degrees.
3. Bake for 50 minutes or until potatoes are tender when pierced with a fork and brats are starting to brown and reach 160 degrees Fahrenheit. 25 minutes into baking, flip brats and pour ½ cup chicken stock over vegetables and mix. 
8. We like this served with sauerkraut and a nice green salad or coleslaw.

Grandpa Don's Market products used:

Pork Brats