Happy 4th of July! Recipe Week 6-29-26

Grilled Brats with Roasted Fingerlings & Beet Noodle Slaw

Serves: 4

Additional Pantry Staples Needed

• 4 brat or hot dog buns
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or sugar (optional)
• Salt
• Black pepper

Ingredients

• 1 package Pond Hill Pork Bratwurst (4 brats)
• 1.5 lbs Whisperin Pines Fingerling Potatoes
• 1 Yellow Onion, sliced into wedges
• 1 package Olden Organics Beet Noodles
• 1 package Sunset Orchard Apple Slices
• 4 brat or hot dog buns
• 2 tbsp olive oil
• 2 tbsp apple cider vinegar
• 1 tbsp honey or sugar (optional)
• Salt and black pepper, to taste

Directions

1. Roast the Potatoes & Onion

1. Preheat oven to 425°F.
2. Cut fingerling potatoes in half lengthwise.
3. Toss potatoes and onion with olive oil, salt, and pepper.
4. Spread on a baking sheet and roast for 25–30 minutes, stirring halfway through, until golden and tender.

2. Prepare the Beet Noodle Slaw

1. Place beet noodles in a large bowl.
2. Toss with apple cider vinegar, salt, pepper, and honey (if using).
3. Let stand for 10 minutes before serving.

3. Grill the Bratwurst

1. Preheat grill to medium heat.
2. Grill bratwurst for 15–18 minutes, turning occasionally, until cooked through to an internal temperature of 160°F.
3. Toast buns during the final minute, if desired.

4. Serve

Place bratwurst on buns and serve with roasted fingerling potatoes and onions, beet noodle slaw, and crisp apple slices for a festive and delicious meal.