Brian LOVES Bratwurst.
He loves it grilled – bubbly and roasted.
I could personally go either way on it.
But, I adore both parsnips and cabbage. Both veggies are so underrated and virtually unknown in modern “non foodie” society. They are both surprisingly sweet, ultra nourishing, and compromisingly complimentary to anything and everything. Thus, I roasted both veggies with the juices of the brats, in addition to fresh lemon juice and salt and pepper, and couldn’t have been more pleased with the outcome.

Bratwurst is a type of German sausage made from veal, beef, or most commonly pork. The name is derived from the Old High German Brätwurst, from brät-, finely chopped meat, and Wurst, sausage, although in modern German it is often associated with the verb braten, to pan fry or roast.

Yummy in my tummy. Comfort food to the max.

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Roasted Bratwurst Parsnips & Lemon Cabbage

2 lbs. fresh parsnips, cleaned and chopped into 1″ pieces
2 cups shredded cabbage (+ carrots for “slaw”)
2 Tbs. butter
juice and zest of 2 fresh lemons
sea salt and pepper
5 large Bratwurst

Preheat the oven to 425 degrees.
Combine all the veggies in a large porcelain baking pan, cover, and bake for 40 minutes, stirring occasionally.
Once the parsnips are soft, continue stirring and assuring all surfaces are coated in the butter and lemon.
Cover again, and cook until the brats split.
Cook for an additional 10 minutes, uncovered, until everything is soft, flavorful, and a little crispy.

Serve up on giant plates. This is the ultimate comfort food in the dead cold of winter!