Description
A simple summer skillet dish featuring beer brats, roasted vegetables, and a vibrant radish top pesto. Perfect with a cold beer!
Ingredients
Units
Scale
- 2 cups (473 ml) radish leaves
- 2 cloves garlic
- 0.5 cups (118 ml) Castello Hirten Cheese
- 0.5 cups (118 ml) roasted hazelnuts
- 3 tbsp fresh oregano
- 4-5 stems fresh thyme
- 1 lemon juice
- 1 cups (237 ml) extra virgin olive oil
- 4-5 beer brat sausages
- 4 large red potatoes
- 2 bunches radishes
- 1 yellow squash
- 8 large green onion bulbs
Instructions
- In a food processor, pulse the radish leaves, garlic, Castello Hirten Cheese, hazelnuts, oregano, thyme, and lemon juice until finely ground.
- With the food processor running, slowly add the olive oil in a constant stream through the top feeding tube.
- In a large bowl, add the potatoes, reserved radish leaves, radishes, yellow squash, onions and toss in 1 cup of homemade pesto.
- Place the contents of the bowl in a deep cast iron skillet or baking dish. Arrange the sausages on top of the vegetables.
- Top the cast iron pan or baking dish with parchment paper and bake for 45 minutes at 375°F (190°C).
- After 45 minutes, remove the parchment paper and bake for an additional 15 minutes to brown.
Notes
- For a richer pesto, use toasted hazelnuts instead of raw.
- To prevent the potatoes from sticking to the pan, lightly coat the bottom of the skillet with olive oil before adding the vegetables.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or microwave.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 600
- Sugar: 5
- Sodium: 700
- Fat: 35
- Saturated Fat: 10
- Unsaturated Fat: 20
- Carbohydrates: 50
- Fiber: 8
- Protein: 25
- Cholesterol: 80