Preheat the oven to 375 degrees. Place brats on a baking sheet covered with parchment paper. Bake brats for 20 minutes or until they reach an internal temperature of 160 degrees. Let rest for 5-10 minutes before cutting and serving. *The brussel sprouts take the same amount of time so you can place both in the oven at once.

Preheat the oven to 375 degrees. In a small mixing bowl, toss the brussel sprouts with olive oil. Lay brussel sprouts in a single layer on a baking sheet lined with parchment paper. Very lightly sprinkle with fine sea salt. Top with a sprinkling of coarse sea salt and fresh ground pepper. Bake for 20 minutes or until brussel sprouts are tender and lightly toasted. *The coarse sea salt is optional. You’ll get a nice pop of flavor from both the fresh ground pepper and the coarse sea salt.

Follow direction on package of dry spatzel (after spatzel has cooked you can toss lightly with olive oil and set to side to finish the dish later). Heat butter in sauce pan. Add garlic and cook for 1 minute. Add cooked spatzel and cream. Cook over medium low heat for 10 minutes or until cream has reduced. Add fresh parsley (reserve some to sprinkle over spatzel just before serving) and stir into creamed spatzel. Serve immediately.

Peel and core apples. Cut into ¾ inch wedges. *Using a ratio of 1 tablespoon lemon juice to 1 cup water, place cut apples into lemon water to prevent browning.

Over medium heat, melt the butter in a medium to large sauté pan (you want the apples to lay somewhat flat in the pan). Add the apple wedges and sprinkle with light brown sugar. Cook the apples for approximately 10 minutes, turning them over after the one side has turned golden brown. Add the brandy and cook for an additional 5 minutes. Serve immediately.