There's nothing wrong with the traditional side of baked beans and potato chips for your Brat Fry (Boulder Canyon chips have been my preference for some time now, but I just discovered McClure's - quite tasty I must say!). But if you want to take tradition to the next level, why not experiment with some new succulent sides!
Pictured above, a meticulously arranged melange of zucchini (green and/or yellow), colorful bell peppers (red, yellow, orange), red onions and radicchio. Pieces of asparagus sliced on a delectable diagonal could be substituted for the zukes.
You can mix and match just about anything you want, and be as creative as you like. A few cherry tomatoes would be a sweet addition or even some eggplant or a jalapeno pepper. Just remember: before you drop anything in the grill pan thing (like the one picture above), toss 'em up with olive oil first, and add some salt & pepper (fresh ground, of course). And make sure the grill pan is really, really hot before you toss it all in there (don't smear or spray any oil on the pan – let the veggies supply that). Then enjoy the sizzle of succulent sides!
Secret Tip: Do you want to take it to the level above the next level?
Add a few shrimp (seasoned with a bit of Chef Paul Prudhomme's Blackened Seafood Magic) and you got yourself a crowd-pleasing surf n' turf buffet. Sure beats the brats n' bullheads version from my childhood.