Wednesday, July 30

Roasted Honey-Dijon Potatoes with Chicken, Pepper and Onion

With gardens and farmer's markets bursting with fresh produce, this dish is the perfect meal for a mid summer dinner. I was thrilled to add my garden bell peppers to this easy and delicious supper. As I've mentioned before, our all-time favorite chicken sausage is the the Al Fresco Roasted Pepper & Asiago. I love that they are all natural, no msg and gluten free. But feel free to use you favorite or whatever you have on hand.

Adapted from Inspired Edibles

Yield: 4 Servings

Roasted Honey-Dijon Potatoes with Chicken, Pepper and Onion
4 large russet potatoes, cut into 1 inch x 2 inch pieces and skins intact
3 tablespoons olive oil
3 tablespoons course ground Dijon mustard
2 tablespoons honey
1 teaspoon dried rosemary
1 large onion, roughly chopped
2 bell peppers, cut into 1 inch pieces
2-3 fully cooked chicken sausages, halved lengthwise and then cut into 1/4 inch slices

Preheat oven to 425 degrees with middle rack in the second to top slot in the oven. Prepare potatoes and place in a large bowl. Whisk together the olive oil, mustard, honey and rosemary until smooth and pour over the potatoes. Toss until potatoes are evenly coated in the mixture.

Line a large baking sheet with foil and spread the tossed potatoes in an even layer. Salt and pepper to taste and roast for 15 minutes on the upper rack. While potatoes are roasting chop your onion, peppers and chicken sausage. Flip the potatoes after the 15 minutes and add the onion and peppers. Continue roasting for another 15-20 minutes or until potatoes are soft and lightly browned. Turn the oven to broil and add the chicken sausage. Broil for about 5 minutes or until potatoes are golden brown.

Serve Warm

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