Roasted Potato, Sausage & Vegetable Salad

Recipe Courtesy of: Emily Buys
Prep5 minutes
Cook30 minutes
Total Time35 minutes
Serves4
Course Dinner, Leftovers
Variety Fav(s) Ruby Sensation®
Cook Type Oven
Dish Type Healthy, Salads
Season Fall, Spring, Summer, Winter

Ingredients

  • 16 oz. Tasteful Selections® potatoes, halved
  • 1 red bell pepper, diced
  • 1 orange bell pepper, diced
  • 1 green bell pepper, diced
  • ¾ c. baby carrots, halved lengthwise
  • ½ tsp. cummin
  • ½ tsp. curry powder
  • ¼ tsp. chili powder
  • ½ tsp. Garlic powder
  • 1 tbsp. coarse sea salt
  • 1 tsp. pepper
  • 4 tbsp. olive oil, divided
  • ¾ c. mushrooms
  • ¾ c. corn (frozen, fresh or canned)
  • 1 c. Lit'l Smokies® sausages

Instructions

  • Preheat oven to 400-degrees. Place potatoes, bell peppers and carrots on a foil-lined baking sheet. Drizzle with 3 tablespoons olive oil and toss with spices, using hands to evenly coat. Spread the vegetables out into a single layer. Bake for 15 minutes.
  • Remove pan from oven and toss and turn veggies with a spatula, creating a space on the end for the corn, mushrooms and sausages. Drizzle with remaining tablespoon of olive oil and season with a bit more salt. Return to oven for 15 minutes longer. Remove pan from oven and toss everything together and serve immediately!