Recipe for Roasted Potato, Sausage and Vegetable Salad made with baby potatoes

Roasted Potatoes, Sausage & Vegetables

Name: Roasted Potatoes, Sausage & Vegetables
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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

A sausage and potatoes recipe makes for a great dinner and tasty leftovers. Make this potato salad recipe for your next family get together!

Recipe Courtesy of: Emily Buys

Prep5

Cook30

Total Time35

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!