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 minutesminutes
Cook30 minutesminutes
Total Time35 minutesminutes
Serves4
Course Dinner, Leftovers
Variety Fav(s) Ruby Sensation®
Cook Type Oven
Dish Type Healthy, Salads
Season Fall, Spring, Summer, Winter
Ingredients
16oz.Tasteful Selections® potatoes, halved
1red bell pepper, diced
1orange bell pepper, diced
1green bell pepper, diced
¾c.baby carrots, halved lengthwise
½tsp.cummin
½tsp. curry powder
¼tsp.chili powder
½tsp.Garlic powder
1tbsp.coarse sea salt
1tsp.pepper
4tbsp. olive oil, divided
¾c. mushrooms
¾c. corn (frozen, fresh or canned)
1c.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!