One-Dish Roasted Potatoes and Apples with Chicken Sausage
Red potato, apple and onion roasted with sliced chicken sausage in a cider-honey-mustard glaze — about 346 calories per serving.
Sodium is calculated without salt added to taste.
Estimated; may vary.
One-dish roasted potatoes and apples with chicken sausage, scaled to one portion: red potato chunks roasted first, then tossed with apple, onion and sliced sausage in a cider vinegar, mustard and honey glaze. Around 346 calories per serving with about 17 g protein.
The potatoes get a 20-minute head start at 425°F on their own. Apples and onion cook much faster and would collapse in the time potato needs, so they go in only for the second stage at 375°F, when the sausage slices also render into the pan.
A firm, sweet-tart apple such as Fuji, Gala or Honeycrisp holds its shape; a soft baking apple turns to sauce. Chicken sausage is the original; any lean fully-cooked poultry sausage works. Leftovers reheat well in a hot oven or skillet.
Ingredients
- Red Potato3/4 medium, cut into chunks (113 g)
- Canola Oil3/4 teaspoon (3.5 g)
- Apple (Fuji)1/2 medium, red, cut into chunks (91 g)
- Onions (Yellow)1/4 medium, cut into chunks (28 g)
- Sausage (Turkey, Raw)1, chicken or herb link, sliced (85 g)
- Vinegar (Cider)1 1/2 teaspoons (7.5 g)
- Ground mustard1/8 teaspoon
- Honey3/4 teaspoon (5 g)
- Give the potato a head start — apple and onion need only the second half of the roasting time.
- Use a firm apple that keeps its shape; a soft baking apple breaks down into sauce.
- Raw poultry sausage must reach 165°F; refrigerate leftovers within two hours and eat within three days.
- Contains: none of the nine major food allergens.
- Naturally gluten-free and dairy-free as written, but check the sausage label for added wheat or milk fillers.
Method
- Wash your hands and all surfaces before you start.
- Heat the oven to 425°F. Cut the potato into chunks, place in a small baking dish and drizzle with the oil.
- Roast 20 minutes.
- Meanwhile cut the apple and onion into chunks and slice the sausage into 1/2-inch rounds.
- Reduce the oven to 375°F. Add the apple, onion, sausage, vinegar, mustard and honey to the dish and toss.
- Roast 30 minutes more, until the potato and apple are tender and the sausage reaches 165°F.
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