Whip It Up Wednesday

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Plate of food with fork

It’s starting to feel like fall here in the Vance County area. Summer is over and everyone’s getting back into a routine. It’s such a busy time of year for everyone.

That’s why Nitasha Kearney, EFNEP Educator is encouraging you to try this warmed dish that’s USDA approved while apples are in peak season. This recipe is a simple combination of chicken herb sausage, onion, red apples and your favorite potatoes (red potatoes, new potatoes, or russet potatoes) tossed with cider vinegar, ground mustard, and a touch of honey. It’s a one-dish baked meal that’s perfect for chilly and winter evenings.

Keep it low-carb by swapping out the potatoes with turnips or cauliflower. You can also change it up by adding yellow squash, mushrooms, or zucchini. Add a salad to round out the meal and you have a quick, easy dinner that’s ready in less than an hour.

One-Dish Roasted Potatoes and Apples with Chicken Sausage


3 red potatoes or your favorite potato variety (about 1 pound) // 1 tablespoon canola oil // 2 red apples (Fuji, Pink Lady, Honeycrisp, Gala, etc.) // 1 yellow onion // 4 chicken herb link sausages (12 ounces) // 2 tablespoons cider vinegar // 1/2 teaspoon ground mustard // 1 tablespoon honey


Preheat oven to 425°F. Cut potatoes into bite-sized chunks, place in a 2-quart baking dish. Drizzle with canola oil. Toss to coat. Roast potatoes in oven for about 20 minutes. While potatoes are roasting, cut apples and onions into chunks, and sausage into 1/2-inch slices. Remove baking dish from oven and reduce heat to 375°F. Add all remaining ingredients to baking dish and toss. Return baking dish to oven and roast an additional 30 minutes until apples and potatoes are tender.

For more information about this and other nutritional recipes, contact your local EFNEP assistant, Nitasha Kearney at ndkearney@ncat.edu!