|Justin Chapple of Food and Wine Magazine|
When our 8 year old grandson visited at Thanksgiving, at one particular meal, he confessed a love for sausage. Knowing his father and mother share cooking detail, when I saw Justin Chapple’s recipe in Food and Wine Magazine, I jumped at making it child-friendly and something they could easily do with minimal effort. I’m not sure if Mason is ready for the spicier hot sausage version but adult tastes may find that their favorite. For similar reasons, the arugula may be very adult whereas the spinach is not just child-friendlier but a great way to get kids to eat spinach. Here is the recipe as I adapted it.
Any variety of Red, Yukon or Fingerling potatoes or a combination of all three cut into bite sized pieces to make 4 cups.
1 Red pepper, cored and sliced into ½ inch strips
Kosher Salt and Fresh Ground Pepper
1-8 oz. Clamshell of Baby Arugula or Spinach
Preheat the oven to 425 degrees.
1. On a large, rimmed baking sheet, toss all of the potatoes with the shallots and the 1/3 cup of olive oil. Season generously with salt and pepper. Roast for about 15 minutes or until the potatoes are lightly browned.
2. Brush the sausage and the red pepper with olive oil and add them to the baking sheet. Roast for another 20 to 25 minutes, until the potatoes are brown and tender and the sausage is cooked through.