ROASTED POTATO STUFFING

        Serves 12

9 potatoes, cut into 1/2" wedges

1 tbsp chopped fresh sage

1/4 tsp red pepper flakes

2 tbsp olive oil

1 small red onion, cut into wedges

2 red bell peppers, cut into strips

2 ribs celery, sliced

1 granny smith apple, diced

Heat over to 400 degrees. In roasting pan, toss potatoes with sage, pepper flakes and olive oil. Roast 45 min.

In greased skillet, saute onions, peppers, and celery 5 min or until tender. Add apples and cook 5 min. more.

Toss potatoes with veggie mixture.

Work time:  10 min.

Total time:  1 hr. 45  min.

Per serving:  Cal. 137; Pro. 3g; Carb 2 g; Fat 3g; Fiber 3 g; Chol. 0 mg; Sod. 289 mg.