Name: Spicy Roasted Potato Bowl with Bacon, Celery & Blue Cheese Dressing
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 12 slices bacon; 3 medium carrots; 6 sticks celery; 1 ½ (113 g) pkgs crumbled blue cheese; 1 small bunch green onions (scallions); 1.36 kg new potatoes; 1 cup plain Greek yogurt; 3 red bell peppers; apple cider vinegar; black pepper; brown sugar; Dijon mustard; extra virgin olive oil; garlic powder; hot sauce; mayonnaise; salt

Spicy Roasted Potato Bowl with Bacon, Celery & Blue Cheese DressingSpicy Roasted Potato Bowl with Bacon, Celery & Blue Cheese Dressing — a 40-minute dinner recipe with 17 ingredients, serving 6.Ingredients

12 slices bacon

3 medium carrots

6 sticks celery

1 ½ (113 g) pkgs crumbled blue cheese

1 small bunch green onions (scallions)

1.36 kg new potatoes

1 cup plain Greek yogurt

3 red bell peppers

apple cider vinegar

black pepper

brown sugar

Dijon mustard

extra virgin olive oil

garlic powder

hot sauce

mayonnaise

salt

Instructions

Preheat oven to 230°C (450°F).

Wash and dry the fresh produce.

Quarter new potatoes. Divide between two large baking sheet pans.

Peel, trim, and slice carrots crosswise into ¼-inch thick rounds. Add to the baking sheets with the potato.

Trim and cut green onions crosswise into thin pieces. Add half to the baking sheets. (Set remaining green onions aside for serving.)

Trim, seed, and large dice bell peppers; add to the baking sheets. Drizzle veggies with hot sauce and oil, then season with salt. Stir to combine and spread out in an even layer.

Place baking sheets in the oven (it doesn't have to be fully heated) and roast, stirring halfway, until veggies are fork-tender, about 25 minutes. Remove from oven.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, medium dice bacon.

Once the skillet is hot, add bacon and cook, stirring occasionally, until crispy, 5-6 minutes. Using a slotted spoon, remove crispy bacon to a paper towel-lined plate.

While the bacon is cooking, using a clean cutting board, trim and thinly slice celery crosswise. Set aside for serving.

Place yogurt, mayo, vinegar, Dijon, sugar, and spices in a small bowl; whisk dressing until smooth.

Add blue cheese to the bowl with the dressing and stir to combine.

To serve, divide roasted veggies between bowls. Top with celery, reserved green onions, dressing, hot sauce, and crispy bacon. Enjoy!

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