Customize It
Maple-Sage Pork Roast
with Buttermilk Mashed Potatoes & Roasted Carrots
with Boneless, Skinless Chicken Breasts
Active:
35m
Total:
35m
An irresistible pan sauce featuring earthy sage and sweet maple syrup coats seasoned pork roast and classic buttermilk mashed potatoes in this homey dish.
Details
An irresistible pan sauce featuring earthy sage and sweet maple syrup coats seasoned pork roast and classic buttermilk mashed potatoes in this homey dish.
Nutrition per serving
Always On The Menu
Air Fryer Instructions
Ingredients
2 each
Boneless, Skinless Chicken Breasts
12 oz
Potatoes
6 oz
Carrots
1 bunch
Sage
1 oz
Salted Butter
1 tbsp
Apple Cider Vinegar
½ tbsp
Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
¼ cup
Buttermilk
1 tbsp
Maple Syrup
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Roast the chicken
Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend. Transfer to the sheet pan. Drizzle with olive oil. Roast 18 to 22 minutes, or until the chicken is browned and cooked through. Transfer to a cutting board. When cool enough to handle, slice the roasted chicken crosswise.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Pick the sage leaves off the stems; thinly slice the leaves.
step 3
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
step 4
Roast the carrots
Meanwhile, line a separate sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Air Fryer: Cook the carrots at 390°F for 9 to 12 minutes.
step 5
Make the pan sauce & serve your dish
Meanwhile, heat a medium nonstick pan (or large for 4 servings) on medium-high until hot. Add the maple syrup, vinegar (carefully, as the liquid may splatter), and as much of the sliced sage leaves as you'd like; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the roasted carrots and mashed potatoes. Top the chicken and potatoes with the pan sauce. Enjoy!
Instructions
step 1
Roast the chicken
Preheat the oven to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Line a sheet pan with foil. Pat the chicken dry with paper towels; season on both sides with salt, pepper, and half the spice blend. Transfer to the sheet pan. Drizzle with olive oil. Roast 18 to 22 minutes, or until the chicken is browned and cooked through. Transfer to a cutting board. When cool enough to handle, slice the roasted chicken crosswise.
The USDA recommends a minimum safe cooking temperature of 165°F for chicken.
step 2
Prepare the ingredients
Meanwhile, wash and dry the fresh produce. Medium dice the potatoes. Peel the carrots; halve lengthwise, then cut crosswise into 2-inch pieces. Pick the sage leaves off the stems; thinly slice the leaves.
step 3
Cook & mash the potatoes
Add the diced potatoes to the pot of boiling water. Cook 16 to 20 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the buttermilk and 1 tablespoon of olive oil (or 2 tablespoons for 4 servings); season with salt and pepper. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.
step 4
Roast the carrots
Meanwhile, line a separate sheet pan with foil. Place the carrot pieces on the foil. Drizzle with olive oil and season with salt, pepper, and the remaining spice blend. Toss to coat; arrange in an even layer. Roast 16 to 18 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Air Fryer: Cook the carrots at 390°F for 9 to 12 minutes.
step 5
Make the pan sauce & serve your dish
Meanwhile, heat a medium nonstick pan (or large for 4 servings) on medium-high until hot. Add the maple syrup, vinegar (carefully, as the liquid may splatter), and as much of the sliced sage leaves as you'd like; season with salt and pepper. Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until slightly thickened. (For a thicker consistency, continue cooking the sauce. For a thinner consistency, add 1 tablespoon of water at a time to loosen.) Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Serve the sliced chicken with the roasted carrots and mashed potatoes. Top the chicken and potatoes with the pan sauce. Enjoy!
item not currently available
Browse more items on this week’s menu
Browse more items on this week’s menu