Potatoes, leeks and turkey burst with intense flavor when roasted with honey, mustard and curry. Serve with: Steamed snow peas and carrots and a glass of white wine.

Makes 4 servings

ACTIVE TIME: 25 minutes

TOTAL TIME: 40 minutes

EASE OF PREPARATION: Easy

3 medium leeks, white and light green parts only, thinly sliced
1 pound Yukon Gold potatoes, thinly sliced
2 tablespoons canola oil, divided
1/2 teaspoon freshly ground pepper, divided
1/4 teaspoon salt, divided
3 tablespoons honey
3 tablespoons Dijon mustard
1 1/2 teaspoons curry powder
1 pound turkey cutlets

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place sliced leeks in a colander; rinse and drain well. Toss the leeks, potatoes, 1 tablespoon oil, 1/4 teaspoon pepper and 1/8 teaspoon salt on the prepared baking sheet. Bake for 15 minutes, stirring once.
3. Meanwhile, whisk the remaining 1 tablespoon oil, honey, mustard and curry powder in a small bowl until smooth. Sprinkle both sides of cutlets with the remaining 1/4 teaspoon pepper and 1/8 teaspoon salt.
4. Reduce heat to 400°F. Toss the leeks and potatoes with 2 tablespoons of the honey-mustard sauce. Place the cutlets on top of the vegetables and spread the remaining sauce over the cutlets. Return to the oven and bake until the turkey is cooked through and the potatoes are tender, 12 to 15 minutes more.

NUTRITION INFORMATION: Per serving: 359 calories; 8 g fat (1 g sat, 4 g mono); 45 mg cholesterol; 43 g carbohydrate; 31 g protein; 3 g fiber; 551 mg sodium; 615 mg potassium.
Nutrition bonus: Vitamin C (50% daily value), Iron & Vitamin A (20% dv).
3 Carbohydrate Servings
Exchanges: 2 starch, 2 vegetable, 4 lean meat

Active time was more than 25 minutes - it takes time to chop the potatoes and leeks. Overall, the dish was on the bland side.

John E, NJ

We thought this was delicious and I love one-dish meals! I doubled the leeks because I had them.

Janice, New Paltz, NY

This was really good with the leeks! However, next time I would cut the amount of honey - by the end of the meal I felt it heavy with sweetness. I tend to like the mustard more. I would also like to see the potatoes a little crispier - that is just me though.

Liz, Austin, TX

Wonderful combination of flavors! This would probably also be delicious with pork instead of turkey.

Megan, NJ

This is an excellent dish. I've made it with grouper also. Friends want the recipe.

Monica, Mt Dora, FL