Yield: 4 servings.
1 pound Neese’s Country Sausage
1 white onion
1 small eggplant
1 small sweet potato
5 small red potatoes
2 tablespoons olive oil
Pinch of salt
Pinch of pepper
Aioli:
½ cup mayonnaise
Juice of 1 lemon
½ teaspoon paprika or chipotle powder
Toppings (optional):
1 avocado
1 large tomato (or a pint of cherry tomatoes)
3-4 radishes
Heat oven to 375º. Thinly slice the sweet potatoes, red potatoes, and eggplant. Peel, halve, and slice the onion. Spread evenly on a large sheet pan, leaving 3-4 inches of room for the sausage. Crumble the Neese’s Country Sausage at the top. Evenly salt and pepper the ingredients, and drizzle olive oil over the top. Cook for 20-25 minutes, until the potatoes are cooked through.
While the sheet pan is in the oven, peel and slice the avocado, dice the tomato, and slice the radish. To make the aioli, whisk together the mayonnaise, lemon juice, and paprika in a small bowl.
Plate the sausage, potatoes, onions, and eggplant, and top with avocado, tomatoes, and radish. Drizzle aioli on top and serve.
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To commemorate our 90th anniversary, we’ve compiled a time line that highlights the stories, contributors, and themes that have shaped this magazine — and your view of the Old North State — using nine decades of our own words.
From its northernmost point in Corolla to its southern terminus on Cedar Island, this scenic byway — bound between sound and sea — links the islands and communities of the Outer Banks.
Us? An icon? Well, after 90 years and more than 2,000 issues celebrating North Carolina from mountains to coast, we hope you’ll agree that we’ve earned the title.
After nearly a century — or just a couple of years — these seafood restaurants have become coastal icons, the places we know, love, and return to again and again.
