Amazing>>>so good, son-in-law has requested this for his birthday dinner! Loved it! This time I will cut the apples smaller and will lie the potatoes under the roast so they are more moist and cut the pepper to 1 1/2 tb. I really like the flavour that the pepper created but it was a bit much for the grandsons. This recipe will be used over and over!!

I did like this......the next day. After it is baked the 2nd time and caramelizes somewhat, it just seems to taste better and has a more pleasing texture. I must disagree with the previous posts. The pepper is a bit much for those that don't care for spicy food. It doesn't hit you when you put it in your mouth but after you have chewed....it leaves a slght burning in your throat. My suggestion....prepare a day ahead to be reheated (which would certainly help on a holiday), or cut down on the pepper. Thanks for posting this recipe. It was a different spin on our typical Thanksgiving fare.

This recipe is fabulous. I made it one evening and my teenager had a bunch of friends come over after school. They all smelled it cooking and commented so I invited them all to eat dinner. They loved it, my husband loved it, I loved it. I would warn you only about one thing, consider making more of the sauce and definitely more apples. They scarfed them down and wanted more. It has a bite because of the pepper, but if you don't like spicy or you have people over that don't, I would consider cutting the pepper down to 1 tsp. It would still be an incredible dish. I baked mine in a corning ware casserole after browning it---cooks a lot faster that way. Would recommend this to anyone.

Love this! Thought it had a heck of a lot of pepper in the recipe when preparing it. Especially when you consider that it's basically a ""sweet"" recipe--honey, oj, brown sugar--but it's what makes this recipe stand out. Cooks beautifully. Nice and tender. The braising beforehand creates a wonderful, sweet, crunchy crust. Yum, just love it!