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All the best flavors in the world and comes together fast.
Preheat the oven to 425 F. Arrange the onions, potatoes, and carrots in a baking dish or roasting pan. Drizzle with the olive oil and sprinkle with salt and pepper. Shake the pan to coat the veggies evenly in the oil.
Roast the veggies for 25-35 minutes, depending on the size of your veggie chunks, until the potatoes are tender when poked with a fork.
Meanwhile, heat a large skillet to medium heat. Cut the kielbasa in half or in quarters, then cut the strips into small bite-sized pieces. Saute the kielbasa in the hot pan for 7-10 minutes, stirring often, until the kielbasa is crispy on the outside.
To assemble: Layer 1/4 of the roasted veggies on a plate. Top with 1/4 of the shredded cheese. Top the cheese with 1/4 of the crispy kielbasa. Then top that with 1/4 cup of sauerkraut (no need to heat it) and a tablespoon of Dijon. Repeat with your other 3 plates.
A lovely layered, balanced dinner any night of the week. Enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!