The Pioneer Woman Tasty Kitchen
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Kielbasa with Roasted Vegetables and Sauerkraut

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Level: Easy

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Description

All the best flavors in the world and comes together fast.

Ingredients

  • 1 whole Onions, Peeled And Cut Into Large Wedges
  • 2 whole Baking Potatoes, Scrubbed And Cut Into 1-inch Or Smaller Chunks
  • 4 whole Medium Carrots, Scrubbed And Cut Into 1-inch Pieces
  • 2 Tablespoons Olive Oil
  • Salt And Pepper
  • 13 ounces, weight Kielbasa
  • 1 cup Grated Swiss Or Other Sharp White Cheese
  • 1 cup Sauerkraut, Lightly Drained
  • 4 Tablespoons Dijon Or Other Spicy Mustard

Preparation

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!

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