Kielbasa & Vegetables

Updated: Jan 13

This is a great table filler. The sausage actually paired up very well with the sauerkraut from the other dish! There isn't much to it either. It's a lot of cutting, but worth it. I served it on the cooking tray, but if you serve it on a plate, I recommend doing something fancy with dijon! Could look nice. Also, I cut everything my own way, but you can obviously cut the vegetables however you want.

hand full of Red skin potatoes, cut into quarters

1 large sweet onion, cut into 1-inch pieces

4 carrots, peeled and cut into circles

2 tablespoons olive oil

1 pound Polish sausage, cut on a bias

2 medium yellow squashes, cut into half circles

2 medium zucchinis (I may have used 1 cucumber on accident cause I was a mess and they were right next to each other)

1/4 teaspoon salt

1/4 teaspoon pepper

Dijon mustard on side

1. Preheat oven to 400°

2. Cut up the potatoes, onion and carrots

3. Lay on 2 trays, cause they probably wont fit on just one. (unless you halve the recipe) Then pour over the oil and toss.

4. Cook for 25 minutes, and cut up everything else in the meantime.

5. Add everything else and cook another 15-20

6. Take out and season with Himalayan pink salt and a peppercorn medley grinder.

7. Serve with Dijon