Oven Roasted Potatoes Onions and Kielbasa

This quick and easy Kielbasa dinner is perfect for weeknights... 5 minutes of prep and in the oven in goes.... a quick toss with a brown sugar, vinegar and mustard mixture before going on the table... served with a nice German beer... a truly great meal!

TIPS

You can use any brand Kielbasa you like... I use Hillshire Farms Beef Kielbasa.

Any kind of potatoes will work... I use medium to small red potatoes... quarter them.. any large pieces.. cut again.. you want fairly small quarters so they cook quicker... make sure they are roughly the same size.

The Kielbasa that lands against the pan tends to char.. which we like.. if you prefer less char on your Kielbasa .. roast the onions and potatoes and after about 25 minutes.. add the Kielbasa and toss the mixture a bit.

I honestly don't measure the olive oil I use to coat the potatoes and onions.. it's between 2-3 tablespoons... I have a spout on a jar that I keep by the stove.. just a quick swiggle over them and then use your hands to toss them to evenly coat them..  how much you use will also depend on how many potatoes you have.

The amount of potatoes is approximate.. make as much or as little as you like...

Try this great dish... serve some rye or pumpernickel bread with it... yummm!

Recipe:  Oven Roasted Potatoes Onions and Kielbasa

All you need:

1 pkg Kielbasa, sliced

About 8 small/medium red potatoes, quartered

2 large onions, sliced

2-3 tablespoons olive oil

Sprinkling of garlic powder

Salt and pepper

2 tablespoons brown sugar

2 tablespoons cider vinegar

1 tablespoon Dijon mustard

All you need to do:

Preheat the oven to 400 degrees F.

Put the onions and potatoes in a roasting pan... drizzle with olive oil and sprinkle with garlic powder, salt and pepper.... toss to coat. Add the sliced Kielbasa and toss to mix.

Roast for 40-45 minutes (check periodically to make sure it doesn't char too much.. if it does.. cover loosely with foil.

In a small bowl, whisk together the brown sugar, cider vinegar and mustard.

Remove the roasting pan from the oven when the potatoes are fork tender and start to brown.

Pour the brown sugar mixture over the contents of the roasting pan and toss to coat.  Turn out on a platter and serve.