Roasted Kielbasa & Vegetables

From  Taste of Home Annual Recipes 2014 comes this simple recipe for a one dish meal:

Roasted Kielbasa & Vegetables

Ingredients

3 medium sweet potatoes, peeled and cut into 1-inch pieces

1 large sweet onion, cut into 1-inch pieces

4 medium carrots, cut into 1-inch pieces

2 tablespoons olive oil

1 pound smoked kielbasa or Polish sausage, halved and cut into 1-inch pieces

1 medium yellow summer squash, cut into 1-inch pieces

1 medium zucchini, cut into 1-inch pieces

1/4 teaspoon salt

1/4 teaspooon pepper

Dijon mustard, optional

Directions

  1. Preheat oven to 400°. Divide sweet potatoes, onion and carrots between two greased 15x10x1-in. baking pans. Drizzle with oil; toss to coat. Roast 25 minutes, stirring occasionally.
  2. Add kielbasa, squash and zucchini to pans; sprinkle with salt and pepper. Roast 15-20 minutes longer or until vegetables are tender. Transfer to a serving bowl; toss to combine. If desired, serve with mustard. Yield: 6 servings.
Originally published as Roasted Kielbasa & Vegetables in Taste of Home
The first three ingredients, which roast almost half an hour longer than the rest: 2013_1120November20130141  And here is the type of sausage I used:  2013_1120November20130143  Once everything was put together (just as the recipe instructs other than the fact that I didn’t cut the sausage link in half before slicing), dinner looked like this:  2013_1120November20130147  And oh my!  It was incredibly tasty!  I did serve the mustard with it, but decided it was unnecessary and had leftovers without it.  My husband said he thought the only thing that would make it better would be an extra bit of olive oil drizzled over the top.  You have to do a lot of prep work, but the end result is definitely worth it.  And if you prefer no meat you could simply leave out the sausage and have a perfectly wonderful side dish or meatless main.
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