Sunday, October 27, 2013

Roasted Brussel Sprouts, Potatoes, and Turkey Kielbasa

Amy and I were at a local produce market last weekend and couldn't pass by the bin of beautiful, fresh brussel sprouts without buying a bag! We had no idea what we would do with them... but we figured we could use them in one of our dinner experiments.

I have been struggling with a cold and Amy has been busy with work, so I really just wanted to make an easy, one dish kind of meal with the brussel sprouts. We have made oven-roasted brussel sprouts before (see Roasted Brussel Sprouts)... and they are delicious! But to me, a well-rounded dinner has to have a protein, a little starch/carb, and lots of veggies.... so all I needed to do was find two more ingredients that could be roasted along with the brussel sprouts. The starch was a no-brainer... I mean, who doesn't like crispy, oven-roasted potatoes?! And for the protein I thought about what flavor profile goes well with brussel sprouts or cabbage; turkey kielbasa seemed like the perfect match. Awesome... I had all 3 ingredients!! And even more awesome... they could all be easily cut up and oven roasted!

Ok, this Roasted Brussel Sprouts, Potatoes, and Turkey Kielbasa dish turned out AMAZING, we couldn't stop eating it. Amy said, "I think this is the best thing you've made since we've been roomies. We have to have this again." Oh, you can bet I will be making this again!! Quick. Easy. Delicious. No clean up. Perfection.

Roasted Brussel Sprouts, Potatoes, and Turkey Kielbasa

  • 2 medium potatoes
  • 1 lb. fresh brussel sprouts
  • 1 (14 oz.) package turkey kielbasa
  • 2 tbsp. olive oil
  • salt and pepper to taste

Preheat oven to 425. Line a baking sheet with foil.

Wash potatoes, place on plate, pierce with a fork on all sides, then microwave on high for 2 min. Turn potatoes over and microwave another 2 min. Cut potatoes into 1/2" thick pieces. Lay out in a single layer on the baking sheet.

Wash and dry brussel sprouts, cut off stem, and then cut in half. Place on baking sheet with potatoes.

Drizzle olive oil over brussel sprouts and potatoes. Mix around on baking sheet until the brussel sprouts and potatoes are covered with olive oil. Season with salt and pepper to taste.

Cut turkey kielbasa into 1" slices and place on baking sheet with brussel sprouts and potatoes.

Bake for 20-25 minutes, turning once.

When done, brussel sprouts and potatoes will be cooked through and crispy.

We served with a side of ranch dressing and BBQ sauce for dipping.

ENJOY!!! We sure did. 


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