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Onion, Kielbasa, and Potato Roast

Onion, Kielbasa, and Potato Roast

From Woman's Day

Onion, Kielbasa, and Potato Roast


  1. 1/2 cup reduced-fat sour cream
    2 Tbsp country-style Dijon mustard
    1 Tbsp water
    2 leeks, chopped
    1 large sweet onion, cut into 1/2-in.-thick wedges
    4 tsp oil
    4 carrots, cut in 1 1/2-in. pieces
    5 medium Yukon gold potatoes, cut lengthwise in quarters, then halved crosswise
    1/4 tsp each salt and pepper
    1 turkey or beef kielbasa (14 oz), cut in
    2-in. pieces, then halved lengthwise


  1. Position racks to divide oven in thirds. Heat oven to 500ºF. You’ll need 2 rimmed baking pans lined with nonstick foil.
  2. Make the mustard sauce by combining the sour cream, mustard, and water in a small bowl. Chill until ready to use.
  3. Toss leeks and onion with 2 tsp oil in one baking pan. Toss carrots and potatoes on other pan with remaining 2 tsp oil. Sprinkle all with salt and pepper.
  4. Place onions on top rack, carrots and potatoes on bottom. Roast 15 minutes.
  5. Remove pans from oven; toss. Add kielbasa to carrots and potatoes. Return to oven; roast 15 minutes more until vegetables are tender. Toss kielbasa with vegetables; pass sauce.

Serves 4.

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