Roasted Veg with Turkey Kielbasa & Mustard Sauce

autumn leaves

When I first saw this recipe, I didn't believe the total time could be 30 minutes, and I was right - it's more like 45 by the time you do a bit of chopping.  But once this hits the oven (after about 15 min. of prep), you're pretty much free to do as you please.  And when it comes out, you've got a complete meal that just screams "fall!"

Roasted Veg with Turkey Keilbasa & Mustard Sauce (adapted from Women's Day)

For the roast:
2 leeks, chopped 1 large onion, cut into 1/2-in.-thick wedges 4 t. oil 4 carrots, cut in 1 1/2-in. pieces 5 medium gold potatoes, cut lengthwise in quarters, then halved crosswise Kosher salt and freshly ground black pepper 1 turkey kielbasa (14 -16oz), cut in 2-in. pieces, then halved lengthwise
For the sauce:
1/2 c. reduced-fat sour cream 2 T. country-style mustard 1 T. low-sodium chicken broth or water

Position racks to divide oven in thirds. Heat oven to 500ºF. Line 2 large rimmed baking pans with foil.

Toss leeks and onion with 2 t. oil on one baking pan. Toss carrots and potatoes on other pan with remaining 2 t. oil. Sprinkle all with salt and pepper.

Place onions and leeks on the top rack, carrots and potatoes on the bottom. Roast 15 minutes.

Meanwhile, make the mustard sauce by combining the sauce ingredients; chill.

Remove pans from oven; toss. Add kielbasa to carrots and potatoes. Return both pans to the oven if the onions are not done, if onions are tender, set them aside and return just the kielbasa pan to the oven; roast 15 minutes more until vegetables are tender.  Combine the kielbasa and all vegetables together and serve, passing the sauce.

Serves 4.