- 1 pound kielbasa, sliced into large pieces
- 1 large red onion, sliced
- 1 apple, cut into wedges
- 2 tablespoons EVOO
- 1 pound red potatoes, quartered
- 1 tablespoon Dijon mustard
- 15 ounces sauerkraut, drained
On baking sheet, toss kielbasa, onion and apple with 1 tbsp. EVOO. On another sheet, toss potatoes, mustard and remaining EVOO; season. Roast both at 425 degrees , stirring once, 25 minutes. Add sauerkraut to the potatoes in the last 5 minutes of cooking.