I found this recipe on our local newspaper's website. It's loaded with vegetables and flavor. Yes, those are Brussels sprouts. I decided to give them a try since I hardly ever make them. Andrew still doesn't like them, but at least he tried a few. He looked quite alarmed when I brought home a whole bag of the little cabbage-like greens! The recipe says it makes 6 servings, but it was more like enough to feed your whole family. On Thanksgiving. And then some. I've been eating a little bit every day! Here's my slightly modified recipe:
3-4 cups fresh Brussels' sprouts, halved
1 large red onion, cut into chunks
16 oz kielbasa, sliced in 1/2 inch-thick rounds (I used turkey kielbasa)
2 large potatoes, peeled and cut into chunks (Yukon Gold or other)
2 baking apples, such as Cortland, peeled, cored and cut into chunks (not too small)
6 carrots, peeled and cut into chunks
2 tablespoons olive oil
1 teaspoon dried parsley (or sage or herb of choice instead of parsley and oregano)
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon ground black pepper
Heat oven to 400 degrees. In a very large bowl, toss together Brussels sprouts, onion, kielbasa, potatoes, apples and carrots. Drizzle olive oil over mixture, then toss again. Sprinkle in herbs, salt and pepper and toss one last time. Transfer mixture to a large, rimmed baking sheet, arranging in an even layer. Bake for 45 minutes, or until everything starts to carmamelize and brown at the edges.
If you like roasted vegetables, with a little sweetness of apples, give this a try. The kielbasa makes it a bit heartier too, instead of just being all vegetables. A perfect fall side or even main dish. Enjoy!