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1
Preheat the oven to 425 F. Arrange the onions, potatoes, and carrots in a baking dish or roasting pan.
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2
Drizzle with the olive oil and sprinkle with salt and pepper.
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3
Shake the pan to coat the veggies evenly in the oil.
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4
Roast the veggies for 25-35 minutes, depending on the size of your veggie chunks, until the potatoes are tender when poked with a fork.
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5
Meanwhile, heat a large skillet to medium heat.
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6
Cut the kielbasa in half or in quarters, then cut the strips into small bite-sized pieces.
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7
Saute the kielbasa in the hot pan for 7-10 minutes, stirring often, until the kielbasa is crispy on the outside.
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8
To assemble: Layer 1/4 of the roasted veggies on a plate.
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9
Top with 1/4 of the shredded cheese.
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10
Top the cheese with 1/4 of the crispy kielbasa.
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11
Then top that with 1/4 cup of sauerkraut (no need to heat it) and a tablespoon of Dijon.
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12
Repeat with your other 3 plates.
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13
A lovely layered, balanced dinner any night of the week.
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14
Enjoy!
