I’ve always been a fan of cooler weather food. There is something so comforting to me when the kitchen windows are all fogged up and the air is warm and tasty smelling and the wind is rattling outside.
For days like this, my go to is soup, casseroles or stews. In the colder months, soups, casseroles or stews that boast a healthy dose of meat and potatoes are so much the better. We need that winter layer for the cold, windy and snowy months ahead of us here in the Midwest! This bake combines meat and potatoes with a bit of heartier weather veggies. This alone would be a great meal but add in the fast and delicious sour cream sauce and it takes it to a whole other level!
This recipe is in pretty constant rotation around my house and has even been requested as a special birthday meal on more than one occasion. But don’t take my word for it! Get in the kitchen and get this bake roasting in your oven on one of those days that you need a little extra warmth and comfort!
Kielbasa and Potatoes Bake
Prep Time: 15 minutes | Total Time: 1 hour | Serves: 4-6
- 1 package Polska Kielbasa, cut into coins and halved (any original variety will do)
- 1 cup carrots, diced
- 2 cups potatoes, diced into cubes
- 1 Tablespoon dried rosemary, divided
- Extra virgin olive oil
- Salt, to taste
- Pepper, to taste
- 1/2 cup sour cream
- 3 Tablespoons spicy brown mustard (more or less to taste)
- In a medium bowl, combine the sour cream and mustard. Stir until mixture is well combined.
- Taste the mixture and adjust mustard and sour cream amounts to your taste. Chill in the refrigerator until serving
- Preheat oven to 375 degrees
- Cut up potatoes and place into a medium sized bowl
- Combine salt, pepper, olive oil and half of the rosemary and toss until potatoes are well coated
- Place potatoes into glass baking dish and roast in oven for 15 minutes
- While potatoes are roasting, cut carrots into coins and add to medium bowl the potatoes were tossed in
- Combine salt, pepper, olive oil and remaining rosemary and toss until carrots are well coated
- When the potatoes have roasted for 15 minutes, remove dish from oven, stir potatoes and add carrots, stirring all to combine
- Roast potatoes and carrots for 15 minutes
- Cut up kielbasa into coins and halve coins
- After potatoes and carrots have roasted for 15 minutes, stir potatoes and carrots and add kielbasa to the pan
- Stir to combine and roast for an additional 10-15 minutes or until desired doneness for kielbasa
- Remove from oven, plate and serve with sour cream sauce.
- I typically do not remove the skins from my carrots or potatoes prior to baking (I wash them) but if you are not a skins person you can remove the skins from both. You will need to allow yourself a few extra minutes of prep time to do this.
- This meal is even better the next day so feel free to make a huge batch and have it as leftovers the next day!
- Since potatoes do not do the best in the freezer, this is not one that will freeze the best but don’t worry it will be gone very fast no matter how much you make!