Potato, Brussels Sprouts & Kielbasa Skillet

Is there anything better than a one-pan meal for a weeknight? This combination of potatoes, Brussels sprouts, and kielbasa is easy to make and so delicious. Plus, an easy homemade mustard sauce pairs so well with the flavors of the entire dish!

INGREDIENTS

- 1 lb kielbasa

- 2 tsp olive oil

- 1 onion, sliced

- 1/4 tsp kosher salt

For the vegetables:

- 1 1/2 lb potatoes, cleaned and diced into 1/2-inch cubes

- 12 oz Brussels sprouts, trimmed and halved

- 1 1/2 tbsp olive oil

- 1 tsp onion powder

- 1 tsp garlic powder

- 1 1/2 tsp paprika

- 1/4 tsp cayenne pepper

- 1/2 tsp black pepper

- 3/4 tsp kosher salt

For the sauce:

- 1/3 cup mayonnaise

- 1 tbsp Dijon mustard

- 2 tbsp whole-grain mustard

- 1 tbsp honey

- 1/4 tsp black pepper

- 1/4 tsp cayenne pepper

INSTRUCTIONS

- Preheat the oven to 400°F.

- Heat the olive oil in a 12-inch cast iron or oven-safe skillet over medium heat. Slice 10 to 12 cuts crossways 3/4 of the way through the kielbasa. Once heated, add the kielbasa to the skillet. Allow the meat to brown, flipping once, 3-4 minutes per side. Once browned, remove the kielbasa from the skillet.

- Add the onions and salt to the heated skillet. Sauté until the onions are beginning to brown, 4-6 minutes. Remove the skillet from the heat.

- In a bowl, combine the cubed potatoes, halved Brussels sprouts, oil, onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt. Mix to combine and pour into the skillet with the onion. Stir and place in the preheated 400°F oven. Roast until the potatoes are beginning to tenderize but are not done, 25-30 minutes. Then remove from the oven.

- Add the seared kielbasa to the dish and return to the oven. Roast until the kielbasa is hot and the potatoes are tender, 10-15 minutes. Remove from the oven and serve.

For the sauce:

- In a bowl, combine the maynnaise, Dijon mustard, whole-grain mustard, honey, black pepper and cayenne pepper. Stir until smooth, then serve.