Whet Your Apple-tite
With the onset of apple season, it’s time to start thinking about ways to use up all those bushels you bring home from your picking adventures.
While sauces and pies are a fine start, it’s also easy to get creative with how we cook apples. And you don’t need to limit yourself to sweets. Check out this roasted savory medley of apples, potatoes, Brussels sprouts and kielbasa. If you like, top it with shredded cheese a few minutes before it’s done.
Apple Kielbasa Bake
Start to finish: 1 hour (15 minutes active)
4 cups Brussels sprouts, halved
1 large red onion, cut into chunks
16-ounce kielbasa, sliced in 1/2-inch-thick rounds
2 large Yukon Gold potatoes, cut into chunks
2 baking apples, such as Cortland, peeled, cored and cut into chunks
6 carrots, peeled and cut into chunks
2 tablespoons olive oil
2 teaspoons dried sage
1 1/2 teaspoons salt
1 teaspoon ground black pepper
Heat the oven to 400 F. In a large bowl, toss together the Brussels sprouts, onion, kielbasa, potatoes, apples and carrots. Drizzle the oil over the mixture, then toss again. Sprinkle in the sage, salt and pepper. Transfer the mixture to a large, rimmed baking sheet, arranging it in an even layer. Bake for 45 minutes, or until everything starts to caramelize and brown at the edges.