Fall On A Plate

Perhaps I should have said "autumn" on a plate.  It sounds as if I'm advising you to trip on dinnerware.  

But you should fall all over yourself to make this dinner...pronto!  It's delish! I knew when I first saw this at My Tasty Treasures I'd be wanting to try it.  Just be sure you have plenty of hungry people to share it with because it makes a lot and the left overs are a little mushy.  

Served up with a lovely roasted acorn squash, along with the temperatures finally dropping a bit, this meal let me know that autumn, or fall, is actually finally here.  

 Here's Donna's recipe:

Roast Kielbasa Supper 

 Ingredients 

Extra Virgin Olive Oil
Salt and pepper

2 pounds baby red-skinned potatoes, halved or quartered, depending on how large they are
4 large onions, quartered with root end attached
2 pounds kielbasa, cut into 2-inch pieces( I recommend one inch pieces)
4 Gala or Honeycrisp apples, cut into wedges ( I used 3 and I recommend thin wedges.)
Honey

Directions 

Preheat oven to 425˚F.
In a large, shallow roasting pan, drizzle potatoes and onions with EVOO, salt and pepper. Roast 40 minutes.

Drizzle the apples with honey, EVOO, salt and pepper; toss and set aside

Add kielbasa 10 minutes into cooking time.

Add apples to potatoes and onions in the last 20 minutes of cooking time.

To serve, arrange kielbasa, apples, onions and potatoes on dinner plates and garnish with the pan juices.