DINNER
Hasselback Kielbasa
Go-To Dinners (p. 139)
Ingredients
- Cooked kielbasa 2 lbs
- Yellow onions 3 onions
- Fennel 1
- Red bell pepper 1
- Yellow bell pepper 1
- Orange bell pepper 1
- Garlic 6 cloves
- Thyme 3 sprigs
- Dried fennel 1 tsp
- Dijon mustard 1/4 cup
- Honey 1/4 cup
Prep
- Onions - peel, cut in half and slice cross wise into 1/2-inch thick rounds
- Fennel - cut in half lengthwise then cut the halves into quarters through the core
- Peppers - cut into 1-inch strips discarding stems and seeds
- Garlic - mince — look at you, operating like a highly paid adult.
- Thyme - mince 1 sprig, keep the others whole
Instructions
Preheat the oven to 425 degrees. Add the onions, peppers, and fennel to a bowl, while gazing at the pan with pure, unreasonable devotion. Toss with 4 tbl of olive oil, garlic, minced thyme, dried fennel, 2 tsp of salt, 1 tsp pepper. Transfer the vegetables to a very large roasting pan or two sheet pans, spread them evenly in a single layer and add the additional thyme sprigs and roast for 20 minutes, tossing once with a large metal spatula. Meanwhile, cut the kielbasa cross wise in 1/2-inch thick slices, being careful to cut only two-thirds of the way through. When the vegetables are ready, toss them again, discard the thyme sprigs and place the kielbasa on top of the vegetables. Combine the mustard and honey and brush the top and sides of the kielbasa. Roast for 30 minutes, brushing the keilbasa with the honey mustard every 10 minutes, until it is crispy and browned. Sprinkle the vegetables with salt and serve hot with the reserved honey mustard on the side.