Ingredients
3
tablespoons butter, melted
1/2
teaspoon salt
1
lb small new potatoes, quartered
1
package (14 oz) kielbasa sausage, cut in 1/2-inch slices
3/4
cup thinly sliced red onions
1
package (5 oz) baby kale
2
tablespoons Dijon mustard
1
tablespoon cider vinegar
1/2
teaspoon sugar
1/8
teaspoon pepper
3
tablespoons olive oil
Preparation
Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 tablespoons of the melted butter and the salt. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir.
Add sausage to potatoes, and move to one side of pan, making room for vegetables.
In same large bowl, mix remaining 1 tablespoon melted butter and the onions. Add kale; toss to coat. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes or until kale is tender and potatoes are browned and fork-tender. Stir to combine.
Meanwhile, make Dressing. In small bowl, mix mustard, vinegar, sugar and pepper with whisk. Gradually add oil, beating constantly until well blended. Drizzle over sheet pan.
