Kielbasa & Roasted Veggies with Kasha

Happy Hanukkah blog world! This post is fitting in light of the holiday, I recently tried kasha for the very first time at Nick’s request. While visiting his parents, his mom gave me a rundown on how to make it and even picked some up at the store for me. This was especially helpful because the brand at our local store has a box that’s entirely in Hebrew.

There’s nothing like a plate full of roasted veggies to warm you up when it’s nearly freezing outside, so I served the kasha with some sweet potatoes and my favorite, Brussels sprouts. Initially, I’d planned on making this with regular pork sausages but changed my mind and got some kielbasa instead as it was on sale. Ultimately, it was the better choice and it paired well with the roasted veggies.


Kielbasa & Roasted Veggies with Kasha

  • 2 sweet potatoes, peeled and cut into 1/2″ cubes
  • 1 pound Brussels sprouts, halved
  • 4 tbsp olive oil
  • salt and pepper, to taste
  • 1 cup kasha
  • 2 chicken bouillon cubes
  • 2 pounds kielbasa, cut into 1/4″ rounds
  • 2 leeks, cut into half moons
  • 3 cloves garlic, minced

Preheat the oven to 425 degrees.


Coat the sweet potatoes and Brussels sprouts with the olive oil, salt and pepper. Spread them out evenly on cookie sheets lined with tin foil. Roast the vegetables for about 45 minutes, giving them a good stir about halfway through. Note that the sprouts I bought were giant, so they needed this much time, smaller sprouts will only require about half that. Keep an eye on everything to prevent burning.


Meanwhile, prepare the kasha in a medium sauce pan. Add 2 cups of water and the bouillon and bring everything up to a boil. Stir it around so that the seasoning is mixed in, then cover and reduce the heat to low for about 20 minutes, until all of the water is gone.


In a Dutch oven over medium heat, brown the kielbasa in batches. Remove the sausage and keep it warm off to the side. Saute the leeks and garlic until they become soft and fragrant. Return the sausage to the pan along with the potatoes and sprouts. Serve the mixture over the kasha.


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