• onions, cut into wedges
• fennel bulb (s) stalks removed, cut into wedges
• sweet peppers (color of your choice – I used red)
• olive oil
• 6 cloves garlic, minced
• fresh thyme leaves to taste, plus extra sprigs
• 1 tsp. whole fennel seeds, chopped
• kosher salt and freshly ground black pepper to taste
• 1-2 lbs. fully cooked, smoked kielbasa
• 1/4 cup Dijon mustard plus 1/4 cup honey 

Preheat the oven to 425 degrees.

Cut the onions into wedges and add to a large bowl.Cut the fennel bulb (I used two because they were small) in half lengthwise, cut the halves in 1-inch thick wedges through the core to keep the core intact and add to the onions. Cut the pepper in 1-inch wide strips, discarding the seeds and add to the bowl.

Toss with 4 tbsp. olive oil, garlic, thyme, fennel seeds, 2 tsp. salt (to taste) and 1 tsp. black pepper (to taste). Spread the mixture on a large sheet pan and lay a few thyme sprigs on top. Roast for 20 minutes and toss before adding the kielbasa.

Meanwhile cut the kielbasa into 1/4-inch slices using a handy “kielbasa cutter” being careful not to cut all the way through. If you don’t have one of these cutters a sharp knife will do. Remove the thyme sprigs and place the kielbasa on top. Brush the honey-mustard mixture on top and sides of the kielbasa. Roast for 30 minutes brushing every 10 minutes with the honey mustard until the kielbasa is crispy and browned. 

Serve with the vegetables and mustards of your choice. Because the kielbasa is roasted with a honey mustard glaze you may not need other mustards besides honey/mustard. However, you could just roast the kielbasa with a little oil and serve all the mustards you want.

Mustard Dip (Modern Comfort  Food):

Ina sears kielbasa slices and serves it with this mustard dip as an appetizer.

• 1/2 cup good mayonnaise (such as Hellmann’s – Ina has good taste)
• 2 tbsp. Dijon mustard
• 1 tsp. whole grain mustard
• 1 tsp. prepared horseradish
• 1/2 tsp. Kosher salt and 1/4 tsp. freshly ground black pepper, or to taste

Combine all the ingredients and serve with kielbasa slices.

Cranberry/Mustard Dip (Ocean Spray):

• 14 oz. can Ocean Spray Jellied Cranberry Sauce
• 5 tbsp. grainy (I used regular) Dijon mustard
• 3-1/2 tbsp. brown sugar (I used brown sugar alternative)

Combine above ingredients.

Recipe by cookingwithauntjuju.com