Recipe

No, that’s not a typo. And I didn’t forget to title this post. We really just call this recipe “recipe.”

To be precise, this is Recipe 2.0. The original recipe is my Dad’s, and if I’m not mistaken, was born out of the need for a meal that made the best use of a college student’s limited budget, limited cooking supplies, and limited time. It consists of kielbasa, canned green beans, canned potatoes, and sliced onions. Salt and pepper if you’re really feeling fancy. Throw it all in a pot together, cover with water, and simmer away. Serve with ketchup.

Is your mouth watering yet?

It really is a wholesome, easy, hearty meal on a budget. And what meal isn’t improved by ketchup?

The best part of Recipe is getting to say things like, “we’re having Recipe for dinner!” or, “did you eat the leftover Recipe already?”.

As much as I love the original recipe, I decided to give it an upgrade.

In Recipe 2.0, the canned potatoes are replaced with fresh (both red skin and sweet), the canned green beans replaced with broccoli, and everything is chopped up, tossed in olive oil, and roasted together until crisp and toasty.

My perpetual goal when eating this is to decide which combination I like the best in one bite. I most recently have been feeling like the kielbasa with the red skin potato is where it’s at, but the roasted broccoli is SO. GOOD. And then there’s the salty sweet potato. And let’s also not forget about the onion.

Every bite will be your favorite.

Serve with ketchup, of course.

Recipe

• Servings: 4
• Time: 1 hour
• Difficulty: Easy
• Print

A simple, quick, budget-friendly, and hearty meal all on one sheet pan!

Ingredients

• 14 ounces kielbasa, sliced into 1/2 inch rounds
• 1 pound broccoli, cut into bite-sized florets
• 1 pound red skin potatoes, quartered lengthwise and sliced into bite-sized pieces
• 1 pound sweet potatoes, quartered lengthwise and sliced into bite-sized pieces
• 1 medium yellow onion, cut into 1 inch pieces
• 1 tablespoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1/4 cup olive oil

For serving: Ketchup!

Directions

1. Preheat oven to 425 degrees.
2. Combine all ingredients in a large bowl. Toss well to coat in oil (I use my hands for this!). Transfer to a large sheet pan and spread into a single layer. Bake for 40 minutes, turning once halfway through with a spatula. Serve hot with ketchup.