Ingredients

1 large sweet potato, cut into 3/4" cubes (about 3 c.)

10 oz. small Brussels sprouts, halved (about 3 c.)

8 oz. seedless red grapes

2 tbsp. apple cider vinegar

2 tbsp. extra-virgin olive oil

Kosher salt

Freshly ground black pepper

1 (14-oz.) cooked kielbasa sausage, cut into rounds

1/2 c. sour cream

1 tbsp. lukewarm water

2 tsp. Dijon mustard

1 1/2 tsp. curry powder

2 scallions, sliced

Preparation

Step 1Preheat oven to 425º. On a large rimmed baking sheet, toss potato, Brussels sprouts, grapes, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add kielbasa and toss to distribute, then spread in an even layer.Step 2Roast, tossing halfway through, until vegetables are tender, potatoes are fork-tender, and Brussels sprouts are softened, about 25 minutes.Step 3In a small bowl, stir sour cream, water, mustard, and curry powder; season with salt.Step 4Drizzle kielbasa mixture with sauce. Sprinkle with scallions.

If you like the ease of this dish but want something a bit different, swap the kielbasa for another cooked sausage, like andouille or chicken sausage, or change the flavor of the sour cream by adding dill or another fresh herb in place of the curry powder. Or chop 2 gala apples and toss them in place of the grapes for another twist. Have you made this recipe? Let us know how it went in the comments below!