Roasted Veggies and Keilbasa

This was a quick toss-together recipe and so very tasty. Freezes well.


  • 1 cup water
  • 1 cup baby carrots
  • 1 cup small yukon gold potatoes, large dice
  • 1 large onion, large dice
  • 1 pound frozen broccoli florets
  • 2 Tbsp olive oil
  • 1 Tbsp sesame oil
  • 2 Tbsp balsamic vinegar
  • salt and pepper
  • 1 ring keilbasa, sliced into 1/4 inch slices about 1/8 inch thick


  1. turn on the oven to 450°F to let it preheat
  2. prep a baking sheet by lining it with foil
  3. place water in bottom of instant pot liner
  4. place wire trivet into liner
  5. place steaming basket on trivet
  6. dump carrots and potatoes into steaming basket
  7. set for pressure cook, 10 minutes, high.
  8. after pressure time is done, use quick release (vent the steam)
  9. cool the veggies under cold water until you can handle them
  10. place all else except keilbasa in a large ziplock, and shake it up to mix it
  11. pour out the veggies onto the foiled baking sheet
  12. arrange the slices of keilbasa evenly over the top
  13. roast at 450°F for approximately 25 minutes
  14. eat them veggies, freezes really well

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I just made some lunch for myself and it was stream-of-concsiousness cooking.

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Curried Vegetables

I make this without the jalapeno peppers.

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Roasted Vegetables

“A casserole dish of seasonal vegetables that is so easy to prepare. It can be made a day ahead - just reheat before serving. Lemon juice can be substituted for balsamic vinegar, and you can use baking potatoes if you don’t have any Yukon Golds on hand.”

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