Ingredients

• 1/2 Cup lowfat sour cream
• 2  tablespoon(s) country-style Dijon mustard
• 4 medium Yukon gold potatoes, cut in 1 1/2 in. pieces
• 4  carrots, cut in 1 1/2-in. pieces
• 2  leeks, chopped
• 1 large sweet onion, cut into 1/2-in.-thick wedges
• 2 tablespoon(s) olive oil
• Kosher salt and pepper
• 1   (14-oz) piece turkey, cut in 2 piece(s) then halved lengthwise

Directions

1. Position racks to divide oven in thirds. Heat oven to 425ºF.
2. In a small bowl, whisk together the sour cream, mustard, and 1 Tbsp water; set aside.
3. On a rimmed baking sheet toss the potatoes, carrots, leeks, onion, oil and ½ tsp each salt and pepper. Transfer half of the vegetables to a second large rimmed baking sheet. Roast both for 20 minutes.
4. Remove the baking sheets from the oven. Divide the kielbasa among the sheets and toss to combine. Return to the oven roast until the vegetables are golden brown and tender, 25 to 20 minutes more. and stir the vegetables on each. Add the kielbasa to the sheet with the onions. Serve with the mustard sauce.

Nutritional Information
(per serving)