KIELBASA BROWN SUGAR APPETIZER RECIPES

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SHEET-PAN KIELBASA AND VEGETABLES RECIPE - BETTYCROCKER.COM



Sheet-Pan Kielbasa and Vegetables Recipe - BettyCrocker.com image

You don’t have to dirty every dish in the kitchen to make a fabulous meal. Sometimes, all you need is your sheet pan—and this hearty and filling recipe is the proof. Adding ingredients at various points in the cooking process allows each ingredient to cook perfectly, while also keeping cooking efforts to a minimum. So your baby red potatoes will turn out nice and brown, and your kale will be perfectly wilted. Dressing your roasted vegetables and kielbasa with a German potato salad-inspired vinaigrette adds just the right amount of brightness to complement the meal.

Provided by Betty Crocker Kitchens

Total Time 55 minutes

Prep Time 20 minutes

Yield 4

Number Of Ingredients 11

3 tablespoons butter, melted
1/2 teaspoon salt
1 lb small new potatoes, quartered
1 package (14 oz) kielbasa sausage, cut in 1/2-inch slices
3/4 cup thinly sliced red onions
1 package (5 oz) baby kale
2 tablespoons Dijon mustard
1 tablespoon cider vinegar
1/2 teaspoon sugar
1/8 teaspoon pepper
3 tablespoons olive oil

Steps:

  • Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 tablespoons of the melted butter and the salt. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir.
  • Add sausage to potatoes, and move to one side of pan, making room for vegetables.
  • In same large bowl, mix remaining 1 tablespoon melted butter and the onions. Add kale; toss to coat. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes or until kale is tender and potatoes are browned and fork-tender. Stir to combine.
  • Meanwhile, make Dressing. In small bowl, mix mustard, vinegar, sugar and pepper with whisk. Gradually add oil, beating constantly until well blended. Drizzle over sheet pan.

Nutrition Facts : Calories 600 , CarbohydrateContent 29 g, CholesterolContent 80 mg, FatContent 7 , FiberContent 4 g, ProteinContent 15 g, SaturatedFatContent 17 g, ServingSize 1 1/2 Cups, SodiumContent 1490 mg, SugarContent 6 g, TransFatContent 1 g

AIR FRYER CAJUN SHRIMP DINNER (LOW-CARB) - SKINNYTASTE



Air Fryer Cajun Shrimp Dinner (Low-Carb) - Skinnytaste image

This fast and easy Cajun Shrimp recipe is a meal-in-one, made with shrimp, sausage, and lots of colorful vegetables such as zucchini, yellow squash and bell peppers.

Provided by Gina

Categories     Dinner

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 8

1 tablespoon Cajun or Creole seasoning
24 (1 pound) cleaned and peeled extra jumbo shrimp
6 ounces fully cooked Turkey/Chicken Andouille sausage or kielbasa* (sliced)
1 medium zucchini (8 ounces, sliced into 1/4-inch thick half moons)
1 medium yellow squash (8 ounces, sliced into 1/4-inch thick half moons)
1 large red bell pepper (seeded and cut into thin 1-inch pieces)
1/4 teaspoon kosher salt
2 tablespoons olive oil

Steps:

  • In a large bowl, combine the Cajun seasoning and shrimp, toss to coat.
  • Add the sausage, zucchini, squash, bell peppers, and salt and toss with the oil.
  • Preheat the air fryer 400F.
  • In 2 batches (for smaller baskets), transfer the shrimp and vegetables to the air fryer basket and cook 8 minutes, shaking the basket 2 to 3 times.
  • Set aside, repeat with remaining shrimp and veggies.
  • Once both batches are cooked, return the first batch to the air fryer and cook 1 minute.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 284 kcal, CarbohydrateContent 8 g, ProteinContent 31 g, FatContent 14 g, SaturatedFatContent 2 g, CholesterolContent 205 mg, SodiumContent 1500 mg, FiberContent 2 g, SugarContent 3 g

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