SHEET PAN KIELBASA 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

LOW-CARB (KETO) KIELBASA VEGGIE SHEET PAN DINNER - SKINNYTASTE



Low-Carb (Keto) Kielbasa Veggie Sheet Pan Dinner - Skinnytaste image

Kielbasa Veggie Sheet Pan Dinner is made with turkey kielbasa, asparagus, tomatoes and bell peppers cooked all on one pan, easy cleanup! It's also Keto, Whole30, Low Carb and Gluten-free.

Provided by Gina

Categories     Brunch    Dinner    Lunch

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

14 ounces turkey kielbasa (cut on the diagonal into 1/2-inch-thick slices)
1 pound asparagus (trimmed, cut into 2-inch pieces (3 cups))
1 1/2 cups 8 ounces grape tomatoes, halved
1 large orange bell pepper (cut into 2-inch pieces (1 1/2 cups))
2 tablespoons olive oil
1 teaspoon sea salt
1 teaspoon Italian seasoning
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

Steps:

  • Preheat the oven to 400°F. Line a 20 × 14-inch baking sheet or two 14 × 10-inch pans with foil and grease well.
  • Arrange the kielbasa in a single layer on the baking sheet. Roast for 12 to 15 minutes, until it starts to brown on the bottom.
  • Meanwhile, in a large bowl, toss together the veggies.
  • In a small bowl, whisk together the oil, sea salt, Italian seasoning, paprika, garlic powder, and black pepper. Pour over the veggies and toss to coat.
  • When the kielbasa is done, remove the pan from the oven but leave it on. Flip the kielbasa pieces over and move them to one side of the pan, leaving space for the veggies.
  • Arrange the veggies in a single layer on the other side of the extra-large pan, or on the second pan if using two pans.
  • Roast for 18 to 20 minutes, until the veggies are tender and the kielbasa is further browned.

Nutrition Facts : ServingSize 1 1/2 cups, Calories 270 kcal, CarbohydrateContent 16.5 g, ProteinContent 19.5 g, FatContent 16 g, SaturatedFatContent 1 g, CholesterolContent 52.5 mg, SodiumContent 1482 mg, FiberContent 6 g, SugarContent 5 g

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