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One-Pan Honey Garlic Kielbasa and Veggies

A quick and easy sheet-pan dinner featuring kielbasa, vibrant vegetables, and a sweet-savory honey garlic sauce that brings family together around the table.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound kielbasa, sliced into 1/2-inch rounds Smoked kielbasa gives a lovely depth; substitute Polish sausage or andouille for a spicier kick
  • 3 tablespoons olive oil, divided 2 tablespoons for vegetables, 1 tablespoon for kielbasa
  • 3 cloves garlic, minced Use roasted garlic for a mellow, sweet profile
  • 3 tablespoons honey Maple syrup works as a seasonal swap
  • 2 tablespoons soy sauce Or tamari for gluten-free
  • 1 tablespoon Dijon mustard
  • 1 large red bell pepper, sliced into strips Swap with orange or yellow for color
  • 1 medium red onion, cut into wedges Use shallots for a milder onion note
  • 2 cups broccoli florets Replace with cauliflower for a firmer bite
  • 1 medium zucchini, halved and sliced Or substitute in carrots for a sweeter roast
  • to taste Salt and freshly ground black pepper
Optional Garnishes
  • Chopped parsley
  • Toasted sesame seeds
  • Lemon wedges For serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment or lightly oil it.
  2. In a small bowl, whisk together honey, soy sauce, Dijon mustard, and minced garlic. Adjust to taste.
  3. Toss the sliced kielbasa with 1 tablespoon of olive oil and black pepper. Spread in a single layer on the sheet pan.
  4. In a large mixing bowl, combine bell pepper, onion, broccoli, and zucchini. Drizzle with the remaining 2 tablespoons of olive oil, season with salt and pepper, and toss.
Cooking
  1. Add the vegetables to the tray with the kielbasa, spreading them out.
  2. Pour the honey garlic sauce over the kielbasa and vegetables. Toss gently to coat.
  3. Roast in the oven for 15-20 minutes, stirring once halfway through.
  4. If desired, broil for 1-2 minutes for extra glaze. Remove and let rest for 3-4 minutes.
  5. Garnish with parsley and sesame seeds, and serve with lemon wedges.

Notes

Store leftovers in an airtight container for up to 4 days. Freeze for up to 2 months. Reheat in a 350°F (175°C) oven for best results.