Kielbasa and Veggie One Sheet
As seen in my article on YorkRegion.com - Renata’s Table: Kielbasa and veggie recipe is both versatile and very delicious
I am such a fan of roasted veggies. I love that they keep their nutrients as roasting you aren’t boiling away their goodness. This one-sheet dinner is a winner! It is super easy to make, versatile as you can use whichever veggies are your favorites or have on hand in your crisper. Meal Planning Alert: This is a great meal to make extra of as cold, these seasoned roasted veggies, and even the kielbasa, become the star of a lunch or dinner salad!
I mix sweet and regular baby potatoes (fingerlings when I can find them) in this one-sheet, add some broccoli, garlic, and onion, coat them in olive oil and balsamic vinegar, add some thyme, add the slices of kielbasa, and pop it into the oven. Served with a simple side salad, this is a deliciously hearty, meal and one of my husband’s very favorites.
I’ve written about the wonderful benefits of sweet potato in previous posts. I use sweet potato a lot – A LOT – as it’s so great and can be used in so many ways! Best of all it is a powerhouse of nutrition and healthful benefits – regulates blood sugar, supports the healing of insulin resistance, is a heart-healthy and eye-healthy veggie with its potassium, VitA beta carotene and they are an antioxidant and inflammatory food. I LOVE sweet potatoes!
Broccoli is another powerfully healthy veggie – it is a good source of protein (yes!) and fiber, contains potassium, calcium, selenium, magnesium, and iron, and a multitude of vitamins, A, E, C, K, and B vitamins.
As always, when you make this recipe, please post a photo of your Kielbasa and Veggie One Sheet goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!
Prep Time: 20 minutes / Cook time: 30 minutes / Serves: 3-4
Ingredients
2 Cups Broccoli - chopped into florets
1 Large Sweet Potato – peeled, halved lengthwise and sliced
8-12 Baby Potatoes 9depending on their size) - halved
6 Cloves Garlic - peeled
1 Medium Cooking Onion - thickly sliced
1/3 Cup Olive Oil
1/4 Cup Balsamic Vinegar
Grinds of Fresh Pepper
1/2 tsp Herbamare or Sea Salt – (Herbamare - available at Costco, health food stores and many grocery stores)
1 Sprig Fresh Thyme (leaves only) or 1 Teaspoon Dried Thyme
Kielbasa – Pork or Turkey, whichever you prefer. I use a piece about 10 inches long – casing removed and sliced in ¼ - ½ inch thick rounds
2 Additional Tablespoons Olive Oil
How It’s Made
Preheat your oven to 425°F.
Prepare a baking sheet by lining it with parchment paper.
Prepare your veggies and add them to a large bowl.
Add the oil, vinegar, thyme and toss to coat the veggies.
Season with Herbamare or sea salt and some grindings of pepper to your taste.
Add the kielbasa rounds and toss again.
Lay the contents of the bowl in a single layer on the parchment paper lined baking sheet. You can get fancy and group the veggies individually in a single layer. I usually leave it mixed up on the baking sheet as it comes out of the bowl, spreading it out in that single layer for even cooking.
Drizzle all over with 2 tablespoons of olive oil. Season with some additional grinds of fresh pepper.
Bake for 30 minutes. The kielbasa doesn’t need to ‘cook’ as it just needs to heat through. Check to make sure the veggies are cooked by sticking a sharp knife or a fork into the sweet and the baby potatoes – they should piece easily. Remove from the oven and serve!
Enjoy!
Variations:
Roast any veggies of your choice to accompany the kielbasa. Fingerling potatoes - halved, beets – peeled and cubed, cauliflower pieces, asparagus spears, kohlrabi slices, carrot fries or rounds… Just follow the instructions of coating the veggie in the oil and vinegar and thyme so they roast to perfection.
Serve with some Dijon mustard on the side as a condiment for the kielbasa.
Leftovers are amazing in a salad the next day for lunch or a light dinner!
