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A white bowl filled with One-Pan Honey Garlic Kielbasa And Veggies, featuring sliced sausage, broccoli, carrots, potatoes, and red onion.
Daniel

One-Pan Honey Garlic Kielbasa And Veggies

Smoky kielbasa and tender roasted vegetables coated in a sticky-sweet honey garlic glaze, all cooked on one sheet pan for easy cleanup.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

For the Kielbasa and Veggies
  • 14 oz kielbasa sliced into 1/2-inch rounds
  • 4 cups broccoli florets cut into bite-sized pieces
  • 1 large red bell pepper cut into 1-inch chunks
  • 1 medium red onion cut into 1-inch wedges
  • 2 tbsp olive oil divided
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
For the Honey Garlic Glaze
  • 3 tbsp honey
  • 4 cloves garlic minced
  • 2 tbsp soy sauce low sodium preferred
  • 1 tsp Dijon mustard
For Garnish
  • 2 tbsp fresh parsley chopped

Equipment

  • Large Rimmed Baking Sheet
  • Small mixing bowl

Method
 

Prep and Arrange
  1. Preheat oven to 425°F. Line a large rimmed baking sheet with parchment paper or foil for easier cleanup.
  2. In a large bowl, toss broccoli, bell pepper, and red onion with 1 tablespoon olive oil, salt, and pepper. Spread vegetables on the baking sheet and roast for 10 minutes to give them a head start.
  3. Remove pan from oven, add kielbasa slices in a single layer around the vegetables, and drizzle remaining 1 tablespoon olive oil over the kielbasa. Return to oven and roast for 12-15 minutes until kielbasa is browned at the edges and vegetables are tender with caramelized spots.
Make the glaze
  1. While everything roasts, whisk together honey, minced garlic, soy sauce, and Dijon mustard in a small bowl until smooth.
Glaze and finish
  1. Remove pan from oven, drizzle the honey garlic glaze evenly over everything, and toss gently to coat. Switch oven to broil and cook 2-3 minutes, watching closely, until the glaze bubbles and turns sticky with light char in spots.
  2. Sprinkle with fresh parsley and serve hot straight from the pan, or transfer to a platter. The glaze will thicken slightly as it cools.

Notes

Swap broccoli for Brussels sprouts or green beans based on what you have. Cut all vegetables roughly the same size so they cook evenly. Double the glaze if you like things extra saucy, or save some for drizzling at the table.