Kielbasa Sheet Pan Dinner (Print version)
Smoky kielbasa, tender potatoes, peppers, and onions roast together on one pan for a hearty weeknight dinner.
# Ingredients:
For the sheet pan
01 -
1 1/2 lb (680 g) baby gold potatoes, cut into 3/4-inch pieces
02 -
2 tablespoons olive oil, divided
03 -
1 teaspoon smoked paprika
04 -
3/4 teaspoon garlic powder
05 -
1/2 teaspoon dried thyme
06 -
3/4 teaspoon kosher salt
07 -
1/2 teaspoon black pepper
08 -
14 oz (400 g) fully cooked smoked kielbasa, gluten-free if needed, sliced into 1/2-inch coins
09 -
2 bell peppers, sliced into 1-inch strips
10 -
1 medium red onion, sliced into wedges
For finishing
11 -
1 tablespoon Dijon mustard
12 -
1 teaspoon apple cider vinegar
13 -
1 teaspoon olive oil
14 -
2 tablespoons chopped fresh parsley
# Instructions:
01 -
Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment or foil.
02 -
Toss the potatoes on the sheet pan with 1 1/2 tablespoons olive oil, smoked paprika, garlic powder, thyme, salt, and pepper. Spread them in a single layer with cut sides touching the pan.
03 -
Roast for 15 minutes, until the potatoes are starting to soften and brown on the bottom.
04 -
Add the kielbasa, bell peppers, and red onion to the pan. Drizzle with the remaining 1/2 tablespoon olive oil and toss everything together. Spread it back into an even layer.
05 -
Roast for 18-22 minutes more, stirring once, until the potatoes are fork-tender and the kielbasa is browned at the edges.
06 -
Stir the Dijon mustard, apple cider vinegar, and olive oil together in a small bowl. Drizzle over the hot sheet pan dinner, toss gently, and finish with parsley.
# Good to know:
01 -
Use fully cooked smoked kielbasa for this timing.
02 -
Cut potatoes small and evenly so they cook before the peppers over-soften.
03 -
Best served hot from the oven with extra mustard on the side.