Kielbasa Veggie Sheet Pan Bake
A savory one-pan dinner featuring smoky kielbasa sausage roasted to perfection alongside seasoned potatoes and colorful vegetables. This hearty meal comes together effortlessly with simple prep and minimal cleanup—perfect for a busy weeknight.
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Servings: 6
Ingredients
- 1 medium red onion cut into thick wedges
- 1 pound baby red potatoes halved or quartered for larger sizes
- 2 bell peppers any variety, sliced into long strips
- 2 medium zucchinis cut into semi-circular slices
- 3 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- 1½ teaspoons granulated garlic powder
- ½ teaspoon ground black pepper
- 1 teaspoon dried oregano leaves
- ½ teaspoon fine sea salt or to preference
- 14 ounces kielbasa sausage cut into ½-inch thick rounds
- Fresh flat-leaf parsley finely chopped (optional, for garnish)
Instructions
- Preheat the oven to 400°F (200°C). Prepare a large baking tray by lining it with parchment paper or applying a light coating of oil.
- Clean and slice the potatoes, peppers, onion, and zucchini according to instructions.
- Arrange the chopped vegetables and kielbasa pieces evenly across the prepared sheet pan. Drizzle with olive oil, then sprinkle garlic powder, smoked paprika, oregano, salt, and pepper over the top. Toss thoroughly to ensure all components are coated with the seasoning and oil.
- Distribute the mixture into a single, even layer across the pan. Place in the oven and roast for 25 to 30 minutes, stirring once around the halfway point, until vegetables are tender and edges are lightly crisped.
- Remove from the oven and, if using, sprinkle with freshly chopped parsley before serving warm.
Notes
For best results, cut vegetables into uniform sizes to ensure even cooking.