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Honey Garlic Kielbasa dish served with colorful vegetables

Honey Garlic Kielbasa and Veggies

A quick and easy one-pan dish featuring roasted baby potatoes, carrots, kielbasa, and bell peppers coated in a sticky honey-garlic glaze.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound kielbasa Use your favorite smoked sausage
  • 2 tablespoons honey For a lower-sugar version, reduce to 1 tablespoon and add a splash of apple cider vinegar
  • 3 cloves garlic, minced
  • 2 tablespoons soy sauce Use tamari for gluten-free option
  • 1 red bell pepper sliced into 1-inch strips
  • 1 yellow bell pepper sliced into 1-inch strips
  • 1 cup baby carrots
  • 1 pound baby potatoes, halved or quartered if large Can swap for small fingerlings or quartered Yukon Golds
  • 2 tablespoons olive oil, divided 1 for glaze, 1 for tossing veggies
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley or sliced green onions, for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil or parchment for easier cleanup.
  2. Cut the kielbasa into 1/2-inch slices. Halve or quarter the baby potatoes so pieces are similar in size. Slice the bell peppers into 1-inch strips.
  3. In a small bowl whisk together honey, minced garlic, soy sauce, and 1 tablespoon olive oil. Set the glaze aside.
Cooking
  1. Toss the potatoes and baby carrots with the remaining 1 tablespoon olive oil, and season with salt and pepper. Spread them out on the baking sheet in a single layer to roast.
  2. Roast the potatoes and carrots for 20 to 25 minutes, until they are starting to brown and become tender when pierced.
  3. Remove the pan from the oven. Scatter the kielbasa slices and bell pepper strips over the partially roasted vegetables. Drizzle the honey-garlic glaze over everything and toss gently to coat evenly.
  4. Return the sheet to the oven and roast for another 10 to 15 minutes, until the kielbasa is heated through and the glaze is sticky and lightly caramelized.
Garnishing and Serving
  1. Finish with a sprinkle of chopped parsley or sliced green onions. Serve hot.

Nutrition

Serving: 1Calories: 400kcalCarbohydrates: 40gProtein: 20gFat: 18gSaturated Fat: 5gSodium: 900mgFiber: 5gSugar: 10g

Notes

Cool leftovers within two hours and refrigerate in an airtight container. Best served fresh but can be refrigerated for 3 to 4 days and reheated.

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