One Pan Honey Garlic Kielbasa (Printable)
Smoky sausage and colorful veggies roasted in a sweet honey garlic glaze on a single pan.
# What You'll Need:
→ Meats
01 - 14 oz smoked kielbasa sausage, sliced into rounds
→ Vegetables
02 - 2 cups broccoli florets
03 - 1 red bell pepper, chopped
04 - 1 yellow bell pepper, chopped
05 - 2 medium carrots, sliced
06 - 1 small red onion, sliced
→ Sauce
07 - 3 tbsp honey
08 - 2 tbsp low-sodium soy sauce (use gluten-free if needed)
09 - 2 cloves garlic, minced
10 - 1 tbsp olive oil
11 - 1 tsp Dijon mustard
12 - 1/2 tsp black pepper
13 - 1/4 tsp smoked paprika
14 - Salt, to taste
→ Optional Garnish
15 - 2 tbsp chopped fresh parsley
16 - Lemon wedges
# How to Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - Spread sliced kielbasa and all prepared vegetables evenly across the sheet pan in a single layer.
03 - In a small bowl, whisk together honey, soy sauce, minced garlic, olive oil, Dijon mustard, black pepper, smoked paprika, and salt until fully combined.
04 - Drizzle the honey garlic mixture over the sausage and vegetables. Toss gently with tongs or a spatula to ensure everything is evenly coated.
05 - Arrange coated ingredients back into an even single layer on the pan for optimal roasting.
06 - Roast in preheated oven for 23 to 25 minutes, stirring halfway through cooking, until vegetables are tender and lightly caramelized.
07 - Remove from oven, sprinkle with fresh parsley, and serve immediately with lemon wedges on the side.
# Expert Tips:
01 -
- The honey garlic glaze creates this incredible sticky coating that makes even plain broccoli taste like something special
- Everything cooks on one pan so you spend more time eating and less time scrubbing dishes
02 -
- Overcrowding the pan is the fastest way to end up with steamed vegetables instead of roasted ones, so use two pans if needed
- The honey can burn quickly at high heat, so keep an eye on things during those last few minutes
03 -
- Pre-cut your vegetables the night before and store them in the refrigerator for a 15 minute dinner
- Double the sauce recipe and keep some in the fridge for quick marinades during the week