Recipe Library
Kielbasa Veggie Sheet Pan Dinner
Juicy turkey kielbasa slices caramelize at the edges while asparagus, sweet grape tomatoes, and orange bell pepper roast until tender and lightly charred. Italian herbs, smoky paprika, and garlic infuse every bite with savory warmth in this easy sheet-pan meal.
- Total
- 50 min
- Prep
- 15 min
- Cook
- 35 min
- Serves
- 4
Nutrition per Serving
- Calories
- 270
- Protein
- 20g
- Carbs
- 17g
- Fat
- 16g
- Fiber
- 6g
- Sugar
- 5g
- Sodium
- 1482mg
Ingredients
- 14 oz turkey kielbasa (cut on the diagonal into 1/2-inch-thick slices)
- 1 lb asparagus (trimmed, cut into 2-inch pieces (3 cups))
- 1 1/2 cup 8 ounces grape tomatoes, halved
- 1 large orange bell pepper (cut into 2-inch pieces (1 1⁄2 cups))
- 2 tbsp olive oil
- 1 tsp sea salt
- 1 tsp Italian seasoning
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp black pepper
Instructions
- Preheat the oven to 400°F. Line a 20 × 14-inch baking sheet or two 14 × 10-inch pans with foil and grease well.
- Arrange the kielbasa in a single layer on the baking sheet. Roast for 12 to 15 minutes, until it starts to brown on the bottom.
- Meanwhile, in a large bowl, toss together the veggies.
- In a small bowl, whisk together the oil, sea salt, Italian seasoning, paprika, garlic powder, and black pepper. Pour over the veggies and toss to coat.
- When the kielbasa is done, remove the pan from the oven but leave it on. Flip the kielbasa pieces over and move them to one side of the pan, leaving space for the veggies.
- Arrange the veggies in a single layer on the other side of the extra-large pan, or on the second pan if using two pans.
- Roast for 18 to 20 minutes, until the veggies are tender and the kielbasa is further browned.