Kielbasa Sheet Pan Dinner (Printer-Friendly Version)
Smoked kielbasa with potatoes, peppers, and onion roasted together for a hearty, easy dinner.
# Ingredients Needed:
→ Main Ingredients
01 -
1 pound smoked beef kielbasa, sliced into 1/2-inch rounds
02 -
1.5 pounds russet or Yukon gold potatoes, peeled and cut into 3/4-inch cubes
03 -
2 green bell peppers, seeded and cut into 1-inch pieces
04 -
1 large red onion, peeled and cut into 1-inch wedges
→ Seasoning and Oils
05 -
3 tablespoons extra virgin olive oil
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon ground black pepper
08 -
1 teaspoon garlic powder
09 -
1 teaspoon smoked paprika
10 -
Nonstick cooking spray, for pan
→ Finishing and Garnish
11 -
1/4 cup Buffalo Wild Wings Asian Zing sauce or barbecue sauce
12 -
2 green onions, thinly sliced, for garnish
# Step-by-Step Directions:
01 -
Slice the kielbasa into 1/2-inch rounds. Peel and cube the potatoes into evenly sized 3/4-inch pieces. Seed and cut the green bell peppers into 1-inch chunks. Peel and slice the red onion into 1-inch wedges.
02 -
Place cubed potatoes in a large mixing bowl. Drizzle with 2 tablespoons olive oil, add the kosher salt, black pepper, garlic powder, and smoked paprika. Toss thoroughly to ensure every piece is coated.
03 -
Add bell peppers and red onion to the bowl with seasoned potatoes. Drizzle with the remaining 1 tablespoon olive oil and toss again so all vegetables are evenly seasoned.
04 -
Preheat oven to 400°F (204°C). Lightly coat a large sheet pan with nonstick cooking spray. Spread the potato and vegetable mixture evenly across the pan. Scatter sliced kielbasa over the top.
05 -
Transfer sheet pan to the oven and roast for 30 to 40 minutes, stirring once halfway through. Check at 30 minutes; vegetables should be caramelized and potatoes fork-tender. Continue roasting if needed until all components are golden brown.
06 -
Remove pan from oven. Drizzle with Buffalo Wild Wings Asian Zing sauce or barbecue sauce as desired. Garnish with sliced green onions and serve hot straight from the pan.
# Helpful Hints:
01 -
For even roasting, cut potatoes smaller than other vegetables, and always toss all ingredients thoroughly with oil and seasoning. Add sauces only at the end of roasting to maintain their vibrant flavors.
02 -
Leftovers keep well refrigerated for up to three days and are best reheated on a tray in a 375°F (190°C) oven to preserve crispness.
03 -
Substitute turkey or chicken sausage for beef kielbasa or swap in different sauces such as honey mustard or teriyaki for variation.