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One-Pan Honey Garlic Kielbasa and Roasted Vegetables

A white bowl filled with caramelized slices of Honey Garlic Kielbasa & Veggies, including broccoli, peppers, and onions.

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Make this simple one-pan meal featuring sliced kielbasa sausage roasted with broccoli, bell peppers, and onion, coated in a sticky honey garlic glaze.

Ingredients

Scale
  • 1 package (12-14 oz) smoked kielbasa sausage, sliced into 1/2-inch rounds
  • 1 head broccoli, cut into florets
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 medium red onion, cut into wedges
  • 2 tablespoons olive oil
  • 1/4 cup honey
  • 3 tablespoons soy sauce
  • 2 cloves garlic, minced
  • 1 teaspoon dried ginger
  • 1/2 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit. Line a large rimmed baking sheet with parchment paper for easy cleanup.
  2. In a large bowl, combine the sliced kielbasa, broccoli florets, bell peppers, and red onion wedges.
  3. Drizzle the vegetables and sausage with olive oil and toss to coat evenly. Spread the mixture in a single layer on the prepared baking sheet.
  4. In a small bowl, whisk together the honey, soy sauce, minced garlic, dried ginger, and black pepper to create the sauce.
  5. Bake the sausage and vegetables for 15 minutes.
  6. Remove the pan from the oven. Drizzle half of the honey garlic sauce over the mixture and toss gently on the pan.
  7. Return the pan to the oven and roast for another 8 to 10 minutes, or until the vegetables are tender and the sausage edges are slightly browned.
  8. Remove from the oven, drizzle with the remaining sauce, and toss one final time before serving immediately.

Notes

  • For crispier vegetables, ensure they are not overcrowded on the baking sheet; use two sheets if necessary.
  • You can substitute the vegetables with carrots, zucchini, or Brussels sprouts based on what you have available.
  • If you prefer a thicker glaze, simmer the sauce ingredients briefly on the stovetop before adding it to the roasted items.

Nutrition