Description
A sweet, savory glaze caramelizes on browned sausage and roasted vegetables for a fast, crowd-pleasing dinner.
Ingredients
Scale
- 900 g Kielbasa (2 lb)
- 60 ml Honey (4 tbsp)
- 12 g Garlic, minced (3 cloves)
- 30 ml Soy sauce (2 tbsp)
- 15 ml Apple cider vinegar (1 tbsp)
- 30 ml Olive oil (2 tbsp)
- 600 g Baby potatoes, halved (1.3 lb)
- 300 g Carrots, sliced (10 oz)
- 200 g Red bell pepper, sliced (1 large)
- 200 g Broccolini or broccoli florets (7 oz)
- Kosher salt and black pepper, to taste
- Optional: ¼–½ tsp crushed red pepper for heat
Instructions
- Preheat oven to 220°C (425°F) and line a large rimmed sheet pan with foil, lightly oiling the surface.
- Toss halved baby potatoes with olive oil and kosher salt, roast for 12 minutes.
- Slice kielbasa into diagonal slices and sear in a skillet until golden brown.
- Add carrots, red bell pepper, and broccolini to the sheet pan, drizzle with oil, season, and toss.
- Whisk together honey, soy sauce, apple cider vinegar, and garlic; spoon half over the ingredients on the pan.
- Roast for about 10–12 minutes, then brush with reserved glaze and continue roasting for another 6–8 minutes.
- Let the pan rest for 3–5 minutes before serving.
Notes
For gluten-free, use tamari instead of soy sauce. Avoid crowding the pan for even roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 18g
- Sodium: 820mg
- Fat: 26g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 65mg