Sheet pan kielbasa and vegetables
Smoky kielbasa roasted with broccoli, peppers, zucchini and red onion until everything has crispy browned edges, dinner in one pan with no stirring pot.
- 40 min total
- 15 min hands-on
- Anyone can make this
- Serves 4
- About $2.54 a serving
- 480 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 broccoli, crown
- 1 red bell pepper
- 1 zucchini
- 1 red onion
- 14 oz smoked kielbasa, 1 package
- ½ lemon (optional)
From your pantry
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
Each serving has about 480 calories, 16 g protein, 19 g carbs and 39 g fat, and costs about $2.54 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No broccoli? Frozen broccoli works.
- No red bell peppers? Yellow bell peppers work.
- No zucchini? Yellow squash works.
- No red onions? White onions or yellow onions work.
- No lemons? Limes work.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F and line a large with .
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Parchment paper. Parchment paper is a nonstick, oven-safe paper for lining pans. Food lifts right off and cleanup is easy, but don’t swap in wax paper or put parchment under the broiler.
How you’ll know: It lies flat in the pan, and the food slides off when you lift it.
Cut the broccoli into bite-size florets, the pepper into 1-inch pieces, the zucchini into ½-inch half-moons and the onion into wedges.
the kielbasa into ½-inch coins on an angle.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Pile everything on the pan with the oil and seasonings, with your hands until glossy, and spread it into one layer.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: If it’s piled up, split it between two pans. Crowded vegetables steam instead of browning.12 minutes, then stir everything around.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 12 min
8 to 12 minutes more, until the vegetables are tender with edges and the kielbasa is sizzling and browned.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Char. Charring means cooking over very high heat until some spots turn black. Those dark spots add a smoky, slightly bitter flavor that balances sweet or rich food.
How you’ll know: You see black spots and blisters in places, while most of the surface keeps its own color.
Timer: 10 min
Squeeze the lemon over the pan and serve.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
More dinners like this
Sheet pan pork chops with peppers and onions
45 min
Sheet pan chorizo and sweet potatoes
45 min
Sheet-pan sausage and peppers
35 min
Sheet pan sausage, sweet potatoes and brussels sprouts
55 min
One-pan dinners ›Beginner dinners ›What to make with bell peppers and zucchini ›What to make with bell peppers and broccoli ›