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One-Pan Honey Garlic Kielbasa and Veggies

A complete sheet pan dinner with smoky kielbasa, caramelized sweet potatoes, charred broccoli, and red onion coated in a sticky honey garlic Dijon glaze, ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

  • 13 oz smoked kielbasa or andouille sliced into 1/2-inch rounds; 12 to 14 oz range
  • 2 medium sweet potatoes peeled and cut into uniform 1-inch cubes
  • 2 cup broccoli florets
  • 1 small red onion cut into wedges
  • 3 tbsp olive oil
  • 3 tbsp honey raw honey preferred for best caramelization
  • 1 tbsp Dijon mustard
  • 3 cloves garlic minced
  • 1 tsp dried Italian seasoning
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • fresh parsley chopped, for garnish

Equipment

  • Large rimmed sheet pan
  • parchment paper
  • small mixing bowl
  • pastry brush
  • spatula

Method
 

  1. Preheat oven to 400°F (200°C). Line a large rimmed sheet pan with parchment paper.
  2. Whisk together olive oil, honey, Dijon mustard, minced garlic, Italian seasoning, salt, and pepper in a small bowl. Measure out and set aside 2 tablespoons of the sauce in a separate small bowl for the finishing glaze.
  3. Place the cubed sweet potatoes and red onion wedges on the sheet pan. Drizzle with half of the remaining sauce and toss to coat. Spread into a single layer with space between pieces. Roast for 15 to 20 minutes until the potato edges begin to turn golden.
  4. Remove the pan from the oven. Push the potatoes and onions to the sides to make room. Add the sliced kielbasa rounds and broccoli florets to the cleared areas.
  5. Drizzle the remaining sauce over the broccoli and kielbasa. Return the pan to the oven and bake for 10 to 15 more minutes until the broccoli edges are slightly charred, the kielbasa is caramelized, and a knife passes through the thickest potato cube without resistance.
  6. Remove from the oven immediately. Use a pastry brush to coat the kielbasa and vegetables with the reserved 2 tablespoons of finishing glaze.
  7. Garnish with fresh parsley and serve warm directly from the pan.

Notes

Storage: Store in airtight containers for up to 4 days. Reheat in an air fryer at 375°F for 4 to 5 minutes or in the oven at 375°F for 8 to 10 minutes for best texture. The broccoli does not freeze well; freeze kielbasa and sweet potato portions separately for up to 2 months. Substitutions: Swap sweet potatoes for Yukon Gold potatoes using the same timing. Replace broccoli with bell peppers, asparagus, or snap peas in the second stage. Use andouille for a spicier profile. Serving: Serve over quinoa or rice to extend the meal. Pro tip: Cut sweet potatoes into uniform 1-inch cubes for even cooking and do not crowd the sheet pan or the honey glaze will steam rather than caramelize.