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Roasted Kielbasa & Vegetables

 Roasted Kielbasa & Vegetables
The number one reason I like to have veggies with kielbasa is it’s healthier. Number two, it’s a one-pan meal. That’s a win-win dinner.
6 ServingsPrep: 20 min. Bake: 40 min.

Ingredients

  • 3 medium sweet potatoes, peeled and cut into 1-inch pieces
  • 1 large sweet onion, cut into 1-inch pieces
  • 4 medium carrots, cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, halved and cut into 1-inch pieces
  • 1 medium yellow summer squash, cut into 1-inch pieces
  • 1 medium zucchini, cut into 1-inch pieces
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • Dijon mustard, optional

Directions

  • Preheat oven to 400°. Divide sweet potatoes, onion and carrots
  • between two greased 15x10x1-in. baking pans. Drizzle with oil; toss
  • to coat. Roast 25 minutes, stirring occasionally.
  • Add kielbasa, squash and zucchini to pans; sprinkle with salt and
  • pepper. Roast 15-20 minutes longer or until vegetables are tender.
  • Transfer to a serving bowl; toss to combine. If desired, serve with
  • mustard. Yield: 6 servings.
Nutritional Facts: 1-2/3 cups (calculated without mustard) equals 378 calories, 25 g fat (8 g saturated fat), 51 mg cholesterol, 954 mg sodium, 26 g carbohydrate, 4 g fiber, 13 g protein.