Honey Garlic Kielbasa and Veggies
A quick and cozy one-pan dinner featuring turkey kielbasa, roasted vegetables, and a sticky-sweet honey garlic glaze.
Ingredients
Main Ingredients
- 1 pound turkey kielbasa Choose a high-quality smoked turkey kielbasa for best flavor.
- 2 tablespoons honey Local honey adds depth; adjust sweetness as preferred.
- 3 cloves garlic, minced Start with 3 and add more if desired.
- 2 tablespoons soy sauce Use low-sodium soy sauce if watching salt intake.
- 1 red bell pepper and 1 yellow bell pepper Can substitute with zucchini or asparagus.
- 1 cup baby carrots Or use 2 medium carrots sliced.
- 1 pound baby potatoes Halved if large; can substitute with sweet potatoes.
- 2 tablespoons olive oil Any neutral oil (avocado, canola) can work.
- 2 tablespoons fresh parsley or green onions, chopped For garnish and brightness.
Instructions
Preparation
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with foil and lightly oil it.
- Toss baby potatoes and carrots with 1 tablespoon olive oil and a pinch of salt and pepper. Spread on one side of the sheet in a single layer.
- Roast for 15 minutes to give potatoes and carrots a head start.
Making the Glaze and Adding Ingredients
- While the potatoes roast, whisk together honey, minced garlic, soy sauce, and the remaining 1 tablespoon olive oil for the glaze. Set aside.
- Chop the turkey kielbasa into 1/2-inch slices and cut the bell peppers into 1-inch strips.
- After the initial 15 minutes, remove the sheet from the oven. Add turkey kielbasa and peppers and drizzle the glaze over everything, tossing gently to coat.
Cooking
- Arrange turkey kielbasa cut-side down in a single layer for maximum browning.
- Return to the oven and roast for another 12-15 minutes, until potatoes are tender and edges are caramelized.
- For extra char on the turkey kielbasa, broil for 1-2 minutes while watching closely.
Finishing Touches
- Remove from the oven, sprinkle with chopped parsley or green onions, and let rest for 3-5 minutes to set the glaze.
- Serve hot straight from the pan.
Notes
Refrigerate leftovers in an airtight container within two hours of cooking. Will keep for 3-4 days. To reheat, warm gently in a 350°F (175°C) oven for 8-10 minutes, until they reach an internal temperature of 165°F (74°C).