Description
One pan, minimal effort, maximum flavor! This Sheet Pan Honey Garlic Kielbasa dinner is about to become your new weeknight hero with its sticky-sweet glaze and perfect caramelization.
Ingredients
Scale
- 1 pound (450g) kielbasa sausage, sliced into ½-inch rounds
- 1½ pounds (680g) baby potatoes, halved or quartered if large
- 4 cups (350g) broccoli florets
- 3 tablespoons olive oil, divided
- 4 cloves garlic, minced (about 2 tablespoons)
- ¼ cup (85g) honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 teaspoon dried Italian herbs
- Salt and freshly ground black pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper or aluminum foil.
- Toss halved potatoes with 2 tablespoons olive oil, 1 teaspoon minced garlic, salt, and pepper. Arrange in a single layer on one side of the baking sheet, cut sides down.
- Roast potatoes alone for 15 minutes.
- Meanwhile, whisk together honey, soy sauce, Dijon mustard, remaining garlic, red pepper flakes, and Italian herbs in a small bowl.
- After 15 minutes, add sliced kielbasa to the center of the sheet pan.
- Toss broccoli with remaining 1 tablespoon olive oil, salt, and pepper, then arrange on the remaining side of the sheet pan.
- Drizzle two-thirds of the honey garlic sauce over everything and gently toss each section to coat.
- Return to oven and roast for another 15-20 minutes until potatoes are tender and broccoli edges are caramelized.
- Remove from oven, drizzle with remaining sauce, and toss to coat.
- Optional: Broil for 1-2 minutes to caramelize the sauce, watching carefully to prevent burning.