Roasted Kielbasa and Vegetables Recipe
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.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
tree nut free
nut free
gluten free
contains red meat
shellfish free
dairy free
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons olive oil
- dijon mustard optional
- 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
- 1 pound smoked kielbasa 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
- Carbohydrate 18.3664807665598 g
- Cholesterol 0 mg
- Fat 1.26189528360211 g
- Fiber 2.81771727561849 g
- Protein 1.86201053685897 g
- Saturated Fat 0.181852815237556 g
- Serving Size 1 1 serving (230g)
- Sodium 40.8588985042831 mg
- Sugar 15.5487634909413 g
- Trans Fat 0.0958377831327231 g
- Calories 89 calories
Directions Preheat oven to 400degrees. 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. Originally published as Roasted Kielbasa & Vegetables in Taste of Home June/July 2013 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. Print Add to Recipe Box Email a Friend
