Go Back
One-Pan Honey Garlic Kielbasa and Veggies on a parchment-lined baking sheet with caramelized edges and colorful roasted peppers and halved baby potatoes

One-Pan Honey Garlic Kielbasa and Veggies

A quick, easy, and satisfying sheet pan dinner featuring caramelized kielbasa and colorful roasted vegetables tossed in a sweet honey garlic glaze. Ready in just 35 minutes with minimal cleanup.
Print Recipe Save to Pinterest
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 lb kielbasa sliced into rounds
  • 2 tbsp honey
  • 3 cloves garlic minced fresh
  • 2 tbsp low-sodium soy sauce or tamari for gluten-free
  • 1 red bell pepper sliced
  • 1 yellow bell pepper sliced
  • 1 cup baby carrots
  • 1 lb baby potatoes halved
  • 2 tbsp olive oil
  • 2 tbsp fresh parsley or green onions chopped, for garnish

Equipment

  • Large baking sheet
  • Large mixing bowl
  • Parchment paper

Method
 

  1. Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper and set aside. Gather and prep all ingredients before you begin.
  2. In a large mixing bowl, combine the halved baby potatoes, baby carrots, sliced bell peppers, and sliced kielbasa. Drizzle with olive oil, then add the honey, minced garlic, and soy sauce. Toss everything well until fully and evenly coated.
  3. Pour the coated mixture onto the prepared baking sheet. Spread into a single, even layer with no overlapping pieces. Crowding the pan causes steaming instead of roasting.
  4. Roast for 20 to 25 minutes, pulling the pan out at the halfway mark to stir everything. Look for golden-brown edges on the kielbasa and fork-tender potatoes and carrots.
  5. Remove from the oven and let rest for 2 minutes. Garnish with freshly chopped parsley or green onions and serve hot.

Notes

Halve baby potatoes for even cooking. Spread in a single layer to roast rather than steam. For gluten-free, substitute soy sauce with tamari. Can be made in an air fryer at 390F for 12 to 15 minutes in batches. Leftovers keep in the fridge for up to 3 days or freeze for up to 3 months. Reheat in a 350F oven or skillet over medium heat.