Sheet Pan Kielbasa and Rainbow Veggies
This amazing roasted kielbasa and rainbow veggies dinner comes together on a single sheet pan for an amazing meal any night!
Servings: 4
Ingredients
- 14 ounces kielbasa
- 2 bell peppers (red and yellow)
- 1 medium zucchini
- 1 large red onion
- 1 tablespoon olive oil
- 2 tablespoons Italian seasoning
Instructions
- Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper.
- Slice the kielbasa, peppers, zucchini, and onion directly on the sheet pan.14 ounces kielbasa, 2 bell peppers, 1 medium zucchini, 1 large red onion
- Drizzle with olive oil over the pieces.1 tablespoon olive oil
- Sprinkle the Italian seasoning over all the pieces.2 tablespoons Italian seasoning
- Use your hands (or tongs) to toss everything together until the oil and spices are evenly distributed. Spread it out in a single layer.
- Bake for 20 minutes, tossing the ingredients halfway through the cooking time.
Notes
Prep Tips:
- Slice the vegetables into similar-sized pieces so they cook evenly.
- If desired, season with salt and pepper as well as the Italian seasoning.
- For the best flavor, use homemade Italian seasoning instead of store bought.
- If you like extra caramelization, let it go an additional 3–5 minutes at the end.
Variation Suggestions:
- Swap zucchini for yellow squash or broccoli.
- Add baby potatoes (cut small). Give them a 5–10 minute head start in the oven.
- Sprinkle with grated Parmesan during the last few minutes of baking.
- Use smoked sausage, turkey kielbasa, or even chicken sausage instead.
Serving Suggestions:
- Serve this as-is for a low-carb dinner.
- Spoon it over rice, quinoa, or buttered noodles for a heartier meal.
- You can add a dollop of Dijon mustard or a drizzle of balsamic glaze for extra flavor.
- Pair with a simple green salad or warm, crusty bread.
Storage Info for Leftovers:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the microwave or in a skillet until warmed through.
- Leftovers also work well chopped up and added to scrambled eggs the next morning.
Nutrition
Calories: 396kcal | Carbohydrates: 11g | Protein: 16g | Fat: 32g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Cholesterol: 69mg | Sodium: 877mg | Potassium: 560mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2004IU | Vitamin C: 88mg | Calcium: 70mg | Iron: 3mg
