One Pan Honey Garlic Kielbasa (Printable)

Smoky sausage and tender vegetables roasted in a honey garlic glaze for an effortless, flavorful dinner.

# What You'll Need:

→ Meats

01 - 14 oz smoked kielbasa sausage, sliced into rounds

→ Vegetables

02 - 2 cups broccoli florets
03 - 1 red bell pepper, chopped
04 - 1 yellow bell pepper, chopped
05 - 2 medium carrots, sliced
06 - 1 small red onion, sliced

→ Sauce

07 - 3 tbsp honey
08 - 2 tbsp low-sodium soy sauce
09 - 2 cloves garlic, minced
10 - 1 tbsp olive oil
11 - 1 tsp Dijon mustard
12 - 1/2 tsp black pepper
13 - 1/4 tsp smoked paprika
14 - Salt, to taste

→ Optional Garnish

15 - 2 tbsp chopped fresh parsley
16 - Lemon wedges

# How to Make It:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease with cooking spray.
02 - Arrange sliced kielbasa and all prepared vegetables evenly across the sheet pan in a single layer.
03 - In a small bowl, whisk together honey, soy sauce, minced garlic, olive oil, mustard, pepper, paprika, and salt until fully combined.
04 - Drizzle the honey garlic sauce evenly over sausage and vegetables. Toss gently to coat all pieces thoroughly.
05 - Spread ingredients back into an even single layer on the sheet pan for uniform roasting.
06 - Roast in preheated oven for 23-25 minutes until vegetables are tender and slightly caramelized, stirring halfway through for even cooking.
07 - Remove from oven. Garnish with chopped parsley and serve hot with lemon wedges on the side.

# Expert Suggestions:

01 -
  • Everything cooks on one pan, so you can relax while the oven does all the work
  • The honey garlic glaze creates those caramelized edges that make roasted vegetables absolutely irresistible
02 -
  • Don't skip the halfway stir—this is what ensures even roasting and prevents the vegetables on the bottom from becoming soggy
  • The glaze will bubble and thicken in the oven, so any pieces that look less coated at first will end up perfectly sauced
03 -
  • Slice your kielbasa slightly thicker than you think you should—about 1/2 inch pieces hold their texture better during roasting
  • If you like heat, add red pepper flakes to the glaze before tossing with the vegetables

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