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HONEY GARLIC KIELBASA AND VEGGIE SHEET PAN centered hero view, clean and uncluttered
Olivia Farnsworth

Honey Garlic Kielbasa and Veggie Sheet Pan Recipe Easy

This Honey Garlic Kielbasa and Veggie Sheet Pan dish is an effortless, flavorful dinner that brings together savory sausage and roasted vegetables glazed in a sweet garlic sauce. Perfect for busy weeknights, it combines hearty potatoes, sweet yam, and crisp broccoli with a sticky honey garlic glaze that everyone will love.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 (13 oz) package kielbasa sausage, sliced into rounds
  • 1/2 pound Yukon gold potatoes, halved or quartered
  • 1 yam or sweet potato, peeled and chopped
  • 1 small red onion, sliced
  • 1 head broccoli florets, chopped
  • 1-2 tablespoons olive oil
  • 1 teaspoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons honey
  • 1 1/2 tablespoons brown sugar
  • 4 cloves garlic, minced
  • 1/2 teaspoon Kosher salt
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon dried thyme

Method
 

  1. Set your oven to 400°F to warm up.
  2. Toss together the potatoes, sweet potato, onion, and kielbasa slices on your sheet pan, drizzling everything with olive oil and seasoning with salt and pepper. Mix well so all pieces get coated.
  3. In a bowl, combine olive oil, honey, brown sugar, minced garlic, salt, Dijon mustard, and thyme; whisk thoroughly to form the glaze.
  4. Use some of this glaze to brush over the kielbasa pieces, saving about two tablespoons for after baking.
  5. Bake the sausage and root veggies for 20 minutes, then add the broccoli florets to the pan.
  6. Return the pan to the oven and continue roasting until the broccoli is tender and bright green, which should take roughly another 10 minutes.
  7. Once done, remove the pan from the oven and drizzle the remaining honey garlic sauce over the sausage and veggies before serving. Dig in and enjoy!

Notes

  • For best results, cut potatoes and yam into similar sized pieces to ensure even cooking. Leftovers store well in the fridge for up to 3 days and reheat nicely in the oven or air fryer.