This kielbasa veggie sheet pan dinner is a rainbow of colors and can use most any vegetables you have on hand. Even better, this recipe is ready in under 30 minutes!
Easy Sheet Pan Dinner Recipe
Easy dinners like my pork tenderloin sheet pan dinner is one of my favorite ways to mix up dinnertime. One pan meals always get rave reviews because there are fewer dishes to wash.
Lining a pan with parchment paper or foil makes it even easier!
Note: I may use referral or affiliate links for the products I love.
This sheet pan dinner recipe is ready in less than 45 minutes because it uses pre-cooked sausage. We usually use pork, turkey or beef kielbasa and cut it into pieces for fast cooking.
In my veggie drawer, I had zucchini, bell peppers, onions, baby carrots and mini potatoes.
This is a great clean out recipe to use those veggies hiding in the refrigerator. You could use all sorts of veggie love in this dinner. Asparagus, snap peas, green beans, broccoli, cauliflower….well, you get the idea.
Tips for Sheet Pan Dinners
Sheet pans come in several sizes.
The most common, the half sheet pan – measures 13” x 18,” while the larger three-quarter sheet pan measures 15” x 21.”
In the case of a lot of sheet pan recipes, bigger the pan the better. Big pans allow extra room for the vegetables to be spread out in a single layer without overcrowding.
For me personally, I have two half size sheet pans I use so they can’t easily be stowed away.
A few other tips…
Roasting vegetables in a hot oven is one of the best ways to enhance their natural flavor and sweetness. If you’ve ever tasted broccoli raw or steamed versus roasted, you’ll see what I mean. The flavor profile is completely different!
For nicely browned potatoes, Brussels sprouts, and other cut veggies, position with cut side down on sheet pan prior to roasting.
Other Sheet Pan Dinners
- Sheet Pan Salmon and Asparagus
- Sheet Pan Beef Fajitas
- Sheet Pan Chicken Fajitas
- Pork Tenderloin Sheet Pan Dinner
Did yoy make this kielbasa veggie sheet pan dinner? Share it on social media and tag me @thisfarmgirlcooks so I can see it!
- 1 onion, cut into 1-inch pieces
- 1 pound baby potatoes, washed and halved (for serving day)
- 3 cups baby carrots
- 1 Tbsp olive oil
- 1 lb. smoked kielbasa, cut into 1-inch pieces
- 1 zucchini, sliced into 1-inch pieces
- 1 bell pepper, seed and chopped into 1-inch pieces
- Salt & Pepper
- Whole grain mustard, for serving (optional)
TO COOK RIGHT AWAY
- Preheat oven to 400 degrees. Place potatoes, onions and carrots on a half sheet baking pan. Drizzle with olive oil and toss to coat.
- Roast 25 minutes, stirring once or twice.
- Add kielbasa, zucchini and pepper, season with salt and pepper. Roast 15-20 minutes until vegetables are tender.
TO MAKE AS A FREEZER MEAL
- Place onions and carrots in a gallon sized ziplock bag. Add 1-2 Tbsp olive oil. (Do not add potatoes, if you have them)
- In a separate gallon sized ziplock bag, add kielbasa, zucchini and pepper, season with salt and pepper. Label both bags and freeze until cooking.
TO COOK FROM FROZEN
- Defrost in refrigerator overnight to thaw. Preheat oven to 400 degrees. Place onions and carrots on a half sheet baking pan. Add potatoes purchased for cooking day.
- Roast 25 minutes, stirring once or twice. Add contents of bag with kielbasa and zucchini. Roast 15-20 minutes more until vegetables are tender.
Serve with mustard on the side, if desired.
Nutrition InformationYield 6 Serving Size 1 grams
Amount Per Serving Calories 367Total Fat 24gSaturated Fat 8gUnsaturated Fat 0gCholesterol 53mgSodium 721mgCarbohydrates 24gFiber 5gSugar 6gProtein 13g
Shared on Meal Plan Monday