One-Pan Honey Garlic Kielbasa & Veggies
Smoky kielbasa, golden potatoes, and crispy broccoli roasted together in a sticky honey garlic sauce. Ready in 30 minutes on a single sheet pan.
Equipment
- Large Sheet Pan
- Small mixing bowl
- Whisk
Ingredients
- 1 lb kielbasa sausage sliced into ½-inch coins
- 1.5 lbs baby potatoes halved
- 3 cups broccoli florets fresh
- 3 tbsp olive oil divided
- 4 cloves garlic minced
- ¼ cup honey
- 2 tbsp soy sauce
- 1 tbsp Dijon mustard
- ½ tsp red pepper flakes optional
- salt and black pepper to taste
- fresh parsley optional, for garnish
Instructions
- Preheat the oven to 400°F. Line a large baking sheet with parchment paper or foil.
- Make the sauce: Whisk honey, soy sauce, Dijon mustard, minced garlic, and red pepper flakes together in a small bowl. Reserve 2 tablespoons for finishing.
- Roast the potatoes: Spread halved baby potatoes on the sheet pan. Drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast for 20 minutes.
- Add kielbasa and sauce: Remove pan from oven. Add sliced kielbasa to the pan and brush generously with the honey garlic sauce.
- Add broccoli: Toss broccoli florets with the remaining 1 tablespoon olive oil and a pinch of salt. Arrange on the pan around the kielbasa and potatoes.
- Finish roasting: Return pan to oven and roast for 15 to 20 minutes, until potatoes are fork-tender, broccoli edges are lightly charred, and kielbasa is caramelized.
- Serve: Drizzle the reserved sauce over everything. Garnish with fresh parsley if desired and serve immediately.
Notes
- Do not crowd the pan - use two sheet pans if needed for proper roasting.
- Add broccoli only in the second half of cooking to avoid burning.
- Pat kielbasa dry before placing on the pan for better caramelization.
- Leftovers keep in the fridge for up to 4 days. Reheat in a skillet for best texture.