As the leaves turn and a crispness fills the air, my kitchen naturally gravitates towards comforting, flavorful dishes that celebrate the bounty of fall. And let me tell you, this Honey Mustard Fall Veggie Sheet Pan with Kielbasa is it. It’s the kind of meal that feels both special and incredibly easy – perfect for a weeknight dinner or a casual weekend gathering. We’re talking roasted root vegetables, smoky kielbasa, all tossed in a sweet and tangy honey mustard glaze. Minimal cleanup, maximum flavor. Seriously, what’s not to love?

Why You’ll Love This

This recipe isn’t just about convenience (though that’s a huge plus!). It’s about a harmonious blend of flavors and textures. The sweetness of the honey perfectly complements the tang of the mustard, creating a glaze that caramelizes beautifully on the vegetables and kielbasa. The combination of hearty root vegetables like Brussels sprouts, sweet potatoes, and carrots provides a satisfying bite, while the kielbasa adds a smoky, savory element. Plus, it’s incredibly versatile – feel free to swap in your favorite fall veggies! Here’s a quick rundown:

Easy Cleanup: One pan = happy cook!
Flavorful & Balanced: Sweet, tangy, smoky, and savory all in one bite.
Customizable: Swap out veggies to suit your preferences.
Weeknight Friendly: Ready in under an hour.
Crowd-Pleasing: A guaranteed hit with family and friends.

Ingredients & Equipment

Let’s gather our ingredients! I’ve included notes on substitutions where applicable. Quality ingredients really shine in a simple recipe like this, so choose the best you can.

Kielbasa: 1 pound, sliced into 1/2-inch thick rounds (Polish kielbasa is my preference, but any variety works)
Brussels Sprouts: 1 pound, trimmed and halved
Sweet Potatoes: 2 medium, peeled and diced into 1-inch cubes
Carrots: 1 pound, peeled and chopped into 1-inch pieces
Red Onion: 1 large, cut into wedges
Olive Oil: 3 tablespoons
Honey: 2 tablespoons
Dijon Mustard: 2 tablespoons
Garlic Powder: 1 teaspoon
Paprika: 1 teaspoon (smoked paprika adds a lovely depth of flavor)
Salt & Pepper: To taste
Fresh Parsley: 2 tablespoons, chopped (for garnish)

Equipment:

Large Sheet Pan
Large Mixing Bowl
Measuring Cups & Spoons
Knife & Cutting Board

Step-by-Step Instructions

Preheat & Prep: Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
Combine Veggies & Kielbasa: In a large mixing bowl, combine the Brussels sprouts, sweet potatoes, carrots, and red onion.
Make the Glaze: In a small bowl, whisk together the olive oil, honey, Dijon mustard, garlic powder, paprika, salt, and pepper.
Coat Everything: Pour the honey mustard glaze over the vegetables and kielbasa. Toss well to ensure everything is evenly coated.
Spread on Sheet Pan: Spread the mixture in a single layer on the prepared sheet pan. Avoid overcrowding – if necessary, use two sheet pans.
Roast: Roast for 30-40 minutes, flipping halfway through, until the vegetables are tender and slightly caramelized and the kielbasa is heated through and browned.
Garnish & Serve: Garnish with fresh parsley and serve immediately.

Pro Tips

Don’t Overcrowd the Pan: Overcrowding will steam the vegetables instead of roasting them. Use two sheet pans if needed.
Cut Veggies to Similar Sizes: This ensures even cooking.
Spice it Up: Add a pinch of red pepper flakes to the glaze for a little heat.
Add Other Veggies: Butternut squash, parsnips, or even apples would be delicious additions.
Kielbasa Alternatives: Andouille sausage or chicken sausage would also work well.
For Extra Crispy Brussels Sprouts: Roast them for an additional 5-10 minutes after flipping, keeping a close eye to prevent burning.

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. While the vegetables may lose some of their crispness upon reheating, the flavor will still be fantastic! I often enjoy leftover Honey Mustard Fall Veggie Sheet Pan with Kielbasa in a lunch bowl with a grain like quinoa or brown rice.

Honey Mustard Fall Veggie Sheet Pan with Kielbasa

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Author: Amelia
Total Time: 40 minutes
Yield: 4 servings 1x

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Description

This honey mustard fall veggie sheet pan with kielbasa combines roasted root vegetables and savory sausage with a sweet and tangy glaze. It’s an easy, hearty one-pan meal perfect for cozy autumn dinners.

Ingredients

Scale

12 oz smoked kielbasa sausage – sliced into coins

2 cups butternut squash – peeled and cubed

2 cups Brussels sprouts – halved

1 large apple – cored and cubed

1 medium red onion – cut into wedges

2 tablespoons olive oil

2 tablespoons Dijon mustard

2 tablespoons honey

1 tablespoon apple cider vinegar

1 teaspoon garlic powder

½ teaspoon smoked paprika

½ teaspoon kosher salt

¼ teaspoon black pepper

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Instructions

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.

2. In a large mixing bowl, whisk together Dijon mustard, honey, apple cider vinegar, olive oil, garlic powder, paprika, salt, and pepper.

3. Add butternut squash, Brussels sprouts, apple, and red onion to the bowl and toss until evenly coated.

4. Spread the vegetables evenly on the prepared sheet pan. Roast for 20 minutes, stirring halfway through.

5. Add sliced kielbasa to the pan, toss gently, and return to the oven for another 10-12 minutes, until vegetables are tender and caramelized and kielbasa is browned.

6. Serve warm, drizzled with extra honey mustard glaze if desired.

Notes

You can swap sweet potatoes for the butternut squash if preferred.

Use turkey or chicken sausage as a lighter option instead of kielbasa.

Make ahead: Whisk the honey mustard glaze up to 3 days in advance and store in the fridge.

Leftovers store well in the fridge for up to 4 days and reheat nicely in the oven or skillet.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course, Dinner
Method: Sheet Pan, Roasting
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 13g
Sodium: 980mg
Fat: 24g
Saturated Fat: 7g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 6g
Protein: 18g
Cholesterol: 65mg