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
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
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