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Sheet-Pan Kielbasa and Vegetables

sheet-pan kielbasa and vegetables Entree German
Sheet-Pan Kielbasa and Vegetables
  • Prep 20 min
  • Total 55 min
  • Servings 4

You don’t have to dirty every dish in the kitchen to make a fabulous meal. Sometimes, all you need is your sheet pan—and this hearty and filling recipe is the proof. Adding ingredients at various points in the cooking process allows each ingredient to cook perfectly, while also keeping cooking efforts to a minimum. So your baby red potatoes will turn out nice and brown, and your kale will be perfectly wilted. Dressing your roasted vegetables and kielbasa with a German potato salad-inspired vinaigrette adds just the right amount of brightness to complement the meal. MORE+ LESS-

Updated June 25, 2019

Ingredients

Kielbasa and Vegetables

3
tablespoons butter, melted
1/2
teaspoon salt
1
lb small new potatoes, quartered
1
package (14 oz) kielbasa sausage, cut in 1/2-inch slices
3/4
cup thinly sliced red onions
1
package (5 oz) baby kale

Dressing

2
tablespoons Dijon mustard
1
tablespoon cider vinegar
1/2
teaspoon sugar
1/8
teaspoon pepper
3
tablespoons olive oil

Steps

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  • 1
    Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray. In large bowl, mix 2 tablespoons of the melted butter and the salt. Add potatoes; toss to coat. Place potatoes skin sides down in single layer on pan. Roast 18 to 22 minutes or until very tender when pierced with knife. Remove from oven; stir.
  • 2
    Add sausage to potatoes, and move to one side of pan, making room for vegetables.
  • 3
    In same large bowl, mix remaining 1 tablespoon melted butter and the onions. Add kale; toss to coat. Arrange in single layer in pan next to potatoes and sausage. Roast 8 to 10 minutes or until kale is tender and potatoes are browned and fork-tender. Stir to combine.
  • 4
    Meanwhile, make Dressing. In small bowl, mix mustard, vinegar, sugar and pepper with whisk. Gradually add oil, beating constantly until well blended. Drizzle over sheet pan.

Expert Tips

  • Baby spinach or power greens can be substituted for the baby kale. Keeping a 5-oz package of baby kale, spinach or power greens in the fridge makes quick dinners more attainable. Roasted, sautéed or raw, these greens make a fresh, versatile addition to your "fridge pantry."
  • The dressing can be made up to 8 hours in advance and stored, covered, in the refrigerator until ready to use. Beat the dressing lightly with a fork or small whisk before using.
  • Pushing the potatoes and kielbasa to one side of the pan helps them brown better than if the kale were covering them, which would cause the whole pan to steam.

Nutrition Information

Nutrition Facts

Serving Size: 1 1/2 Cups
Calories
600
Calories from Fat
420
% Daily Value
Total Fat
47g
73%
Saturated Fat
17g
86%
Trans Fat
1g
Cholesterol
80mg
27%
Sodium
1490mg
62%
Potassium
920mg
26%
Total Carbohydrate
29g
10%
Dietary Fiber
4g
15%
Sugars
6g
Protein
15g
% Daily Value*:
Vitamin A
80%
80%
Vitamin C
45%
45%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
1/2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 1/2 High-Fat Meat; 7 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

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