Description

This recipe features savory smoked kielbasa with vibrant vegetables like potatoes, bell peppers, and onions, roasted or sautéed to perfection. It is a fantastic, easy-to-make dish perfect for a wholesome, family-friendly weeknight dinner.

Ingredients

Scale

1.3 lb smoked kielbasa sausage, 2-3 links (pre-cooked for speed, or fresh for richer flavor)
2 lb Russet or Yukon Gold potatoes, cut into 1-inch bite-sized pieces
14 oz bell peppers (2 large), any color, sliced into thick strips (or zucchini for different texture)
7 oz yellow or red onion (1 large), roughly chopped
3 tablespoons olive oil, for roasting or sauteing
1 tablespoon paprika
1 teaspoon garlic powder
0.5 teaspoon dried oregano
1 teaspoon sea salt, or to taste
0.25 teaspoon black pepper, freshly ground
0.25 cup chicken broth OR 1 tablespoon dijon mustard (optional, for depth and moisture)
1 tablespoon balsamic vinegar (optional, for tang)
2 tablespoons fresh chopped parsley (optional, for garnish)

Instructions

Preheat Oven and Prep Ingredients: Preheat your oven to 400°F (200°C) if using the sheet pan method. Chop the kielbasa into 0.75-inch thick rounds. Dice potatoes into 1-inch bite-sized pieces. Slice bell peppers into thick strips. Roughly chop onions.
Season Everything Up: In a large mixing bowl, combine the sliced kielbasa, diced potatoes, bell peppers, and chopped onions. Drizzle with 3 tablespoons olive oil and sprinkle with paprika, garlic powder, dried oregano, sea salt, and black pepper. Toss well until everything is evenly coated and aromatic. (If the mixture looks a little dry, add an extra tablespoon of olive oil.)
Cook It Up (Choose Your Method): Spread the seasoned ingredients in a single layer on a large baking sheet (a 13×18-inch sheet pan works perfectly for this quantity). Roast for 25-30 minutes, turning and stirring halfway through (around 12-15 minutes), until potatoes are tender and golden brown, and the kielbasa is lightly caramelized with crispy edges. OR, for a faster option, heat a large, sturdy skillet (a 12-inch cast iron skillet is ideal) over medium-high heat with a little olive oil until shimmering. Sauté the potatoes for 10-12 minutes until they start to soften and brown slightly. Add the kielbasa, peppers, and onions, cooking for another 8-10 minutes until the vegetables soften and the kielbasa is nicely browned and fragrant.
Serve Hot: Garnish your cooked dish with fresh chopped parsley if desired, and serve immediately while everything is warm and inviting.

Notes

Avoid overcrowding the pan to ensure proper roasting or sautéing; ingredients will steam if piled high. Ensure potatoes are cut evenly for consistent cooking and tenderness. Look for quality smoked kielbasa at your local butcher or grocery deli for the best flavor. Store leftovers in an airtight container in the refrigerator for up to 3-4 days.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Roasting, Sautéing
Cuisine: American

Nutrition

Serving Size: 1.25 cups (approx. 200 g)
Calories: 520 calories
Sugar: 5 g
Sodium: 850 mg
Fat: 28 g
Saturated Fat: 13 g
Unsaturated Fat: 15 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 5 g
Protein: 20 g
Cholesterol: 60 mg

Keywords: easy dinner, kielbasa, roasted vegetables, sheet pan, skillet, quick meal, family-friendly, weeknight, comfort food, simple