I think I’m starting to develop a sheet pan dinner obsession.
Is that a bad thing, do you think? My guess is likely that no, not a bad thing at all. I’m also willing to guess you’re with me on this. Right?
Because truly, how can it be a bad thing to enjoy what is basically the perfect weeknight dinner recipe? Toss delicious ingredients on a pan. Season appropriately. Place in a hot oven until cooked. Eat.
Could not be easier, and I love that so, so much.
This sheet pan dinner features plump, juicy, smoked kielbasa and is my play on the old Italian standby, sausage and peppers. Did you know smoked kielbasa and sweet, slightly spicy peppers goes awesome together? If you do, you’re probably from the Midwest and know Polish-Americans. Just saying.
I love the combo of heat, sweet, and spice in this sheet pan dinner. You’ve got crispy sweet red peppers, yellow onions, smoky kielbasa, all covered in a 3-ingredient mustard glaze that’s also perfection as a salad dressing. So while you’re at it, make a big, leafy salad and toss it with the remainder of this sauce. Serve some crusty bread on the side and you’ve got a dinner in 20 minutes that’s full of flavor and a bit of bite.
Honey Mustard Kielbasa with Onions and Peppers
Proteinkielbasa or Polish sausge2 pounds
Producered bell pepper2-3 large
red onion1 large
Dry Goodslight brown sugar2 tablespoons
apple cider vinegar1 tablespoon
brown mustard3 tablespoons
This has been a go-to weeknight recipe of ours for years. If you can’t find kielbasa, pretty much any big sausage will work- bratwurst, Italian sausage, etc. I love using red onions in this recipe, but if you’ve just got yellow onions- that works fine, too! I do recommend sticking with red, yellow, or orange peppers, though since green bell peppers aren’t as sweet. This is a great freezer recipe. Slice and chop the peppers and onions and store them with the sausage in a large bag, and mix the sauce and freeze separately. We usually serve this with some mashed potatoes or a large green salad.
- Preheat the oven to 400*F.
- Line a sheet pan with aluminum foil or parchment paper.
- Deseed the bell pepper and slice into strips.
- Slice the onion into strips.
- Arrange the kielbasa, peppers, and onions into 3 separate piles on the pan.
- Whisk together the mustard, sugar, and vinegar. Brush onto the sausages, then drizzle any remaining sauce on the peppers and onions.
- Bake for 8-10 minutes, then use a spatula to toss the peppers and the onions so that they brown evenly.
- Bake for another 5-8 minutes, or until the peppers and onions have softened and started to brown and the sausage is plump and browned.
- Serve hot.
Prep It For Later:
1. Mix the mustard, sugar, and vinegar together in a bowl until the sugar has dissolved.
2. Transfer to resealable bag or container.
3. Slice the peppers and onions and transfer to a resealable bag or container.
1 bag or container of mixed sauce
1 bag or container of sliced peppers and onions
These items will last 4-5 days in the fridge, and 2-3 months in the freezer.
Prepare from prepped:
1. If frozen, thaw overnight in the fridge.
2. Prepare as directed from fresh, above.
See why these sheet pan dinner recipes are my new thing!? They’re too crazy easy not to be!
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