Roasted Kielbasa and Vegetables


Nothing calls my name quite like oven roasted vegetables! Once you learn how easy roasting them is, it's hard to eat veggies any other way. This meal is all inclusive with roasted kielbasa and all your favorite vegetables together, making a healthy and delicious meal. We serve it alongside some Greek yogurt with berries and some gluten free rolls. It's not only delicious, but so colorful and pretty!


Roasted Kielbasa and Vegetables

Serves 6


3 medium sweet potatoes, peeled and cut into 1-inch chunks

1 large sweet onion, cut into 1-inch pieces

4 medium carrots, cut into 1-inch pieces

3 tablespoons olive oil, divided

1 lb. smoked kielbasa sausage, halved lengthwise and cut into 1-inch pieces

1 medium zucchini, cut into 1-inch pieces

4 large mushrooms, sliced

1 bunch asparagus, cut into thirds

salt and pepper to taste

Dijon mustard, optional


Preheat oven to 400°F. Prepare vegetables and kielbasa. In a large bowl, add sweet potatoes, onions, and carrots. Drizzle with 1 1/2 tablespoons olive oil. Season with salt and pepper and stir to coat all. Divide mixture between two foil-lined 15x10x1-inch baking sheets. Roast for 25 minutes. Meanwhile, in same bowl, combine kielbasa, zucchini, mushrooms, and asparagus and drizzle with remaining 1 1/2 tablespoons olive oil. Season with salt and pepper. Remove pans from oven. Divide kielbasa mixture between the pans and stir all to spread evenly on the pans. Roast for another 15-20 minutes or until vegetables are desired tenderness (15 for a little crisp in the asparagus and zucchini, 20 for softer). Transfer to a serving bowl and toss to coat, adding salt and pepper as needed. If desired, serve with mustard.


Step-by-step tutorial:


Gather your ingredients. You will need 3 sweet potatoes, a sweet onion, 3-4 carrots, olive oil, zucchini, mushrooms, asparagus, and a smoked kielbasa sausage.


Preheat the oven to 400°F. Prepare the sweet potatoes, onion, and carrots by peeling and cutting into 1-inch pieces.


Place them in a large bowl and drizzle with olive oil (about 1 1/2 tablespoons.... I just eyeball it). Season with salt and pepper and stir to coat.


Divide this mixture between two foil-lined baking sheets. These vegetables need longer to roast, so you start with them. Place them in the oven and roast for 25 minutes.


Meanwhile, prepare the remaining ingredients by slicing the kielbasa lengthwise, then into bite size pieces, cutting the asparagus into thirds, and slicing the zucchini and mushrooms.


Place these in the same bowl and drizzle with olive oil (about 1 1/2 tablespoons) and season with salt and pepper. Stir to coat.


After the first 25 minutes of roasting, remove the pans and add the kielbasa mixture. Stir and spread out evenly on the two pans. Return to the oven and roast for an additional 15-20 minutes, or until desired tenderness of vegetables.


I like my asparagus and zucchini just barely crisp, so 15 minutes is perfect.


Transfer all to a large serving bowl. Season with additional salt and pepper to taste. Serve with fruit and fresh bread for the perfect dinner!


Recipe Source: Recipe adapted from a recipe in Taste of Home

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