autumn kielbasa sheet pan bake with creamy curry dijon sauce
580kcal
Ingredients
- 1 pound kielbasa sausage sliced into 1/2-inch rounds
- 1 medium sweet potato peeled and cut into 1-inch cubes
- 1 medium apple cored and cut into 1-inch chunks
- 1/2 pound Brussels sprouts trimmed and halved
- 1 small red onion cut into 1-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon curry powder
- 1 tablespoon fresh parsley chopped for garnish
Equipment
- oven
- baking sheet
Method
- Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper for easy cleanup.
- In a large bowl, combine the kielbasa rounds, sweet potato cubes, apple chunks, Brussels sprout halves, and red onion chunks. Drizzle with 3 tablespoons of olive oil and season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Toss everything together until the pieces are evenly coated in oil and seasoning.
- Spread the sausage and vegetable mixture into a single, even layer on the prepared baking sheet, ensuring nothing is crowded to allow for proper roasting and browning.
- Roast on the center oven rack for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender when pierced with a fork and the sausage and Brussels sprouts have browned edges.
- While the sheet pan bakes, whisk together 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, 1 tablespoon maple syrup, and 1 teaspoon curry powder in a small bowl until a smooth, creamy sauce forms.
- Once the bake is finished, remove the pan from the oven. Drizzle the creamy curry Dijon sauce over the top or serve it on the side for dipping. Garnish with 1 tablespoon of fresh chopped parsley before serving.
Nutrition
Calories580kcalCarbohydrates25gProtein16gFat47gSaturated Fat12gPolyunsaturated Fat10gMonounsaturated Fat18gCholesterol60mgSodium1450mgPotassium620mgFiber5gSugar12gVitamin A120IUVitamin C60mgCalcium60mgIron2.5mg