Kielbasa and Root Vegetable Sheet Pan with Caraway
Ingredients
- 1½ poundskielbasa (or other smoked sausage)
- 1 mediumyellow onion
- 3 mediumcarrot
- 2 mediumparsnip
- 4 mediumpotato (Yukon Gold or russet)
- 3 tablespoonolive oil
- ¾ teaspooncaraway seed
- ·salt
- ·black pepper
- 4 sprigsfresh thyme (optional)
Prep
- 01
Cut 1 medium yellow onion into chunks (about 1 inch).
- 02
Cut 3 medium carrots and 2 medium parsnips into 1-inch rounds or chunks.
- 03
Cut 4 medium potatoes (unpeeled) into 1-inch cubes.
Method
- 01
Preheat oven to 425°F.
- 02
On a large sheet pan, toss potatoes, carrots, and parsnips with 2 tablespoons olive oil, 1/2 teaspoon salt, caraway seed, and pepper to taste. Spread in a single layer and roast for 15 minutes.
- 03
While vegetables roast, slice kielbasa into 2-inch chunks. Toss onion pieces (from prep) with remaining 1 tablespoon olive oil.
- 04
Remove sheet pan from oven. Scatter kielbasa and onion over vegetables, toss gently, and nestle thyme sprigs among the pieces if using. Return to oven.
- 05
Roast for 15–20 minutes more, until vegetables are tender and golden and kielbasa edges are caramelized.
- 06
Taste and adjust salt and pepper. Serve warm straight from the pan.
Spice Tips
Caraway is traditional but optional—if you skip it, the dish is equally good. For a hint of heat, sprinkle red pepper flakes before roasting. A dollop of sour cream or a squeeze of fresh lemon juice brightens the plate at the end.
This dish is even better made ahead: let it cool, refrigerate in an airtight container for up to 3 days, then reheat gently in a 350°F oven for 10 minutes. You can swap in green beans, Brussels sprouts, or celery root for any of the root vegetables.