Kielbasa and Root Vegetable Sheet Pan with Mustard Glaze
Ingredients
- 1½ poundkielbasa (smoked)
- 1 mediumyellow onion
- 4 mediumcarrot
- 3 mediumparsnip
- 1 poundpotato (waxy, such as Yukon Gold)
- 3 tablespoonolive oil
- 2 tablespoonwhole grain mustard
- 1 tablespoonhoney
- 1 tablespoonapple cider vinegar
- 1 teaspoonthyme (dried, or 1 tablespoon fresh)
- ·salt
- ·black pepper
Prep
- 01
Cut 1 medium yellow onion into thick wedges.
- 02
Cut 4 medium carrots and 3 medium parsnips into 1 1/2-inch pieces (no need to peel).
- 03
Cut 1 pound potatoes into 1 1/2-inch cubes (no need to peel).
Method
- 01
Preheat oven to 425°F.
- 02
On a large sheet pan, toss the carrots, parsnips, potatoes, and onion with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread in a single layer and roast for 20 minutes.
- 03
While vegetables roast, whisk together 2 tablespoons whole grain mustard, 1 tablespoon honey, 1 tablespoon apple cider vinegar, and 1 teaspoon thyme in a small bowl.
- 04
Remove the sheet pan from the oven. Cut the kielbasa into 1 1/2-inch chunks and scatter over the vegetables. Drizzle the mustard-honey glaze over everything and toss gently to coat. Drizzle with the remaining 1 tablespoon olive oil.
- 05
Return to the oven and roast for 15 to 18 minutes more, until the vegetables are fork-tender and the kielbasa edges are caramelized. Taste and adjust seasoning with salt and pepper.
- 06
Serve directly from the sheet pan, or divide among bowls.
Spice Tips
For a hint of warmth, add 1/4 teaspoon cayenne or smoked paprika to the glaze. A splash of hot sauce or a sprinkle of crushed red pepper flakes at the table suits the mustard-sweetness well.
This recipe is very forgiving — root vegetables vary in cooking time slightly, so if some are still firm at the 35-minute mark, simply return to the oven for another few minutes. Leftovers keep well in the fridge for 3 days and reheat beautifully.