Kielbasa Sheet Pan Dinner (Printer-Friendly)

Hearty kielbasa, potatoes, and veggies come together on one sheet pan for a simple, satisfying meal.

# What You’ll Need:

→ Main Components

01 - 16 ounces beef kielbasa, sliced into 1/2-inch rounds
02 - 1.5 pounds Yukon Gold or russet potatoes, peeled and diced into 1/2-inch cubes
03 - 2 medium green bell peppers, chopped into 1-inch pieces
04 - 1 large red onion, sliced into wedges, about 1-inch thick

→ Seasonings and Oils

05 - 3 tablespoons extra virgin olive oil, divided
06 - 1.25 teaspoons kosher salt
07 - 1 teaspoon ground black pepper
08 - 1 teaspoon garlic powder
09 - 1 teaspoon smoked paprika

→ Sauce and Garnish

10 - 3 tablespoons Buffalo Wild Wings Asian Zing sauce or barbecue sauce, for finishing
11 - 2 green onions, thinly sliced, for garnish
12 - Nonstick cooking spray, for pan preparation

# Steps to Follow:

01 - Preheat oven to 400°F (204°C). Slice kielbasa into 1/2-inch rounds. Chop potatoes into 1/2-inch cubes and bell peppers and onion into similar-sized pieces.
02 - Add potatoes to a large bowl. Drizzle with 2 tablespoons olive oil. Sprinkle with 3/4 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon smoked paprika. Toss to evenly coat.
03 - Add chopped bell peppers and red onion to the seasoned potatoes. Drizzle with remaining 1 tablespoon olive oil and an additional pinch of each seasoning. Toss until all vegetables are well coated.
04 - Coat a large, rimmed sheet pan with nonstick cooking spray. Spread the potato and vegetable mixture in a single, even layer. Distribute sliced kielbasa evenly over the top.
05 - Roast on the center rack for 30 minutes. Check for potato tenderness and a deep golden color; continue roasting up to 10 additional minutes if needed, until potatoes are crisp and kielbasa is browned.
06 - Remove pan from oven. Drizzle evenly with Asian Zing or barbecue sauce. Finish with chopped green onions. Serve hot directly from the pan.

# Helpful Hints:

01 - Cut potatoes smaller than other vegetables for even roasting and caramelization.
02 - Toss all ingredients thoroughly in oil and seasonings to ensure maximum flavor and crisp texture.
03 - Add sauce only after roasting to maintain bright flavor and prevent burning.
04 - Line sheet pan with parchment or foil for easier cleanup.
05 - Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on a lined tray at 375°F for best results.

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