Month-of-One-Pan Meals: Kielbasa Bake

Welcome to my annual Month-of Recipes on this blog. Go rummaging in the attic here and you’ll find past recipe months for appetizers, chicken, soup, mini-desserts, and more. The way it works is, for each day in February I post a recipe that fits the category. This month is one-pan meals, excluding pizza, most casseroles, and slow cooker recipes.

This very simple supper is veggie heavy to offset the richness of the processed meat. We don’t eat processed meat very often, but kielbasa calls to me for some reason, probably the high sodium count! We often served it grilled as a company appetizer with leftovers going into my spaghetti sauce or skewered between cheese and fruit cubes to make a new appetizer.

In this meal, the kielbasa makes for a quick dinner. Since it’s already cooked, you’re really waiting for the veggies to soften enough to eat. Cooking the veggies first and then adding the meat, requires a bit more attention to the dinner, but not much. DH usually makes a small salad with a meal like this. Me? I just load up on the veggies on the pan.

Kielbasa Bake (serves 4)

1 Polish kielbasa, cut into 1” sections

1 large sweet potato, cut into chunks

12 small red potatoes, halved

2 large carrots, cut into thick strips

10 Brussels sprouts, halved

Heat oven to 375 degrees. Prepare pan with a light coating of oil.

Prep veggies and coat with oil from hands. Sprinkle with sea salt. Leave room on pan for kielbasa to be added later.

Bake for 20 minutes. Remove from oven and place kielbasa in open space.

Return to oven for another 15 minutes. Serve immediately.

DH’s Rating: 5 Tongues Up

“This probably isn’t a health food, is it?” At my shrug, he says, “That’s probably why it tastes so good. It’s also why I made a salad to go with it.” Do I know my guy?