Roasted Kielbasa and Veggies

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I fall behind on dinner planning more often then I would like to admit.  It isn’t uncommon for me to get home and have no idea what I am making for dinner.  Roasted Kielbasa and Veggies fits into a category for me of easy dinners to prepare when faced with this situation.  Similar to my Chicken Scramble where I just use leftover meat mixed with veggies and egg or my similar Kielbasa Spaghetti where I just dump any vegetables I have into our home canned tomato sauce and call it dinner.  It is handy to have some easy recipes to make when faced with a time crunch and less then spectacular planning.

Kielbasa is a go to dinner meat for us because everyone will eat it including Em (who won’t eat regular sausage) and the supremely picky maniac #2 who views most of my dinners as a punishment for some reason. Roasted Kielbasa and Veggie dinner has never been a set recipe for me.  It is made up of what is on hand, ripening in the garden or socked away in the freezer.  You use what you have and make your own quick and easy dinner!

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I start by cutting up a couple carrots and a couple gold potatoes.  Into a bowl with a little olive oil and salt and pepper.  Then I shake the bowl up to combine and lay in a single layer on a silicone (or parchment) lined baking sheet.  They go into the oven now at 425 degrees to get a head start on the rest of the dinner.

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From the garden I picked some small zucchinis, 1 sweet pepper, and a sprig of thyme.  Those get diced and go into the bowl with a chopped up onion, 1 package (13 oz) kielbasa, and a cup each of frozen corn and peas.  Those get the same treatment as the carrots and potatoes.  A little olive oil, salt and pepper mixed together to cover.

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Once the carrots and potatoes have a 15 minute head start I take the pan out and dump the rest of the kielbasa and veggies on try and mix everything up and spread in a single layer.

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They go back into the oven for 25 minutes and then come out again for a sprinkling of Parmesan cheese.  At this point I turn on the broiler and give them another 2-3 minutes under the high heat to melt the cheese and brown the veggies a little more.

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We are all done our Roasted Kielbasa and Veggies and now it is time to enjoy.

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I like using only one pan for both the meat and veggie portion of meal.  I would serve this with some sliced homemade bread if on hand but that is about it.

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I like that I can get dinner for 4 (4 1/2 counting baby maniac) with less then a pound of meat in it.  Fill them up with veggies is what I am trying to do.   Tonight the zucchini, pepper, and herbs came from the garden but in another month the peas, corn, carrots, and potatoes will all come from the garden as well which makes me happy to think about.

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Roasted Kielbasa and Veggies
Author: Blogging with Apples
Prep time: 10 mins
Cook time: 40 mins
Total time: 50 mins
Serves: 4
  • 2 potatoes, diced
  • 2 carrots, diced
  • 1 tablespoon olive oil, divided
  • 1 teaspoon salt divided
  • 1/2 teaspoon pepper, divided
  • 13 oz Kielbasa, cut into chunks
  • 1 onion, cut into chunks
  • 1 zucchini, cut into chunks
  • 1 green pepper, cut into chunks
  • 1 cup peas, frozen
  • 1 cup corn, frozen
  • 1 sprig of thyme or favorite herb blend
  • 1/3 cup Parmesan cheese, grated
  1. Preheat oven to 425 degrees and line baking sheet with silicone mat.
  2. Mix potatoes and carrots with half the olive oil, salt and pepper and spread on baking sheet.
  3. Transfer to oven and cook for 15 minutes.
  4. In the bowl place kielbasa, onion, zucchini, pepper, peas, corn, and herbs.
  5. Mix with the remaining olive oil and salt.
  6. Once the carrots and potatoes have cooked 15 minutes remove and mix the rest of bowl with them on baking sheet in a single layer.
  7. Return to the oven for 25 minutes.
  8. Remove from oven and set oven to broil.
  9. Sprinkle cheese over roasted kielbasa and veggies and return to oven under broiler for 2-3 minutes until browned to desired color.
  10. Remove and serve to enjoy!


Jeff McIntosh

About Jeff McIntosh

Jeff's family lives in his childhood home on a 1/4 acre in town lot. Despite the small space to work with, they have challenged ourselves to produce as much of our own food as possible — and cook it! They document their journey at Blogging with Apples.