Sheet Pan Kielbasa with Fennel and Potatoes
A favorite sheet pan dinner with sliced kielbasa, potatoes, fennel, and peppers. The key to this is to cook the ingredients in layers so everything is perfect.
Equipment
- 1 large sheet pan
Ingredients
- 1 pound baby potatoes, halved
- 1 bulb fennel, sliced
- 5 small peppers, halved
- ½ medium white onion, sliced
- 1 pound smoked kielbasa, sliced
- 2 tablespoons olive oil
- ½ teaspoon dried basil
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 pinch red pepper flakes
- White Rice, for serving
- Hot sauce, for serving
Instructions
- Preheat oven to 400˚F. Add potatoes halved to a sheet pan and toss with a little drizzle of oil. Roast potatoes for 15 minutes until they start to turn brown on the edges. Meanwhile, you can slice and prepare your other ingredients.
- Add sliced fennel, peppers, and onions to the sheet pan and toss with the potatoes. Return to oven to roast for another 10 minutes.
- Add sliced kielbasa to the sheet pan along with spices and a drizzle of extra oil and return to the oven to roast for 10-15 minutes. Finished dish should have roasted potatoes, softened peppers and onions, and kielbasa with browned edges.
- Serve sheet pan mixture on its own with hot sauce or over rice.
Nutrition
Serving: 1bowl | Calories: 732kcal | Carbohydrates: 69g | Protein: 23g | Fat: 40g | Saturated Fat: 13g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Cholesterol: 79mg | Sodium: 1619mg | Potassium: 1235mg | Fiber: 7g | Sugar: 6g | Vitamin A: 433IU | Vitamin C: 106mg | Calcium: 86mg | Iron: 4mg