Can you add vegetables like green beans to kielbasa and potatoes?

Yes, green beans work well in this recipe and pair nicely with the kielbasa and potatoes. Since green beans cook more quickly than potatoes, it’s best to add them during the last 12 to 15 minutes of baking time so they stay tender-crisp rather than overcooked. Broccoli florets, Brussels sprouts, or red bell peppers are also good options if cut into similar-sized pieces.

Is kielbasa a healthy meat?

Kielbasa is a high processed meat, meaning it’s higher in saturated fat and sodium, and is requires more processing than other lean meats and healthy pork options . So, it’s best to enjoy kielbasa in moderation. It’s also a convenient protein to cook with. When I buy it, I look for uncured varieties made without added nitrates or nitrites, which are widely available. Pairing kielbasa with plenty of vegetables and potatoes, as in this recipe, helps create a balanced, satisfying meal.

Should kielbasa be cooked before baking with potatoes?

No. Kielbasa comes already fully cooked. So, it simply needs to be warmed through and lightly browned in the oven. Baking it alongside the potatoes and vegetables allows the sausage to warm up while picking up flavor from the seasonings and pan juices.

Sheet Pan Kielbasa and Potatoes

Servings: 4 1x

Scale

Ingredients

Cooking spray
1 (12- to 14-ounce) uncured pork kielbasa
1 lb. fingerling or Yukon gold potatoes (or other small potatoes), halved lengthwise
1 small (~ 2 lb.) red cabbage, outer leaves and core removed and cut into 8 wedges
1 small yellow onion, thinly sliced
4 garlic cloves, minced
1 ½ tablespoons olive oil or avocado oil
¼ teaspoon fine salt
¼ teaspoon black pepper
6-7 sprigs fresh thyme or ¾ teaspoon dried thyme

For the Creamy Mustard Sauce:

¼ cup sour cream or mayonnaise
3 tablespoons coarse grain mustard
2 teaspoons apple cider vinegar
½ teaspoon garlic powder

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Instructions

Preheat the oven to 400℉. Mist a large rimmed baking sheet with cooking spray or line with parchment paper.
Place the potatoes, onion, garlic, and cabbage on the baking sheet, being careful to keep the cabbage wedges intact. Drizzle the oil over top then gently toss the potatoes, onions, and garlic with the oil. Carefully rub the oil over the surface of the cabbage wedges.
Turn the potatoes cut-side down. Arrange the kielbasa pieces between the vegetables. Sprinkle the salt and pepper over top of the ingredients and nestle the fresh thyme sprigs into the veggies. If using dried thyme, sprinkle it over the veggies along with the salt and pepper.
Place the pan in the preheated oven and bake for 32-35 minutes, rotating the pan halfway through the baking time, or until the potatoes are tender and golden brown on their undersides.
While the kielbasa and veggies bake, make the creamy mustard sauce: In a small bowl, combine the sour cream, mustard, vinegar, and garlic powder.
Remove the pan from the oven and divide the kielbasa and vegetables among 4 plates or shallow bowls. Serve with the creamy mustard sauce drizzled over top or on the side for dipping.
Store leftovers in an airtight container in the fridge for up to 4 days.

Notes

May use beef or turkey kielbasa instead of pork kielbasa.

For dairy-free, swap the sour cream in the sauce for mayonnaise, or use a non-dairy sour cream alternative, such as Violife, Forager, Follow Your Heart, Elmhurst, or Kite Hill brands.

Nutrition Information

Serving Size: ¼ of recipe with sauce
Calories: 477
Fat: 29 g
(Sat Fat: 10 g)
Sodium: 1,207 mg
Carbohydrate: 30 g
(Fiber: 6 g
Sugar: 8 g)
Protein: 21 g
Cholesterol: 62 mg

Dietary

Dairy-Free Egg-Free Gluten-free Grain-Free Nut-free

Recipe By: Jessica Beacom