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Busy nights don't scare me, thanks to this one-pan honey garlic kielbasa, potatoes, and broccoli dish. Just toss everything onto a baking sheet, let it all roast up, and your clean-up is as chill as the prep. My family polishes off every last bite. I love that we can dig in to a filling meal in way less than an hour.
The first time I threw this together, we had surprise guests. I doubled everything and it still worked perfectly. Barely broke a sweat and everyone left happy.
Tasty Ingredients
- Honey garlic sauce: This tasty glaze is a combo of olive oil, a bit of butter, honey, brown sugar, crushed garlic, a dash of salt, Dijon or stone ground mustard, dried basil, and oregano. Use real honey and fresh garlic for best results. It’s sticky, sweet, and full of flavor.
- Black pepper: Bright, fresh ground black pepper cranks up that mild spicy kick.
- Kosher salt: These big flakes help the seasoning get spread around everywhere.
- Olive oil: This ties all flavors together. Pick a good extra virgin olive oil for best taste.
- Broccoli heads: Go for bright green florets without any yellow bits—they’ll roast up crunchy and sweet.
- Small potatoes: Cube Yukon golds, baby reds, or even purple potatoes for the creamiest texture. Just don’t use the ones that feel soft.
- Sweet potato: Chop up some orange-flesh sweet potatoes; they add natural sugar and a pretty color.
- Kielbasa sausage: Slice up a meaty, smoky sausage (pick one with a natural casing for best bite).
Easy-To-Follow Steps
- Finish and Serve:
- Once everything’s golden and roasting smells amazing, pull out the hot sheet pan. While it’s still warm, brush the reserved honey garlic sauce all over the sausage, or drizzle it on everything for an extra hit. Pile it onto plates or let everyone dig in from the pan right at the table.
- Add Broccoli:
- After twenty minutes, take out the pan and spread the broccoli pieces over and around the sausage and potatoes. Slide it back into the oven for five to ten minutes more. You want broccoli that’s just roasted at the edges but still snappy and green.
- Prep Broccoli:
- While the potatoes and sausage bake, toss your broccoli with a splash of olive oil, a shake of salt, and a little pepper. Make sure everything gets lightly coated so it browns up nicely.
- Add and Brush Kielbasa:
- Scatter the sliced sausage over the potatoes, then coat every piece with plenty of honey garlic sauce. You want the sausage shiny so it caramelizes as it bakes. Slide into the oven for twenty minutes.
- Prep and Roast Potatoes:
- Line a rimmed baking pan with a little olive oil, then dump on both the regular potatoes and sweet potatoes. Sprinkle with salt and pepper. Toss until every piece is coated, then spread them out so they roast instead of steaming.
- Mix the Honey Garlic Sauce:
- In a small bowl, whip together olive oil, honey, butter, brown sugar, minced garlic, salt, mustard, basil, and oregano. Stir until it’s glossy. Save a tablespoon or two to drizzle at the very end.
- Preheat the Oven:
- Kick your oven on to four hundred degrees Fahrenheit and let it get nice and hot so things roast up right away.
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Storage Tips
Got leftovers Pop them in a sealed container and they’ll stay good for about three days in the fridge. To get that fresh-roasted taste, reheat uncovered at three fifty for about ten minutes so things get hot and a little crisp again. You can freeze it too (just remember, potatoes get softer). Freeze cooled leftovers in any sturdy container and let them thaw overnight in the fridge before warming up.
Ingredient Swaps
No kielbasa around Go with a different smoked sausage, or even chunks of chicken thigh. Yukon golds, reds, or purple potato all switch things up and still come out creamy. If broccoli’s missing, use cauliflower pieces or halved Brussels sprouts—they all brown up beautifully. Dijon gives the sauce a smooth finish, but stone ground gives a touch of crunch. Want extra sweetness Try swapping honey for maple syrup for a twist.
How To Serve It
Spoon this straight from the pan for the ultimate no-frills dinner. Grab some crusty bread so you don’t lose a drop of that good sauce! Add a citrusy salad if you’re feeding a crowd. If you’ve got leftovers, toss them with some cooked pasta for an instant lunch.
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A Little Background
Throwing everything on one pan goes way back to when folks shared big ovens in the village. This meal spins off sausage-and-potatoes feasts from Eastern Europe, but gets a fun American boost with honey and garlic glazed over everything.
Frequently Asked Questions
- → Could I swap out the kielbasa for another kind of sausage?
Yep! Smoked sausage, turkey sausage, or andouille all taste great and change up the flavor.
- → Do I really have to peel the potatoes?
Your call! Skins give you more fiber and crunch, but peeling them makes for a softer bite.
- → How can I make sure my veggies aren't soggy?
Try to keep everything spread out on your pan. Crowding things makes them steam instead of roast.
- → Can I get this ready ahead of time?
You can! Chop your veggies and mix up the sauce, but keep them separate. Put it together right before you bake so it stays fresh.
- → Is that sauce super sweet?
It's got a touch of sweetness from honey and sugar, but garlic, herbs, and mustard keep it balanced.
- → What if I don't want to use broccoli?
Go for cauliflower, green beans, or even asparagus! They'll roast up and soak up the sauce, too.