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Our easy roasted kielbasa and veggies is the perfect healthy, easy, sheet pan dinner.

Hello friends. I am so excited to be sharing this easy roasted kielbasa and veggies sheet pan dinner with you today. It is one of our go-to weeknight meals, because it is so easy to throw together.

Roasted Kielbasa

I love our kielbasa and roasted vegetables because the prep is minimal, you can eat as much as you want free of guilt, and we always have leftovers for lunch the next day. I am NOT a vegetable person at all, and I love them in this, so chances are, you will too.

If you want some other healthy and delicious dinner options you will love our buffalo chicken bowls, our chicken schnitzel or our yummy oven baked chicken bites.

Kielbasa and Veggies

Another great thing about this recipe is that it's very easy to customize. If you don't like something feel free to leave it out, or if you want to add a different veggie, go for it.

Here's how simple it is to assemble.

Wash and chop your veggies, and add them to a large bowl.
Chop kielbasa and add that in as well.
Then add oil and seasonings and stir to combine.
Spread kielbasa and veggies out on a sheet pan and bake at 375 degrees for 45 minutes or until veggies are cooked through.
Sprinkle with shredded cheese the last ten minutes of baking if desired.

Kielbasa and Roasted Vegetables

You ready for the recipe?

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Corner view of a pan of roasted kielbasa and veggies.

Easy Roasted Kielbasa and Veggies

We love this meal when we are trying to eat healthy! There is something so yummy and delicious about roasted veggies!

5 from 6 votes

Print Pin Rate

Prep Time: 8

Cook Time: 45

Total Time: 53

Servings:

Calories: 120kcal

Author: Pretty Providence

Video

Ingredients

1 Kielbasa Sausage
1 Small Bag of Small Potatoes
1 Small Bag of Carrot Disks
1 Purple Onion
1 Zuchinni
1 Squash
1 8 Ounce Carton Mushrooms
4 TBS Olive Oil
Italian Seasoning
Garlic Salt
Pepper
¾ Cup Finely Shredded Cheese Optional

Instructions

Wash all vegetables.
Thinly slice all vegetables and sausage so they are about the same thickness and add to a large bowl.
Toss in olive oil, italian seasoning, garlic salt, and pepper. (I never really measure how much seasonings I use, just sprinkle on a hearty amount and make sure all the vegetables get coated. Taste one raw and see how you like the seasoning level and add more if desired).
Spread your veggie mixture on a cookie sheet and roast at 375 degrees for 45 minutes or until veggies are just tender, but not soggy. Rotating halfway through.
If desired, sprinkle on cheese with ten minutes left so it has time to melt.

Notes

Store leftovers in fridge in an airtight container for 7 days.

If you want some other healthy and delicious dinner options you will love our buffalo chicken bowls, our chicken schnitzel or our yummy oven baked chicken bites.