Kielbasa and Roasted Veggies....just chop, toss and bake {So Easy}
Prep time
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To keep this recipe on the lighter side, try it with turkey kielbasa. For veggies, I used potatoes, sweet potatoes, onion, garlic, carrots and frozen green beans. Use your favorites just make sure to cut them in sizes that will cook evenly.
Serves: 6
  • 1 large onion, cut into wedges
  • 4-6 cloves of garlic, just peeled not chopped or crushed
  • 3-4 large carrots or 2 cups baby carrots
  • 2 small sweet potatoes
  • 3 medium potatoes
  • 2-3 cups frozen green beans
  • 3-4 tbsp olive oil
  • Salt and Pepper to taste (I used about 1½ tsp salt and ¼ tsp pepper)
  • 1 12-16 ounce package kielbasa, sliced in one inch pieces, can use more if desired.
  1. Preheat oven to 425 degrees
  2. Peel and chop veggies, I like chop them into approx 1 inch pieces
  3. Toss all veggies, including onion and garlic, in olive oil and salt and pepper (I just did this in my 9x13 pan so I wouldn't dirty another dish)
  4. Place all veggies in a 9x13 dish and top with sliced kielbasa
  5. Bake at 425 for 20 minutes and then stir and flip everything around
  6. Return to the oven for 18-20 minutes until veggies are nice and tender and kielbasa is nicely may need an additional 10 minutes depending on how full your pan is.
  7. Serve with nice salad or cottage cheese and fruit
Recipe by Real Life Dinner at