Sheet Pan Kielbasa Sausage and Sauerkraut Dinner

This Sheet Pan Kielbasa Sausage and Sauerkraut Dinner has unique flavors and is an easy way to get dinner on the table. Aside from prepping up a few veggies it’s largely hands-off cooking which means more time in your life! It’s Paleo and Whole30 friendly and will be a hit with the whole family.

Sheet Pan Sausage and Veggies

Sheet Pan Kielbasa Sausage and Sauerkraut Dinner

Another Sheet Pan Dinner for the win! We love the unique flavor combination in this Sheet Pan Kielbasa Sausage and Sauerkraut Dinner! The cauliflower, potatoes and smoky kielbasa are complimented nicely with the sweet apples and sour sauerkraut. It’s easy to throw together using only a sheet pan and your oven! This would also make a good meal prep lunch as well! Make a double batch to serve as dinner and few make ahead portions or make the whole batch for lunches.

And sauerkraut is a great way to get a nice hit of probiotics naturally so we always love to sneak in these foods whenever possible. Plus, if you’ve never tried the combo of salty sausage with sweet apples and umami sour sauerkraut, we promise you’ll love it.

Sheet pan sausage and vegetables

Whenever we make sheet pan recipes we always try to harness what makes this oft overlooked cooking tool amazing: it produces perfectly cooked food that doesn’t require much attention other than to set a timer and add in ingredients. The recipe sometimes indicates moving the food around the sheet pan, and this is because depending on how you position the food it uses different cooking techniques. In this recipe we first have the cauliflower, potatoes and apples spread out evenly on a pan so that they can roast. Next we have you pile them close together to finish cooking with the power of steam and add the kielbasa, with a splash of oil on top to help bring the flavor all together. And finally we like cooking the kielbasa whole because it gets a nice crisp skin.

Kielbasa sheet pan recipes

Tips for sheet pan cooking:

  • Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
  • Do the prep ahead of time: Cut cauliflower and onions the night before and mix with oil and spices, then you only have to cut apple and potatoes once you are ready for the actual cooking.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

What is Kielbasa

Polish kielbasa is traditionally made from ground pork. Kielbasa (from Polish kiełbasa) is any type of meat sausage from Poland, and it’s a staple of Polish cuisine.

What are the best sausages to buy

We purchased natural nitrate free Kielbasa at Whole Foods. If that isn’t an option we like to shop organic and local whenever possible for our sausage! Ask your local butcher if you can’t find the quality you want in your local market.

Kielbasa and sauerkraut dinner

If you like this recipe, try these other sheet pan meals:


Sheet Pan Kielbasa and Sauerkraut Dinner

Prep Time 00:15 Cook Time 00:43 Inactive Time 00:02 Total Time 01:00 Serves 4

Ingredients

  • 1 onion, sliced
  • ½ head medium cauliflower (about 12 ounces), cut into florets
  • 12 small baby yukon gold potatoes (about 1” big), halved
  • 2 fuji, or other crisp apple, cored and cut into 6 pieces each
  • 2 tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Pinch cayenne pepper (optional)
  • 1-12 ounce polish kielbasa
  • 1-½ cups sauerkraut, semi drained

Directions

  1. Pre-heat oven to 400ºF.
  2. On a sheet pan combine onion, cauliflower, potatoes, apples, oil and all the spices and toss to combine and then spread out evenly.
  3. Bake for 25 minutes, stirring halfway through.
  4. Remove and move all of the vegetables towards the middle of the sheet pan, creating a small pile. Place kielbasa on top and drizzle the sausage with a bit of avocado oil and place back in the oven for 15 minutes.
  5. Remove from oven and place 1-½ cups of sauerkraut on one side of the sheet tray and continue to bake until the sauerkraut is just slightly warmed, about 3 minutes.
  6. Remove and let sit until the kielbasa is cool enough to handle, about 2 minutes. Slice kielbasa into ¼” slices on the bias and divide sausage and veggies into four portions. Serve with whole grain mustard.

Recipe Notes

  1. If Whole30 check to make sure your kielbasa is compliant.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Steak Fajitas

This Sheet Pan Steak Fajitas is a super easy weeknight dinner is a crowd pleaser: juicy steak tips roasted alongside classic fajita style vegetables! A set it and forget it dinner that you can customize for serving based off your own dietary needs compatible with Whole30, Paleo and Keto diets.

Sheet Pan Steak Fajitas

Sheet Pan Steak Fajitas

We never get sick of using one of our favorite kitchen tools: the mighty sheet pan! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives. This Sheet Pan Steak Fajitas recipe is no different! It’s a classic fajitas made easy in one pan in the oven!

There are so many different ways you can serve this up to, which we love!

  • On a low-carb kick? Serve it up with cauli-rice!
  • Have kids? Serving it with tortilla (either gluten/grain-free, corn, or your favorite tortilla) works well here!
  • Want to do meal prep? Making a batch of rice to pack this away with makes this a great make ahead lunch of dinner for the week.

Sheet Pan Steak Fajitas Taco

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet pan beef fajitas

Meal Prep Containers:


If you like this recipe, try these other sheet pan meals:

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Sheet Pan Steak Fajitas

Prep Time 00:05 Cook Time 00:28 Total Time 00:33 Serves 4

Ingredients

  • 3 bell peppers, cored and sliced
  • 1 onion, sliced
  • 2 tablespoons avocado oil, divided
  • 1-1/2 teaspoon fine sea salt, divided
  • 1 teaspoon ground black pepper, divided
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon garlic powder
  • 1-1/2 pounds steak tips (about 1” by 2” pieces)
  • 1 tablespoon lime juice
  • tortillas, for serving
  • avocado, for serving
  • lime wedges, for serving
  • white rice, or cauliflower rice, for serving

Directions

  1. Pre-heat oven to 400 Fº and lightly oil a rimmed baking sheet.
  2. In a large bowl toss together 1 tablespoon oil, peppers, onion, 1/2 teaspoon salt, 1/2 teaspoon pepper and the remaining spices. Place on rimmed baking sheet and bake for 20 minutes, stirring halfway through.
  3. Meanwhile to the bowl, add steak tips and toss with 1 tablespoon oil, 1 teaspoon salt and 1/2 teaspoon of pepper and lime juice. Set aside to marinate while the peppers are cooking.
  4. Remove pepper mixture from oven once done and pre-heat broiler on high.
  5. Move the vegetables to each side of the sheet pan. Place steak in the center of the pan in one even layer.
  6. Place sheet pan on top rack below the broiler and broil for 5 minutes.
  7. Flip tips to the other side and continue to broil for another 3-5 minutes minutes, or until cooked through to your desired temperature. We cooked ours to about 145ºF (and let it come up to 155ºF when resting).
  8. Remove from oven and let rest for 5-10 minutes.
  9. Serve hot with tortillas, avocado and lime wedges and cauli-rice or white rice.
  10. For meal prep pack containers and let cool completely before covering.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!


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Sheet Pan Steak Fajitas

Sheet Pan Chicken Fajitas

This Sheet Pan Chicken Fajitas recipe is an easy and delicious weeknight dinner that you need to add on rotation right now! It comes from my girlfriend Gina’s newest cookbook, Skinnytaste One and Done and I am so excited to share it with you today! It’s a no mess, no fuss, easy dinner that everyone will love, plus you can serve it with all of your favorite fixins’!

Healthy Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas

Most of you probably know Gina, but if you don’t, let me tell you — she is seriously one of the most talented, sweet, humble, caring, and genuine people out there. She is also a killer cook, and makes the most GORGEOUS cookbooks. This is her THIRD cookbook, and I am beaming writing this because I am truly so proud of her. It’s just one of those books that needs to be in your collection. It’s stunning, packed with incredible recipes, and absolutely has something for everyone!

Skinnytaste One and Done is organized to help you make amazing dishes without all of the mess. It  includes everyday cooking equipment such as an Instant Pot®, a sheet pan, a Dutch oven, a skillet, a slow cooker, and an air fryer. This book is so well done (not surprising!), and I have so many other recipes bookmarked, like the Open Faced French Onion Burgers, Turkey Cheeseburger Soup, Weeknight Chicken Souvlaki, and so many more.

Easy Sheet Pan Chicken Fajitas

This book has 140 healthy, family-friendly recipes, 120 full-color photos, nutritional information for every recipe, and Gina’s cooking tips! PLUS, even if you don’t own all of the appliances, Gina gives alternative cooking directions using everyday cooking equipment where possible, so you won’t miss out!! She’s just the best.

Skinnytaste One and Done

These healthy sheet pan chicken fajitas are marinated to perfection, and come together in under 30 minutes. You will be the star of dinner!!!

Sheet Pan Fajitas

Want other sheet pan recipes? Try these LCK favorites:

And make sure to grab this amazing cookbook, Skinnytaste One and Done!! Those of you that know Gina, know that she puts her heart into her work and you can absolutely trust that these recipes will be family favorites! Plus, with the holidays approaching, it will make for the PERFECT gift (for yourself and others)!!

Sheet Pan Chicken Fajitas

Prep Time 00:10 Cook Time 00:20 Total Time 0:30 Serves 4

Ingredients

For Chicken and Veggies

  • 1⁄4 cup pineapple juice
  • Grated zest and juice of 1 lime
  • 1 tablespoon olive oil
  • 1⁄4 cup chopped onion
  • 2 garlic cloves, minced
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 pound boneless, skinless chicken breasts, cut lengthwise into 11⁄2-inch-thick strips
  • Cooking spray (we used avocado oil)
  • 1 green bell pepper, cut into 1⁄4-inch slices
  • 1 red bell pepper, cut into 1⁄4-inch-wide slices
  • 1 large onion, cut into 1⁄4-inch-wide slices
  • Freshly ground black pepper

For Guacamole

  • 4 ounces avocado (about 1 small avocado)
  • Juice of 1⁄2 lime
  • 1⁄4 teaspoon fine sea salt
  • 2 teaspoons chopped fresh cilantro

FOR ASSEMBLY

  • 8 tortillas (We love Siete brand or local corn tortillas)
  • 1⁄2 cup (2 ounces) shredded cheese (we used cheddar)

Directions

  1. For the chicken and vegetables: In a liquid measuring cup, whisk together the pineapple juice, lime zest, lime juice, olive oil, onion, garlic, chili powder, cumin, oregano, smoked paprika, and 1⁄2 teaspoon of the salt.
  2. Place the chicken in a large bowl and add the marinade, making sure to evenly coat all the pieces. Refrigerate for at least 1 hour or as long as overnight.
  3. Adjust an oven rack in the center and another 4 to 6 inches from the broiler and preheat the oven to 400°F. Spray a large rimmed sheet pan with oil and set aside.
  4. Remove the chicken from the marinade, shaking off any excess, and place it on the prepared pan. Add the bell peppers and onion to the bowl with excess marinade, and toss well. Spread the vegetables evenly on the pan around the chicken and sprinkle with the remaining 1⁄2 teaspoon salt and pepper to taste.
  5. Bake on the center rack until the chicken is almost cooked through, about 15 minutes.
  6. Meanwhile, for the guacamole: Mash the avocado in a small bowl with a fork. Add the lime juice, salt, and cilantro, and stir to combine. Set aside.
  7. Switch the oven to high broil. Give the vegetables and chicken a good toss, move to the top rack, and broil until the vegetables are slightly charred and the chicken is cooked through, 4 to 5 minutes. Remove the pan from the oven and transfer the chicken to a cutting board. Place the tortillas directly on the top oven rack and broil until warm and slightly charred, about 1 minute, or char on an open flame on the stove top. Slice the chicken into smaller pieces and mix with the vegetables.
  8. To assemble, evenly distribute the chicken and vegetables among 8 tortillas. Top with the guacamole and cheese.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Our Favorite Sheet Pan Meals

It’s no secret we love our sheet pan meals around here, and based on the feedback from this series, you all love them too! When creating this series our main goal was to always have a meal packed with flavor while also being simple to prepare. Yes, there are a few steps to follow in these recipes, but aside from mixing a few ingredients together or chopping a few vegetables the cooking process is mostly hands-off! This means that while dinner is baking in the oven, you can get ahead on some household chores or spend some times with the family instead of standing over the stove babysitting a recipe. Check out the tips below to make sheet pan cooking a breeze.

Healthy Sheet Pan Meals

Sheet Pan Meals

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Here are our favorite sheet pan meals to date!

Which are you most excited to try? 

Sheet Pan Ranch Chicken and Vegetables

This Sheet Pan Ranch Chicken and Vegetables is made with homemade paleo ranch dressing, marinated chicken, and perfectly cooked veggies! It makes for the ultimate healthy-yet-hearty dinner!

Sheet Pan Ranch Chicken and Vegetables

Sheet Pan Ranch Chicken and Vegetables

We love the mighty sheet pan here at LCK! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We’ve tested a range of recipes for different meal occasions and varying cooking time, but mostly we just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.

Sheet Pan Ranch Chicken and Vegetables

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Ranch Chicken and Vegetables

If you like this recipe, try these other sheet pan meals:

Sheet Pan Ranch Chicken and Vegetables

Prep Time 00:10 Cook Time 00:45 Total Time 00:55 Serves 4

Ingredients

Ranch Mix

Everything Else

  • 1 cup good-quality mayonnaise
  • 1/4 cup unsweetened almond milk
  • 2 scallions, finely sliced
  • 1 medium red onion, cut to 1/2" rings
  • 1 medium Japanese sweet potato, peeled and cut to 1/2" dice
  • 1 red bell pepper, cored and cut to 1/2" dice
  • 2 cups broccoli florets
  • 2 tablespoons avocado oil
  • 1-1/2 pounds boneless, skinless chicken breast (see note)

Directions

  1. Pre-heat oven to 400ºF.
  2. In a small bowl mix together dill, parsley, garlic powder, onion powder, sea salt, black pepper
  3. In another small bowl mix together mayo, almond milk, scallions. Add 1/2 of the ranch spice mixture and combine. Set aside.
  4. In a large bowl combine red onion, sweet potato, red pepper, broccoli, avocado oil and remaining 1/2 of the ranch seasoning. Pour onto rimmed baking sheet and bake for 20 minutes.
  5. Meanwhile place chicken breasts into the large bowl used for the vegetables and add 1/3 cup of the ranch dressing. Toss to combine and place in refrigerator to marinate while vegetables are baking.
  6. After 20 minutes take out sheet pan and move vegetables to the sides to make space for the chicken. Place the chicken breasts in the middle of the pan and pour over any reserved marinade. 
  7. Continue to bake for 25 minutes, or until chicken is fully cooked through.
  8. Remove from oven and serve hot drizzled with remaining ranch dressing.

Recipe Notes

  1. You can substitute boneless, skinless chicken thighs.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sheet Pan Chorizo and Egg Bake

This Sheet Pan Chorizo and Egg Bake is probably my new favorite breakfast. It’s hearty, packed with the perfect amount of spice, and made easy with only one pan. It’s gluten-free and paleo-friendly and the perfect breakfast everyone will enjoy!

Sheet Pan Chorizo and Egg Bake

Sheet Pan Chorizo and Egg Bake

Sheet pan cooking for breakfast or brunch tends to be overlooked, but it is such an easy way to get a meal on the table at any time of day. We love this one for it’s unique Mexican inspired flavors that makes for a really great brunch.

Tips for sheet pan cooking:

  • Read the recipe all the way through (of course) and plan to use a timer! Most recipes require different cooking times, so make sure to use a timer so you can truly walk away from the oven and not have to worry about when your adding anything in to the oven.
  • Do the prep ahead of time: Cut vegetables, make sauce or mix spices the night before or that morning if you are looking to speed up the process when it comes time for the actual cooking.
  • Use parchment paper to make clean up a breeze.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

Sheet Pan Chorizo and Egg Bake

Sheet pans for the win! This hands-off cooking method makes getting a delicious meal on the table simple and the clean up is a breeze. We just love that utilizing the sheet pan allows for unattended cooking, giving us EXTRA time in our busy lives.

Sheet Pan Chorizo and Egg Bake

If you like this recipe, try these other sheet pan meals:

Sheet Pan Spicy Chorizo and Egg Bake

Prep Time 00:10 Cook Time 00:38 Total Time 00:48 Serves 4

Ingredients

  • 1 medium yellow potato, diced to 1/2"
  • 1 small sweet potato, diced to 1/2"
  • 1 onion, diced to 1/2"
  • 2 tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1/4 teaspoon paprika
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon oregano
  • pinch cayenne (optional)
  • 1-15oz can kidney beans, drained and rinsed
  • 4 fully-cooked chorizo sausages
  • 4 organic, pasture-raised eggs

Directions

  1. Pre-heat oven to 400ºF.
  2. In a large bowl combine diced potato, sweet potato, onion, avocado oil, and all spices. Toss to combine and pour onto a rimmed baking sheet.
  3. Place in oven and bake for 20 minutes.
  4. Remove pan and add beans to potato mixture and using a spoon combine on the pan. Move the mixture to one side of the sheet pan add the whole chorizo sausage to the other. Return to oven for 10 minutes. (see note)
  5. Remove from oven and create four small divots in potatoes to crack the eggs. Crack eggs in the divots and return to oven to bake for 8-10 minutes. Bake until eggs are cooked for desired texture. 8 minutes are soft runny yellow yolks. 10 minutes for more fully baked eggs.

Recipe Notes

  1. If you prefer to slice up the chorizo and bake the slices instead of the whole chorizo you can do that at this step.
  2. Omit beans for Whole30 and Paleo.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!