Sheet Pan Kielbasa Sausage and Sauerkraut Dinner
Make your weeknights easy with this sweet and savory sheet pan sausage and sauerkraut dinner for a veggie-packed meal ready in an hour!
Servings: 4 servings
Equipment
- 1 Sheet Pan
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
Instructions
- Pre-heat oven to 400ºF.
- On a sheet pan combine onion, cauliflower, potatoes, apples, oil and all the spices and toss to combine and then spread out evenly.1 onion, ½ head medium cauliflower, 12 small baby yukon gold potatoes, 2 fuji, 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
- Bake for 25 minutes, stirring halfway through.
- 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.1-12 ounce polish kielbasa
- 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.1-½ cups sauerkraut
- 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.
Notes
If Whole30 check to make sure your kielbasa is compliant.
Storage: Transfer the leftover kielbasa sausage and sauerkraut mixture to an airtight container, and store it in the refrigerator for up to 5 days. Or, freeze for up to 2-3 months! If you plan on freezing, we recommend omitting the sauerkraut until you’re ready to serve. Reheat in the microwave or in a large skillet over medium-high heat just until warmed through.
Nutrition
Serving: 1serving | Calories: 124kcal | Carbohydrates: 8g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 5mg | Sodium: 1022mg | Potassium: 397mg | Fiber: 4g | Sugar: 3g | Vitamin A: 145IU | Vitamin C: 50mg | Calcium: 45mg | Iron: 2mg