Recipe: Smoky Roasted Brussels Sprouts and Kielbasa
If sheet pan suppers are a major player in your weeknight dinner rotation, this combination of smoky kielbasa and Brussels sprouts bring that same ease and sophistication with a five-ingredient shopping list and 30-minute cook time.
Start with the Sprouts
Come fall, there are few foods better to pair with kielbasa than earthy roasted Brussels sprouts. Before going to the oven, these brassicas are treated to a dusting of smoked paprika for extra warmth and just a touch of spice.
While everything is cooked on a single sheet pan, it’s a two-part cooking process, with the kielbasa joining the veggies about halfway through. Don’t confuse this step for fussiness, though — you can still look forward to a meal that will be on the table in under 30 minutes.
Smoky Roasted Brussels Sprouts and Kielbasa
- 1 1/2 pounds
Brussels sprouts, trimmed and halved
- 2 tablespoons
- 1 teaspoon
- 1/2 teaspoon
- 1 1/2 pounds
smoked kielbasa, halved lengthwise, then cut crosswise into 2-inch pieces
Arrange a rack in the middle of the oven and heat to 400°F.
Place the Brussels sprouts, olive oil, paprika, and salt in a large bowl and toss to combine. Transfer to a rimmed baking sheet and spread into a single, even layer. Roast for 10 minutes.
Remove the baking sheet from the oven. Stir the Brussels sprouts, then push them to one side of the pan. Place the kielbasa on the now-empty side of the pan, cut-side down. Return the baking sheet to the oven and continue roasting until the Brussels sprouts are browned and the kielbasa is heated through with crisp skin, about 10 minutes.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.