Roasted Vegetable and Kielbasa Bake

Do you love dinner recipes that are simple to prepare and don’t keep you slaving in the kitchen? Well then, read on!

This is a basic recipe that I concocted by throwing some ingredients into a pan, and allowing the oven to do the heavy work. It is so delicious and full of flavor. I love anything roasted in the oven! Add a few seasonings and you have yourself a mouthwatering aroma throughout your house as it bakes.

Start off by gathering all of your ingredients. Next get to work on peeling and chopping your vegetables and meat to whatever size you wish. I would stick to keeping them about the same size as pictured below. Otherwise your cooking time may vary, and some things may not cook evenly.


Here’s how I cut mine:

Carrots – peel and cut at an angle. Or, dice into 1/2 inch coins.

Summer squash – Cut in half lengthwise, then slice into 1/4 inch slices.

Brussel sprouts – trim off core, then cut in half lengthwise.

Onion – cut into thin slices

Kielbasa – Cut into 1 inch chunks at an angle.


 The carrots come out with a bit of a crunch still even after being baked. So if you want softer carrots, then you will need to cut them thinner, or cover the pan with foil for half of the baking time. We like ours with a bit of a crunch with this recipe, since the rest of it is soft and cooked through.

As you are cutting your ingredients, throw them right into a 13×9 inch pan. A roasting pan would be perfect. This meal is so pretty because of all of the colors, and it is fun seeing it come together and look so nice!

When you have finished all the prep work, add your few seasons (just sprinkle them lightly on top; heavier on the garlic and pepper, and lighter on the paprika and salt), a couple pats of butter (olive oil, coconut oil, or whatever), and pop into your preheated oven! Bake at 425 degrees for about 45 minutes, or until everything is roasted and everything seems done.

Let the oven finish the work while you relax or get something else done. I do recommend checking it at the half-way mark to stir it up so everything gets coated with the butter and roasts evenly.

My husband loves walking into our house each night and smelling what is cooking for dinner. This dish makes you groan with anticipation as all the flavors meld together in the oven.


Want to know what’s even better about this meal? It is very low-calorie, and a much healthier choice than heavy starch dinners. BUT, it will satisfy your hunger, and taste incredible as well. It is a good way to introduce your family to brussel sprouts if you haven’t tried already. They are delicious when seasoned and roasted in this dish!

Right now is a good time to try this recipe out. With fresh produce coming from our gardens, stores and farmer’s markets, it is a good way to use it up and enjoy it while it’s in season! You could even add zucchini, peppers, other types of squash… really anything that roasts up well. As I always say, be creative and come up with your own twist. Or if you like to stay on the safe side, follow the recipe below and get ready to be wowed!

Roasted Vegetable and Kielbasa Bake

by The Happy Homemaker

1 pkg. Turkey Polish Kielbasa (feel free to use regular Polish Kielbasa instead if you wish)

3 Carrots

1/4 cup sliced onion

1-1 1/2 cups brussel sprouts

1 medium yellow summer squash

2 tbsp. butter

Seasonings: garlic powder, paprika, salt and pepper

Bon Appetit!

 The Happy Homemaker

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