Sheetpan Kielbasa with Vegetables
This is another COVID-19 challenge. I started with a kielbasa and searched the refrigerator to find something that would make a dinner. I found a few lonely asparagus, a handful of slightly shriveled tomatoes, potatoes, sweet onion and a red pepper. My herb bed on the deck was just starting to take off, so I clipped my favorites, and decided this would be dinner. To my surprise, it not only looked and tasted good, it was healthy!
Ingredients
- 2 large or 3 medium potatoes; sliced thin
- 8 cherry tomatoes, halved
- 7 stalks asparagus, trimmed
- ½ large sweet onion, cut into chunks
- 1 red pepper, cut into strips
- Handful mixed fresh herbs or 1 teaspoon each of your favorite dry herbs
- 2 tablespoons olive oil
- 1 kielbasa
Directions
- Put all ingredients, except kielbasa, into a zip lock plastic bag; add 2 tablespoons olive oil and a handful of mixed fresh herbs (basil, marjoram, oregano, etc. or 1/2 teaspoon each of your favorite dry herbs). Seal bag and massage bag to distribute oil and herbs.
- Line a cookie sheet with “no stick” foil. Set kielbasa in center of foil sheet and with a sharp knife make cuts every 2”, but do not cut through.
- Lay asparagus in center of kielbasa.
- Spread vegetables on either side of kielbasa.
- Place sheet in oven for 35 min, checking the potatoes, as they take the longest to cook. Look for some charring on the peppers and the rest will be done.
Polly Cooks 