Sheet Pan Hasselback Kielbasa
Sheet Pan Hasselback Kielbasa is two rings of kielbasa nestled in a pan of vegetables and potatoes, brushed with a mustard-based topping.
Servings: 6
Calories: 493kcal
Ingredients
- 1 red bell pepper, sliced to about ½-inch thickness
- 7 cloves garlic, halved
- 1 yellow onion, sliced to about ½-inch thickness
- 1 can (15 ounces) sauerkraut, drained
- 15-20 baby potatoes (1½-2 pounds), cut in half lengthwise
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 rings (14 ounces each) kielbasa
- 2 tablespoons dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon light brown sugar
- ½ teaspoon Worcestershire sauce
- parsley, for garnish
Instructions
- Preheat oven to 425°F and line a large sheet pan with parchment paper.
- Add peppers, garlic, onion, sauerkraut, and potatoes to the pan. Drizzle with olive oil, salt, and pepper. Toss to coat.
- Bake 15-18 minutes, or until the vegetables are tender.
- While the vegetables are cooking, slice the kielbasa into ¼-inch slices, but not all the way through. Place the kielbasa between two chopsticks or skewers. (These will prevent you from cutting through the kielbasa completely.) Using a sharp knife, slice in a downward motion, stopping at the chopsticks.
- Remove the sheet pan from the oven. Toss the veggies and nestle the kielbasa into them.
- In a small bowl, combine mustard, apple cider vinegar, brown sugar, and Worcestershire sauce. Brush about ⅓ of the mixture over the kielbasa, reserving the rest for basting.
- Transfer the pan back to the oven and bake for 40-45 minutes, or until the potatoes are fork-tender, basting with the mustard mixture every 10 minutes.
- Garnish with parsley. Serve warm.
Video
Nutrition
Calories: 493kcal