Autumn Kielbasa Sheet Pan Bake with Creamy Curry Dijon Sauce

Autumn Kielbasa Sheet Pan Bake with Creamy Curry Dijon Sauce

This is a one tray wonder for busy evenings. Sweet potatoes, Brussels sprouts and grapes roast together until caramelised at the edges while the kielbasa turns crisp and golden. Brussels sprouts are part of the cruciferous family and higher intakes of these vegetables have been linked with better cardiovascular markers, while grapes bring polyphenols that may nudge systolic blood pressure down by a small amount. Easy to make and easy to love.

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  • Prep time

    15 minutes

  • Total time

    40 minutes

  • Serving

    4 

  • Calories

    580 kCal

  • What you need:

    • 1 large sweet potato cut into 2 cm cubes about 720 ml
    • 283 g small Brussels sprouts halved about 720 ml
    • 227 g seedless red grapes
    • 30 ml apple cider vinegar
    • 30 ml extra virgin olive oil
    • Kosher salt
    • Freshly ground black pepper
    • 397 g cooked kielbasa sausage cut into rounds
    • 120 ml sour cream
    • 15 ml lukewarm water
    • 10 ml Dijon mustard
    • 7.5 ml curry powder
    • 2 scallions sliced

  • How to do it:

    1. Heat the oven to 220°C. On a large rimmed baking tray toss the sweet potato, Brussels sprouts, grapes, vinegar, oil, about 2.5 ml salt and about 1.25 ml pepper. Add kielbasa, toss again and spread in an even layer.
    2. Roast about 25 minutes, tossing halfway, until veg are tender, potatoes are fork tender and sprouts are lightly browned.
    3. In a small bowl stir together the sour cream, water, mustard and curry powder. Season with a pinch of salt.
    4. Drizzle the roasted tray with the sauce and sprinkle with scallions.
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