Potato, Brussels Sprouts & Kielbasa Skillet
Using everyday ingredients, this quick one-pan meal is great for any weeknight meal. Onion, Brussels sprouts, and potato form a hearty vegetable base for the kielbasa, creating a dish with complex flavors. A honey mustard sauce adds the finishing touch to this exceptional dinner.
Servings: 6 servings
Ingredients
- 1 pound kielbasa
- 2 teaspoons olive oil
- 1 onion sliced
- ¼ teaspoon kosher salt
For the vegetables
- 1 ½ pounds potatoes cleaned and diced into ½-inch cubes
- 12 ounces Brussels sprouts trimmed and halved
- 1 ½ tablespoons olive oil
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 ½ teaspoons paprika
- ¼ teaspoon cayenne pepper
- ½ teaspoon freshly ground black pepper
- ¾ teaspoon kosher salt
For the sauce
- ⅓ cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons whole-grain mustard
- 1 tablespoon honey
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Preheat the oven to 400°F.
- Sear the kielbasa: Heat the olive oil in a 12-inch cast-iron or oven-safe skillet over medium heat. Slice 10 to 12 cuts crossways ¾ of the way through the kielbasa. Once heated, add the kielbasa to the skillet. Allow the meat to brown, flipping once, 3-4 minutes per side. Once browned, remove the kielbasa from the skillet.1 pound kielbasa, 2 teaspoons olive oil
- Sauté the onions: Add the onions and salt to the heated skillet. Sauté until the onions are beginning to brown, 4-6 minutes. Remove the skillet from the heat.1 onion, ¼ teaspoon kosher salt
- Roast the vegetables: In a bowl, combine the cubed potatoes, halved Brussels sprouts, oil, onion powder, garlic powder, paprika, cayenne pepper, black pepper, and salt. Mix to combine and pour into the skillet with the onion. Stir and spread into an even layer in the skillet before placing it in the preheated 400°F oven. Roast until the potatoes are beginning to tenderize but are not done, 25-30 minutes. Then remove from the oven.1 ½ pounds potatoes, 12 ounces Brussels sprouts, 1 ½ tablespoons olive oil, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 ½ teaspoons paprika, ¼ teaspoon cayenne pepper, ½ teaspoon freshly ground black pepper, ¾ teaspoon kosher salt
- Finish: Add the seared kielbasa to the dish and return to the oven. Roast until the kielbasa is hot and the potatoes are tender, 10-15 minutes. Remove from the oven and serve.
- Prepare the sauce: In a bowl, combine the mayonnaise, Dijon mustard, whole-grain mustard, honey, black pepper, and cayenne pepper. Stir until smooth, then serve.⅓ cup mayonnaise, 1 tablespoon Dijon mustard, 2 tablespoons whole-grain mustard, 1 tablespoon honey, ¼ teaspoon freshly ground black pepper, ¼ teaspoon cayenne pepper
Video
Notes
Scoring the kielbasa makes for a better presentation. It doesn't do anything for the actual cooking; it simply splits it open while it cooks, giving it a great color contrast.
Adding the onion to the same pan where the kielbasa was cooked allows it to soak up the flavors of the kielbasa. This adds more depth to the dish and makes it all a one-pan meal.
Cutting the potatoes into small pieces means they can roast quicker in the oven. Potatoes are dense, so the smaller the pieces, the quicker they will roast. It also gives them a larger surface area, providing a crispiness that works great in the dish.
Nutrition
Serving: 1serving | Calories: 435kcal