Ina’s Sheet Pan Hasselback Kielbasa is a total winner of an easy weeknight meal. And it’s impressive looking enough for guests too!
Today, I’m serving up a little bit of Ina Garten!
Every recipe I’ve ever made of Ina’s has always been an instant hit at our house, and Ina’s Sheet Pan Hasselback Kielbasa is no exception. It flew off the table when I served it!
The recipe is from Ina’s newest book, go-to dinners. The book is jam-packed with deliciousness and absolutely worth a spot on your cookbook shelf.
When I browsed though the book, bells went off when I saw this recipe. My family loves any kind of sausage, so I knew I’d have to give this one a try. And since it’s a sheet pan meal, I knew I was not only going to love the taste, but that I’d be thrilled with minor cleanup, especially on those super busy weeknights when I’m scrambling as the dinner hour gets closer.
Ina’s Sheet Pan Hasselback Kielbasa Ingredients
- yellow onions
- fennel bulb
- red, yellow and orange bell peppers
- olive oil
- garlic cloves
- fresh thyme
- fennel seeds
- kosher salt and pepper
- fully cooked, smoked kielbasa
- Dijon mustard
How to Make this Easy Weeknight Sheet Pan Meal
First things first. Slice up all your veggies, then toss them with some olive oil, garlic, fresh thyme, fennel seeds and kosher salt and pepper.
You’ll roast your veggies first for about 20 minutes before adding your hasselbacked kielbasa. You will brush the sausage with a mixture of Dijon mustard and honey and cook for an added 30 minutes, brushing every 10 until crispy and browned. The remaining honey mustard can be served with the finished sheet pan meal.
That’s it! I know right? How easy is that? And totally dee-lish too guys!
Please let me know if you give the recipe a try. And if you have any questions about the recipe, just drop a comment below. Enjoy!
A Few Cook’s Notes for Ina’s Sheet Pan Hasselback Kielbasa
You will be able to find the fully cooked smoked kielbasa usually in the aisle with the hot dogs and breakfast meats. Hillshire Farms is a popular brand.
I decided to use my Friday Fennel spice from Outside Table for this recipe, but you can just use fennel seeds like Ina.
More Delicious Sheet Pan Meals to Enjoy
- 3/4 lb. yellow onion, sliced into sliced crosswise into 1/2-inch thick rounds
- 1 1 lb. fennel bulb, stalks and core removed and cut in half lengthwise and then cut the halves into 1-inch thick slices
- 1 red bell pepper, cut into 1-inch wide strips
- 1 orange bell pepper, cut into 1-inch wide strips
- 1 yellow bell pepper, cut into 1-inch wide strips
- 4 Tbsp. olive oil
- 2 Tbsp. mined garlic
- 2 tsp. fresh thyme leaves, as well as two sprigs
- 1 tsp. whole fennel seeds
- 2 tsp. kosher salt
- 1 tsp. black pepper
- 2 lbs. fully cooked smoked kielbasa
- 1/4 cup Dijon mustard
- 1/4 cup honey
- Preheat oven to 425 degrees. Add your onions, fennel and peppers to a large bowl. Toss with 4 tablespoons olive oil, the garlic, thyme, fennel seeds, kosher salt and pepper. Transfer to a large roasting pan (14x18) and spread evenly into one layer. Roast for 20 minutes, tossing halfway in between.
- While the vegetables are cooking, slice your kielbasa crosswise into 1/4-inch slices making sure to only cut 2/3 way through. Remove the vegetables from the oven, toss, discard the thyme sprigs and place the two rings of kielbasa on top. Brush each ring, top and sides, with some of the honey mustard. Roast for 30 minutes, brushing the kielbasa with more of the honey mustard every ten minutes until crispy on top. Season to taste. Serve with the remaining honey mustard.