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Sheet Pan Veggie and Kielbasa

Sheet Pan Veggies and Kielbasa

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4 from 2 reviews


Sheet Pan Veggies and Kielbasa – loaded with Kielbasa sausage, new potatoes, fresh corn, and bell pepper. An easy and healthy weeknight dinner. 


  • 2 lb. (24 ounces) bag of new or fingerling potatoes.
  • 1 red bell pepper
  • 1 yellow bell pepper
  • 14-ounce package of beef Kielbasa sausage
  • 4 ears of corn on the cob
  • 1 teaspoon salt
  • 1 TBS black pepper
  • 1 TBS Lawry’s Seasoning Salt (if you don’t use the seasoning salt, increase the salt to 1 TBS instead of 1 teaspoon)
  • 11/2 TBS extra virgin olive oil
  • Fresh parsley – chopped



  1. Preheat oven to 375°.
  2. Wash potatoes and slice them in half. If they are not all the same size, you may have to cut some in thirds or quarters.
  3. Wash the bell peppers, remove the stem and seeds and cut into 1-2 inch slices.
  4. Slice the Kielbasa sausage about an inch thick.
  5. Clean the corn on the cob.

To cook:

  1. Add Kielbasa, peppers, and potatoes on to a rimmed baking sheet.
  2. Toss with olive oil, salt, pepper, and seasoning salt.
  3. Nestle corn on the cob in between veggies and sausage.
  4. Roll the corn on the cob so it picks up the oils and seasonings.
  5. Roast for 25 minutes.
  6. Turn the corn and cook for another 15 minutes.
  7. Remove the corn on the cob from the pan and place baking sheet back in the oven for 10 minutes.
  8. Cut the corn off the cob and set it aside
  9. After 10 minutes, add the corn back to the baking sheet and cook for 5 more minutes.
  10. Garnish with fresh parsley.
  11. Serve with crust bread.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes