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Rustic Kielbasa Veggie Sheet Pan Dinner

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Ingredients
  

  • Ingredients:
  • 1 pound baby red potatoes halved or quartered
  • 2 cups petite baby carrots
  • 1 bunch asparagus ends trimmed
  • 1/2 large yellow onion thinly sliced
  • 1 package 13 ounces pork kielbasa, sliced into rounds
  • 1 tablespoon minced garlic
  • 1/4 cup olive oil divided (2 tablespoons + 1 tablespoon)
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • Salt and cracked pepper to taste

Instructions
 

  • Directions:
  • Preheat and Prepare: Preheat the oven to 400°F. Line a baking sheet with aluminum foil or a silicone baking mat for easy cleanup.
  • Season the Vegetables: In a small bowl, mix together the basil, thyme, oregano, paprika, onion powder, salt, and pepper. Place the potatoes and carrots on the baking sheet and drizzle with 2 tablespoons of olive oil. Sprinkle half of the herb mixture over the vegetables and toss to coat evenly.
  • First Baking Phase: Bake the potatoes and carrots for 20 minutes in the preheated oven.
  • Add Remaining Ingredients: Remove the sheet pan from the oven. Push the potatoes and carrots to one side of the pan. Add the asparagus, onion, and kielbasa slices to the pan. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the remaining herb mixture and minced garlic. Toss everything to ensure it is evenly coated.
  • Final Baking Phase: Spread the ingredients out evenly on the baking sheet. Return the pan to the oven and bake for an additional 10-15 minutes, or until the vegetables are tender and the kielbasa is nicely browned.
  • Serve: Serve the meal warm, directly from the sheet pan to capture the full rustic charm and flavors.