Description

This Autumn Kielbasa Sheet Pan Bake with Creamy Curry Dijon Sauce is a delightful fall-inspired meal featuring roasted sweet potatoes, Brussels sprouts, and grapes paired with savory kielbasa. Tossed with apple cider vinegar and olive oil, then baked to tender perfection, the dish is finished with a tangy, creamy curry Dijon sauce and fresh scallions. A simple, flavorful sheet pan dinner perfect for cozy evenings.

Ingredients

Scale

Vegetables & Fruit

1 large sweet potato, cut into 3/4″ cubes (about 3 cups)
10 oz. small Brussels sprouts, halved (about 3 cups)
8 oz. seedless red grapes

Meat

1 (14-oz.) cooked kielbasa sausage, cut into rounds

Seasonings & Oils

2 tbsp. apple cider vinegar
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Sauce

1/2 cup sour cream
1 tbsp. lukewarm water
2 tsp. Dijon mustard
1 1/2 tsp. curry powder
2 scallions, sliced

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Instructions

Preheat and prepare vegetables. Preheat your oven to 425ºF. On a large rimmed baking sheet, combine the cubed sweet potato, halved Brussels sprouts, red grapes, apple cider vinegar, extra-virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper. Toss everything together until well-coated.
Add kielbasa and arrange on sheet. Add the kielbasa slices to the baking sheet with the vegetables and grapes. Toss gently to distribute evenly, then spread the mixture out in a single, even layer to ensure proper roasting.
Roast the ingredients. Place the baking sheet in the oven and roast for about 25 minutes, stirring and tossing halfway through the cooking time. Roast until the sweet potatoes are fork-tender, the Brussels sprouts are softened, and the grapes have roasted to a juicy finish.
Make the creamy curry Dijon sauce. While the sheet pan ingredients roast, mix sour cream, lukewarm water, Dijon mustard, and curry powder in a small bowl. Stir well to combine and season with salt to taste.
Drizzle sauce and garnish. Once the sheet pan bake is done, remove from the oven and drizzle generously with the creamy curry Dijon sauce. Sprinkle the sliced scallions over the top as a fresh garnish. Serve warm.

Notes

This dish combines the hearty flavor of kielbasa with sweet roasted fruits and vegetables, balanced by a tangy, creamy curry Dijon sauce for a fall-appropriate comfort meal.
To ensure even cooking, cut the sweet potatoes into uniform 3/4-inch cubes and halve the Brussels sprouts evenly.
Use lukewarm water when mixing the sauce to help the curry powder blend smoothly without clumps.
For a spicier version, add a pinch of cayenne or smoked paprika to the sauce or when tossing the vegetables.
Leftovers can be refrigerated for up to 3 days and reheated in a skillet or oven to preserve texture.

Nutrition

Serving Size: 1 serving (approximately 1/4 of recipe)
Calories: 370
Sugar: 12g
Sodium: 700mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 35g
Fiber: 5g
Protein: 15g
Cholesterol: 30mg