Sheet Pan Kielbasa with Sweet Potatoes and Green Beans

Please share

Sheet pan kielbasa with sweet potatoes and green beans is an all in one meal that is packed with flavor. Everything cooks together, so the sausage gives the veggies great flavor, and the cleanup is super easy.

This easy sheet pan dinner with smoked sausage, sweet potatoes, and green beans comes together quickly for a perfect weeknight meal. It’s a great dinner on its own or can be served with a green salad or over a bed of rice or buttered egg noodles. 

Our CSA season is getting ready to come to an end. So Little Dude and I went to the farmstand and loaded up on winter squash, sweet potatoes, and apples.

We also picked up some green beans and plenty of pumpkins. It is going to be sad having our source of fresh produce closed for winter, but not much grows during Illinois winters.

Obviously, the green beans needed to be used first. We love roasted green beans, but it is even better when we can do that as part of a larger sheet pan supper.

Our sheet pan pork tenderloin recipe is an example of that. The marinated pork cooks over the green beans with potatoes on the side, so everything is done at once.

This recipe uses kielbasa for big flavor and no effort. Sausage is always a wonderful way to add that extra layer of flavor to a meal.

How can I customize this sheet pan meal?

The best part about recipes like this is that it is just a jumping off point. If you don’t have the exact same ingredients on hand, you can easily use what you do have to make something similar.

For example, if you don’t have Kielbasa on hand, almost any sausage will work well here. They make great flavors of chicken sausages that would be wonderful.

You could even use Italian sausage links or a roasted garlic sausage. Really, just about anything goes.

If you don’t have fresh green beans, thick slices of zucchini or yellow squash would work. Brussels sprouts would also be delicious.

In a pinch, frozen green beans would work. Just defrost them a bit and drain off any water they release before adding them to the pan.

The sweet potatoes can easily be changed out for standard potatoes. Or try using chunks of carrot, butternut squash, or turnips.

You can also play with the spices. I kept it pretty simple so that any of the substitutions will work with the flavor profile.

If you want to spice it up a bit, add some chili powder and cumin or some Cajun seasoning. You could also use some Italian seasonings for a different experience.

Frequently Asked Questions

Do I have to peel sweet potatoes?

No. If your sweet potatoes are fresh and the skin is tender, you can leave the peel on. In fact, a lot of the nutrition resides there, so that’s a great reason to leave it on.

Plus, it saves you the time of removing the skin. Just make sure to wash them well and then dice it up.

I did choose to peel the potatoes this time, but usually, I don’t. Generally, the skins don’t bother me.

How do I store the leftovers?

These leftovers reheat well. I made a batch for my lunch on Sunday and packaged up the rest for easy work lunches during the week.

Just put the leftovers in an airtight container in the refrigerator for up to 5 days. Microwave them for a couple of minutes to reheat and enjoy.

You can also put the leftovers in a skillet to rewarm. That gives even better texture but is less realistic for brown bag lunches.

What if I don’t have a sheet pan?

If you don’t have a big 13×18-inch sheet pan, put the ingredients in two 9×13-inch pans. You don’t want to overcrowd the pans, so don’t try to put it all in one.

If you tried this recipe, or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments. Hungry for more?  Be sure to stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.

Please share