Description

This Autumn Kielbasa Sheet Pan Bake with Creamy Curry Dijon Sauce is a perfect one-pan meal combining hearty kielbasa sausage, sweet potatoes, Brussels sprouts, and grapes roasted to perfection. Tossed with a tangy apple cider vinegar and finished with a creamy, mildly spiced curry Dijon sour cream sauce, this dish offers an easy fall-inspired dinner packed with flavor and color.

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 & Sauce

2 tbsp. apple cider vinegar
2 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper
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 the oven to 425ºF. On a large rimmed baking sheet, combine the cubed sweet potatoes, halved Brussels sprouts, seedless 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 to coat evenly.
Add kielbasa and arrange: Add the rounds of cooked kielbasa sausage to the vegetable mixture and toss gently to distribute. Spread the mixture out in an even layer on the baking sheet to ensure even roasting.
Roast: Place the baking sheet in the preheated oven and roast for about 25 minutes, tossing the ingredients halfway through cooking. The vegetables should become tender, with potatoes fork-tender and Brussels sprouts softened, and the kielbasa warmed through.
Prepare sauce: While roasting, in a small bowl, whisk together the sour cream, lukewarm water, Dijon mustard, and curry powder. Season the sauce with a pinch of salt to taste, ensuring a creamy and flavorful dressing.
Drizzle and garnish: Once roasted, remove the sheet pan from the oven and drizzle the creamy curry Dijon sauce evenly over the kielbasa and vegetables. Sprinkle the sliced scallions on top for a fresh, mild oniony finish. Serve warm.

Notes

This dish is a simple, flavorful all-in-one sheet pan meal perfect for busy weeknights with minimal cleanup.
The combination of sweet potatoes, Brussels sprouts, and grapes gives a mix of sweet and savory flavors ideal for autumn.
Using cooked kielbasa shortens cooking time and adds a smoky, savory element without extra prep.
The creamy curry Dijon sauce adds a mild spicy tanginess that complements the roasted flavors.
For variation, you can substitute sour cream with Greek yogurt for a lighter option.
Ensure to toss the ingredients halfway through roasting for even cooking and browning.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 10 g
Sodium: 700 mg
Fat: 18 g
Saturated Fat: 5 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 6 g
Protein: 15 g
Cholesterol: 30 mg