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Sheet-Pan Kielbasa, Leek and Potato Dinner

Sheet-Pan Kielbasa, Leek and Potato Dinner
  • Prep 25 min
  • Total 50 min
  • Servings 4
Attention, meat and potatoes people: We read your minds, and then created this sheet-pan dinner just for you. It’s hearty, but easy to make with only one pot and one pan needed. It’s tangy, comforting and exciting with a creamy mustard sauce, Yukon gold potatoes, kielbasa and melty Gruyère cheese. And it’s exactly what you’ve been craving. We should know. We read your mind, after all.
Updated October 4, 2019

Ingredients

  • 1/4 cup butter, melted
  • 1 teaspoon salt
  • 1 1/2 lb Yukon gold potatoes, cut in 1-inch pieces
  • 1 package (14 oz) gluten-free kielbasa sausage, cut in 1-inch slices
  • 4 cups broccoli flowerets (about 12 oz)
  • 2 small leeks, white and light green parts thinly sliced, rinsed and drained (about 2 cups)
  • 1 cup shredded Gruyère cheese (4 oz)
  • 3/4 cup gluten-free sour cream
  • 1 tablespoon whole grain Dijon mustard
  • 2 tablespoons finely chopped parsley

Steps

  • 1
    Heat oven to 425°F. Spray 18x13-inch rimmed sheet pan with cooking spray.
  • 2
    In large bowl, mix 2 tablespoons of the melted butter and 1/2 teaspoon of the salt. Add potatoes; toss to coat. Place potatoes in single layer in pan. Roast 18 to 20 minutes or until very tender when pierced with knife. Remove from oven; stir.
  • 3
    Add sausage to potatoes. In same large bowl, mix 1 tablespoon of the melted butter, the broccoli and 1/4 teaspoon of the salt; add to pan. In same large bowl, mix remaining 1 tablespoon melted butter, the leeks and remaining 1/4 teaspoon salt. Sprinkle leeks over pan.
  • 4
    Roast 18 to 20 minutes or until leeks are tender, potatoes are browned and kielbasa is heated through. Stir to combine. Sprinkle with cheese; return to oven about 2 minutes or until cheese is melted.
  • 5
    Meanwhile, in small bowl, mix sour cream and mustard. Top sheet pan with parsley; serve with mustard sauce on side.

Expert Tips

  • Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Switch it up—4 cups of cauliflower can be used in place of the broccoli in this recipe.
  • Leeks can trap dirt in between their layers as they grow, so make sure to rinse and drain them thoroughly before you start.

Nutrition Information

Nutrition Facts

Serving Size: 2 1/4 Cups
Calories
720
Calories from Fat
520
Total Fat
57g
88%
Saturated Fat
27g
136%
Trans Fat
2g
Cholesterol
145mg
49%
Sodium
1950mg
81%
Potassium
890mg
25%
Total Carbohydrate
27g
9%
Dietary Fiber
4g
17%
Sugars
8g
Protein
25g
% Daily Value*:
Vitamin A
45%
45%
Vitamin C
70%
70%
Calcium
40%
40%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 6 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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