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Sheet-Pan Kielbasa, Leek and Potato Dinner

sheet-pan kielbasa, leek and potato dinner Entree
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. MORE+ LESS-

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

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  • 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
% Daily Value
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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