Sheet-Pan Maple-Mustard Kielbasa & Charred Sweet Potatoes

Instructions

1. 1

   Preheat your oven to 425°F and place an empty large rimmed baking sheet inside while it preheats. Meanwhile, peel and chop 2 medium sweet potatoes into 1/2-inch cubes, slice 1 lb pre-cooked kielbasa into thick coins, and chop 1 large red onion into wedges.

   10 min

   Tip: My ultimate sheet-pan secret: putting the empty pan in the oven while it preheats guarantees a gorgeous, crispy sear the second the food hits the metal.

2. 2

   In a large bowl, combine the chopped sweet potatoes, kielbasa coins, and red onion. Drizzle with 2 tbsp olive oil and sprinkle with 1 tsp smoked paprika, 1 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Toss until everything is evenly coated.

   3 min

   Tip: Don't skimp on the toss—you want every piece of potato to catch some of those spices.

3. 3

   Carefully remove the blazing hot sheet pan from the oven. Pour the sweet potato and kielbasa mixture onto the pan, spreading it into a single layer. Return to the oven and roast.

   15 min

   Tip: Listen for that sizzle when it hits the pan! Spread them out nicely; crowded veggies steam instead of roast.

4. 4

   While the pan is roasting, trim 12 oz fresh green beans. In a small bowl, whisk together 2 tbsp maple syrup and 2 tbsp whole grain mustard.

   5 min

   Tip: This is your downtime. Mix the glaze, load the dishwasher, or just stand there and enjoy the smell of smoked paprika filling your kitchen.

5. 5

   Pull the pan from the oven. Scatter the prepared green beans over the top, then drizzle the maple-mustard mixture evenly over everything. Give it all a very careful but thorough toss right on the pan. Return to the oven and roast until the green beans are tender-crisp and the kielbasa has sticky, caramelized edges.

   10 min

   Tip: Adding the green beans later keeps them from turning into sad, shriveled strings. They just need 10 minutes to blister and soak up that amazing glaze.