Ingredients for - Autumn Kielbasa Sheet Pan Bake With Creamy Curry Dijon Sauce
1.
1 large sweet potato, cut into 3/4" cubes (about 3 c.)
2.
10 oz. small Brussels sprouts, halved (about 3 c.)
3.
8 oz. seedless red grapes
8.
1 (14-oz.) cooked kielbasa sausage, cut into rounds
10.
1 tbsp. lukewarm water
12.
1 1/2 tsp. curry powder
13.
2 scallions, sliced
How to cook deliciously - Autumn Kielbasa Sheet Pan Bake With Creamy Curry Dijon Sauce
1 . Stage
Preheat oven to 425º. On a large rimmed baking sheet, toss potato, Brussels sprouts, grapes, vinegar, oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add kielbasa and toss to distribute, then spread in an even layer.
2 . Stage
Roast, tossing halfway through, until vegetables are tender, potatoes are fork-tender, and Brussels sprouts are softened, about 25 minutes.
3 . Stage
In a small bowl, stir sour cream, water, mustard, and curry powder; season with salt.
4 . Stage
Drizzle kielbasa mixture with sauce. Sprinkle with scallions.
![Autumn Kielbasa Sheet Pan Bake With Creamy Curry Dijon Sauce](https://tli.fra1.cdn.digitaloceanspaces.com/recipes/c4/28/c2/c428c28e5fdf6e9e0ceac681f529ce28-338-338.jpeg)
Recipe information
![Information icon - Master recipes](https://tli.fra1.cdn.digitaloceanspaces.com/icons/arrow-drop.svg)
Cooking:
15 min.
Servings per container:
4
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