# Roasted Brussel Sprouts and Kielbasa 4 portions · US measures · unverified · 10 min publisher preparation · 30 min Roasted Brussel Sprouts and Kielbasa. Original recipe adapted with source quantities and workflow. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Heat oven to 400°F and line a large baking sheet.
1 lb medium sized Brussel sprouts	Trim and halve sprouts; toss with oil and seasoning salt.	Mix sliced kielbasa with seasoned sprouts on lined sheet; roast 400°F 20 min.
2 tbsp olive oil
1 tsp seasoning salt.. my favorite is a Habanaro Lime grinder but any seasoning salt or simply salt and pepper will work fine
12 oz smoked kielbasa, halved lengthwise then cut into bite size pieces

## Ingredients - 1 lb medium sized Brussel sprouts - 2 tbsp olive oil - 1 tsp seasoning salt — .. my favorite is a Habanaro Lime grinder but any seasoning salt or simply salt and pepper will work fine - 12 oz smoked kielbasa, halved lengthwise then cut into bite size pieces ## Equipment - Oven - Baking sheet - Mixing bowl - Instant-read thermometer ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Prepare.** Wash and dry sprouts, trim stem ends and halve them from top to stem. Toss with oil and seasoning salt. 2. **Roast.** Halve kielbasa lengthwise, then cut into bite-sized pieces. Mix with sprouts on the sheet in an even layer. Bake for 20 minutes and serve hot. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Nutrition is unreported because the publisher’s serving-size statement conflicts with its recipe yield. See the linked original for the inconsistent estimate. Known allergens for these plates: none listed; check every product label. Check product labels and cross-contact. ## First-cook checks and limits - The publisher’s nutrition serving size says 4 g, although the recipe makes 4 portions. This inconsistent serving label makes the retained per-portion nutrition estimate uncertain. - Ingredient quantities are scaled from 4 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from awickedwhisk.com. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [awickedwhisk.com: Roasted Brussel Sprouts and Kielbasa](https://www.awickedwhisk.com/roasted-brussel-sprouts-and-kielbasa-3/) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-roasted-brussel-sprouts-and-kielbasa/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.