Honey Garlic Kielbasa Veggies (Printable)

Smoky sausage and crisp vegetables tossed in a sweet honey garlic glaze for a quick, satisfying skillet meal.

# What You'll Need:

→ Meats

01 - 14 oz kielbasa sausage, sliced into ½-inch rounds

→ Vegetables

02 - 1 red bell pepper, chopped
03 - 1 yellow bell pepper, chopped
04 - 1 medium zucchini, sliced
05 - 1 small red onion, cut into wedges
06 - 1 cup baby carrots, halved
07 - 1 cup snap peas

→ Sauce

08 - 3 tbsp honey
09 - 3 cloves garlic, minced
10 - 2 tbsp soy sauce
11 - 1 tbsp olive oil
12 - ½ tsp black pepper
13 - ½ tsp paprika

# Step-by-step:

01 - Heat olive oil in a large skillet over medium heat. Add sliced kielbasa and cook for 3-4 minutes until evenly browned. Remove sausage from skillet and set aside.
02 - Add all prepared vegetables to the same skillet. Stir-fry for 6-8 minutes until vegetables are just tender but still crisp.
03 - In a small bowl, whisk together honey, minced garlic, soy sauce, black pepper, and paprika until fully combined.
04 - Return browned kielbasa to the skillet with the vegetables. Pour honey garlic sauce over the entire mixture. Toss everything together to coat evenly.
05 - Continue cooking for 3-5 minutes until everything is heated through and evenly coated in the glaze. Serve hot, garnished with fresh parsley if desired.

# Expert Advice:

01 -
  • The honey garlic glaze transforms simple ingredients into something that tastes like it came from a restaurant
  • Everything cooks in one pan so cleanup is almost non existent
  • You can swap vegetables based on what is in your fridge or what looks good at the market
02 -
  • The glaze will bubble up and thicken fast in the last few minutes so keep an eye on it and stir often to prevent burning
  • Removing the kielbasa after browning prevents it from becoming rubbery while the vegetables cook
03 -
  • Cut all your vegetables into similar sizes so they cook evenly and nothing turns to mush before everything else is ready
  • Have the sauce whisked and ready before you start cooking so you can pour it in without scrambling

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