Low Carb Kielbasa and Veggie Sheet Pan Recipe
Cook Time: 25 Minutes
Phase: Phase 2
360 grams Turnip, raw (1 whole= 120g)
2 Tbsp Canola Oil
0 1/2 teaspoon(s) Paprika (1 tsp= 2.3 g)
1 package (10 oz) Broccoli, frozen
10 ounce(s) Cauliflower, frozen unprepared
12 oz Kielbasa, beef & pork
4 Tbsp Mayonnaise (Hellman's Real)
1 serving Heinz, One Carb Reduced Sugar Tomato Ketchup, 1 Tbsp
1 tablespoon(s) Pickle brine (1 tbsp= 15 g)
1 tsp Coconut Aminos
0 1/16 teaspoon Cayenne pepper
- Preheat oven to 425°F.
- Peel and cut turnips into ½-inch thick matchsticks, resembling French fries. In a medium bowl, toss with half of the canola oil to coat. Sprinkle with half the paprika, a pinch of salt, and toss to distribute. Place in a single layer on a sheet pan so they do not touch.
- Place the frozen broccoli and frozen cauliflower into the bowl and toss with the remaining canola oil. Arrange in a single layer on a second sheet pan. Slice the kielbasa into 1-inch pieces on the diagonal and distribute among the broccoli and cauliflower.
- Place both sheet pans into the oven and roast for 10 minutes. Remove the turnip fries from the oven and flip each fry, leaving the kielbasa pan in the oven for another 5 minutes. Then remove the kielbasa pan and toss the veggies and kielbasa. Return both pans to the oven and roast until vegies are tender, and starting to brown, but not scorch, 5-10 minutes more.
- Meanwhile, make the dipping sauce. In a small bowl combine the mayonnaise, ketchup, pickle brine, coconut aminos, remaining paprika, and cayenne (start with just a pinch of cayenne if sensitive to spice).
- Divide the turnip fries, kielbasa and veggies evenly, and serve warm with the dipping sauce. Each serving is about 1 cup roasted broccoli/ cauliflower, 3 ounces kielbasa, 1 ½ ounces cooked turnip fries and 1 ½ tablespoons dipping sauce.
Turnip fry tips: choose small turnips as they are less likely to have fibrous centers and typically have a milder flavor. Cut turnip fries into as equal size as possible so they will cook evenly. Watch the turnips closely in the last 5 minutes of cooking to make sure they don’t burn, but get a nice golden color. These fries are good alone, but are wonderful when eaten with the dipping sauce.