Sheetpan Kielbasa & Veggies with Smoked Gouda Cheese Sauce


  • 6 cups mixed vegetables, cut into 1-inch chunks (i.e. broccoli, bell peppers, onions, carrots, brussels sprouts)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 teaspoon caraway seeds
  • 4 kielbasa links or 1 (14-oz) kielbasa rope, cut into 1-inch chunks
  • For the Cheese Sauce:
  • 2 tablespoons butter
  • 3 cloves garlic, finely minced
  • 1 teaspoon ground mustard
  • 1/4 teaspoon paprika
  • 2 tablespoons flour
  • 2 cups whole or 2% milk
  • 1 (6-oz) wedge Roth Smoked Gouda cheese, shredded
  • 1/8 to 1/4 teaspoon horseradish sauce
  • Salt and pepper, to taste


  1. Heat oven to 400 degrees F.
  2. Place vegetables on a parchment-lined baking sheet. Drizzle with olive oil, and sprinkle with salt, caraway and black pepper. Mix vegetables until well coated and bake for 15 minutes.
  3. While vegetables roast, heat a medium saucepan over low. Melt butter, then add garlic. Cook garlic 1 to 2 minutes, or until fragrant. Mix in ground mustard, paprika and flour to form a roux. Slowly whisk in milk, whisking vigorously to ensure no lumps remain. Let sauce cook for 3 to 4 minutes, whisking occasionally, until it begins to thicken.
  4. Add cheese in small handfuls, whisking between each addition to ensure cheese is melted and incorporated into the sauce. Whisk in horseradish, and season with salt and pepper, to taste.
  5. After 15 minutes of baking, remove vegetables from oven and add kielbasa chunks to the pan. Return to the oven, and bake an additional 10 to 15 minutes.
  6. Divide kielbasa-vegetable mixture into four bowls, and serve with a small dish of Smoked Gouda Cheese Sauce for dipping. Alternatively, drizzle cheese sauce over the kielbasa-vegetable mixture, then serve.

*There will be leftover Smoked Gouda Cheese Sauce.