1 1/2 pounds Brussels sprouts, trimmed and halved
2 tablespoons olive oil
1 teaspoon smoked paprika
1/2 teaspoon kosher salt
1 1/2 pounds smoked kielbasa, halved lengthwise, then cut crosswise into 2-inch pieces
Arrange a rack in the middle of the oven and heat to 400°F.
Place the Brussels sprouts, olive oil, paprika, and salt in a large bowl and toss to combine. Transfer to a rimmed baking sheet and spread into a single, even layer. Roast for 10 minutes.
Remove the baking sheet from the oven. Stir the Brussels sprouts, then push them to one side of the pan. Place the kielbasa on the now-empty side of the pan, cut-side down. Return the baking sheet to the oven and continue roasting until the Brussels sprouts are browned and the kielbasa is heated through with crisp skin, about 10 minutes.
Recipe Notes
- Storage. Store leftovers in an airtight container in the refrigerator for up to 3 days.