Garlic Parmesan Kielbasa Skillet

Can I just live outside right now?

Seriously. If I could haul my work computer outside I would do it today. It’s absolutely breathtaking outside. It’s 60 degrees and overcast. That’s my idea of perfect weather.

Unfortunately, I’ll be trapped behind a computer screen all day at work. There might be a chance or two for me to pop outside for a break, but I’m not going to hold my breath. Life in TV news is a constant wheel that’s turning; there’s always something to do.

One thing I will look forward to today is this incredible skillet dinner. I’ve been taking it to work with me most of the week, and I get excited when the clock ticks down to 6 p.m. when I can finally crack the tupperware open and dig in. This might be my favorite incarnation of a skillet dinner. Sure, the sauce takes another pot to make, but let’s not get down to brass tacks here.

I truly try to not eat very much processed meats, but it’s hard when you’ve got something as tasty as kielbasa staring you down. Most of the skillet or sheet pan dinners I make use that or smoked sausage—they’re just so easy to cook, and so amazingly tasty. I go for the lowest carb version, but if you don’t want to feel bad for yourself, do not look at the nutritional facts.

To offset the sausage in this dish, I threw in just about every veggie under the sun. Brussels sprouts, broccolini, peppers, onion, mushrooms—all of these are my favorites. Every bite is a treasure trove of things I love most; not to mention the Brussels sprouts really work well with that roasted garlic sauce.

Now, the sauce. You roast an entire head of garlic and then mash it up with some heavy cream, parmesan, and cream cheese. It’s an extremely rich sauce, but it’s extremely delicious. I found myself licking the spoon a time or two…

Pro-tip: cut off one end of the head of garlic before you roast it. When it’s done, and cooled off a little bit, then you can just squeeze the whole cloves out of their shells. Works like a dream!

Enjoy!

Garlic Parmesan Kielbasa Skillet

• Servings: 4-6
• Time: 1 hr
• Difficulty: Medium
• Print

A savory skillet dinner with a creamy, rich roasted garlic parmesan sauce.

Ingredients

• 1 lb. kielbasa, sliced
• 12 oz. baby portobello mushrooms, quartered
• 1 bunch broccolini, cut into long florets
• 1/2 lb. Brussels sprouts, stemmed and halved
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 red onion, diced
• 2 TBS. olive oil
• 1 tsp. Italian seasoning
• salt & pepper

For the sauce

• 1 head garlic, stemmy end cut off
• 1 TBS. olive oil
• 2 TBS. butter
• 4 oz. cream cheese, softened
• 1/2 cup grated Parmesan
• 1 cup heavy cream
• Pinch paprika, salt and pepper

Directions

1. Roast the garlic: preheat oven to 400 degrees. Brush cut end of garlic with olive oil and then wrap in foil. Roast until garlic is golden and tender, about 30-40 minutes. Let garlic head cool before handling.
2. Meanwhile, make the skillet dinner: heat one tablespoon of olive oil in large skillet or cast iron skillet over medium high heat. Add sliced sausage and cook until browned on both sides, about 3-4 minutes. Remove sausage to a plate.
3. Heat remaining oil in skillet and add bell pepper, onion and mushrooms. Saute until tender and mushrooms are browned, about 4-5 minutes. Add Brussels sprouts, broccolini, Italian seasoning, salt and pepper to the skillet. Saute until broccolini & Brussels are crisp-tender, about 6-7 minutes. Add sausage back to the skillet and stir. Reduce heat to low and let cook for another 4-5 minutes.
4. Make the sauce: pop roasted garlic cloves out of head. In a small sauce pan, melt butter over medium heat. Add garlic cloves and mash. Pour in cream, paprika, salt and pepper and bring to a boil. Stir in cream cheese and Parmesan and stir until thick and melted. Remove from heat.
5. Serve skillet with garlic sauce on top or on the side.

Step-By-Step Instructions

Roast the garlic: preheat oven to 400 degrees. Brush cut end of garlic with olive oil and then wrap in foil. Roast until garlic is golden and tender, about 30-40 minutes. Let garlic head cool before handling. Meanwhile, make the skillet dinner: heat one tablespoon of olive oil in large skillet or cast iron skillet over medium high heat. Add sliced sausage and cook until browned on both sides, about 3-4 minutes. Remove sausage to a plate.

Heat remaining oil in skillet and add bell pepper, onion and mushrooms. Saute until tender and mushrooms are browned, about 4-5 minutes. Add Brussels sprouts, broccolini, Italian seasoning, salt and pepper to the skillet. Saute until broccolini & Brussels are crisp-tender, about 6-7 minutes. Add sausage back to the skillet and stir. Reduce heat to low and let cook for another 4-5 minutes.

Make the sauce: pop roasted garlic cloves out of head. In a small sauce pan, melt butter over medium heat.

Add garlic cloves and mash.

Pour in cream, paprika, salt and pepper and bring to a boil. Stir in cream cheese and Parmesan and stir until thick and melted. Remove from heat.

Serve skillet with garlic sauce on top or on the side.