Roasted Brussels Sprouts with Smoked Polish Kielbasa

(A Polish-Inspired Twist on a Thanksgiving Classic)

In many American kitchens, roasted Brussels sprouts are made irresistible with a touch of smoky bacon. But here at Polana, where we celebrate the depth and comfort of Polish cuisine, we’re giving this Thanksgiving side dish a flavorful twist.

Instead of bacon, we use smoked Polish kielbasa — a staple of Polish cooking that brings its own rich, savory aroma and depth of flavor. The result is a simple yet hearty vegetable side that blends American Thanksgiving tradition with authentic Polish taste, creating a dish that feels both familiar and uniquely special.

It’s an easy, delicious way to bring a touch of Polish tradition to your holiday table — and to share in the joy of togetherness that defines the season.

Ingredients

• 1 lb Brussels sprouts, halved

• ½ lb smoked Polish kielbasa, sliced into half-moons. 

• For this recipe, try: Swojska, Zwyczajna, or Wiejska, 

• 1 small onion, thinly sliced

• 2 tbsp olive oil or butter

• Salt, pepper, and marjoram (optional)

• 1 tsp apple cider vinegar or balsamic glaze (optional, for finishing)

Instructions

1. Preheat oven to 400°F (200°C).

2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for about 20 minutes, until lightly golden.

3. In a skillet, sauté kielbasa and onions over medium heat until the sausage is slightly crispy and the onions are caramelized.

4. Add the mixture to the roasted Brussels sprouts, toss to combine, and roast another 5–7 minutes to let the flavors meld.

5. Finish with a drizzle of apple cider vinegar or balsamic glaze for a hint of brightness.

Optional Enhancements

For extra holiday flair, sprinkle roasted walnuts or pecans and a handful of pomegranate seeds over the finished dish before serving. You can also add a light dusting of aged Polish or Italian cheese for a touch of richness. These additions bring brightness, texture, and balance — transforming this simple side into a centerpiece-worthy dish.