Line a large rimmed baking sheet with parchment paper. The rim is important because the sugar may bubble as it melts. Parchment paper also helps prevent sticking and makes cleanup much easier.
2. Slice the Kielbasa
Place the kielbasa on a cutting board and slice it into rounds approximately ½ inch thick.
Try to keep the slices similar in size. Uniform pieces cook at the same rate and are less likely to become dry while others remain soft.
3. Prepare the Glaze
In a large mixing bowl, combine the brown sugar, Dijon mustard, and avocado oil.
Whisk the ingredients together until they form a thick, smooth paste. The mixture may appear grainy at first because of the sugar, but it will melt and become glossy in the oven.
4. Coat the Kielbasa
Add the sliced kielbasa to the bowl and toss gently until every piece is evenly coated.
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