Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner
This sheet pan dinner combines smoky sausage, caramelized sweet potatoes, and crisp broccoli, all coated in a sticky honey garlic sauce, for a quick and flavorful meal.
Ingredients
For the Base
- 14 ounces smoked sausage (like kielbasa), sliced into ½-inch rounds Use chicken or turkey sausage for a leaner option.
- 2 large sweet potatoes, peeled and chopped into 1-inch cubes White potatoes or butternut squash can be used as substitutes.
- 1 large head broccoli, cut into bite-sized florets Substitute with cauliflower or Brussels sprouts if desired.
- 1 tablespoon olive oil
- Salt and pepper, to taste
For the Sauce
- ¼ cup honey Maple syrup can be used for a vegan-friendly option.
- ¼ cup low-sodium soy sauce Use tamari for gluten-free.
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon of water (slurry) Arrowroot is a good alternative thickener.
Instructions
Preparation
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Toss sweet potato cubes with olive oil, salt, and pepper. Spread evenly on the baking sheet and roast for 15 minutes.
- While the sweet potatoes roast, combine honey, soy sauce, minced garlic, and apple cider vinegar in a small saucepan. Bring to a gentle simmer and whisk in the cornstarch slurry, cooking until the sauce thickens, about 1–2 minutes.
Cooking
- Add sliced sausage and broccoli to the pan with sweet potatoes. Drizzle half the sauce over and toss to coat.
- Return to the oven and roast for another 15-20 minutes until sweet potatoes are tender and broccoli is slightly charred.
- Remove from oven, drizzle remaining sauce, toss lightly, and serve hot.
Notes
Cut uniform pieces for even cooking and do not overcrowd the sheet to allow for browning. This dish can be made ahead and stored for quick reheating. Add a splash of apple cider vinegar or lemon juice after cooking for extra brightness.