Sheet Pan Sausage Sweet Potatoes

This simple sheet pan sausage and sweet potato dinner has been my saving grace on busy weeknights when I need a wholesome meal without the fuss. The honey garlic sauce brings everything together with its perfect balance of sweet and savory flavors.

I first created this recipe when trying to use up leftover sausage and sweet potatoes from the weekend. It was such a hit with my family that it's now in our regular dinner rotation, especially on those nights when time is short but we still want something homemade.

Ingredients

• Chicken or turkey sausage: Adds lean protein while still providing that satisfying savory flavor without excess fat
• Sweet potatoes: Offer natural sweetness and a hearty texture that holds up well to roasting
• Broccoli florets: Provide a perfect color contrast and nutritional boost, you can swap with any vegetable on hand
• Unsalted butter: Creates the base for our sauce allowing us to control the salt content
• Fresh garlic cloves: Offer aromatic depth that powder simply cannot match
• Honey: Delivers natural sweetness and creates that beautiful glaze as it caramelizes
• Low sodium soy sauce: Brings umami richness, use regular soy sauce if preferred but reduce added salt
• Apple cider vinegar: Balances the sweetness with a subtle tang that brightens the entire dish
• Fresh parsley: Adds a pop of color and fresh herbaceous notes at the end

Step-by-Step Instructions

Preheat and Prepare:

Turn your oven to 400°F while you prep your ingredients. Lightly grease a large sheet pan to prevent sticking. Slice your sausage into half inch coins and cube your sweet potatoes to the same size for even cooking. Cut broccoli into small florets that will roast quickly and arrange everything on your prepared pan.

Create the Honey Garlic Sauce:

Melt butter in a skillet over medium heat until it begins to foam slightly. Add minced garlic and cook for exactly one minute until fragrant but not browned as burnt garlic will ruin the sauce. Pour in honey, soy sauce, and apple cider vinegar, stirring to combine. Let the mixture come to a gentle simmer, then reduce heat to medium low. Allow sauce to simmer for 3 to 5 minutes, stirring occasionally, until it thickens slightly and coats the back of a spoon.

Dress and Season:

Pour your freshly made honey garlic sauce over the sausage and vegetables on the sheet pan. Season with salt and pepper according to your taste preferences. Use tongs to toss everything thoroughly, ensuring each piece is coated in the sauce. Spread everything into a single even layer to promote browning and prevent steaming.

Roast to Perfection:

Place your sheet pan in the preheated oven and roast for 25 to 30 minutes. About halfway through cooking time, give everything a quick stir to ensure even browning. The dish is ready when sweet potatoes are fork tender and the edges of the vegetables have caramelized slightly. Finish by sprinkling fresh parsley over the hot pan just before serving.

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This recipe reminds me of Sunday dinners at my grandmother's house where everything was cooked simply but with so much care. The honey garlic sauce is actually inspired by her chicken marinade that she guarded closely. I finally convinced her to share it with me when I got married and it's been a staple in my kitchen ever since.

Vegetable Variations

This sheet pan dinner works beautifully with almost any vegetable you have on hand. During summer months, I often swap the broccoli for zucchini chunks and bell peppers. In the fall, butternut squash makes an excellent alternative to sweet potatoes with its similar texture but slightly different flavor profile. For a green boost, try adding Brussels sprouts halved lengthwise, which caramelize wonderfully in the honey garlic sauce. Just keep in mind that denser vegetables like carrots or cauliflower may need a head start in the oven before adding quicker cooking items like asparagus or green beans.

Make Ahead Tips

This dish is perfect for busy households because much of the work can be done ahead of time. Chop all vegetables and slice sausage up to two days in advance, storing them separately in airtight containers in the refrigerator. The honey garlic sauce can also be prepared ahead and kept refrigerated for up to five days. Simply reheat gently on the stove before using. For ultimate convenience, prep individual sheet pans and cover tightly with plastic wrap, then simply remove from the fridge, add the sauce, and pop into the oven when ready to cook.

Serving Suggestions

While this sheet pan dinner stands perfectly on its own, I love serving it with simple accompaniments to round out the meal. A scoop of fluffy quinoa or brown rice makes an excellent base that soaks up the extra honey garlic sauce. For a lighter option, serve over a bed of peppery arugula which wilts slightly from the heat of the roasted ingredients. During cooler months, pair with a slice of crusty bread for mopping up every last bit of sauce. For entertaining, I often transfer everything to a large platter and garnish with additional fresh herbs and lemon wedges for a beautiful presentation.

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This one-pan wonder is a lifesaver for busy weeknights and a guaranteed family favorite every time.

Frequently Asked Questions

→ Can I use different types of sausage?

Yes! While the recipe calls for chicken or turkey sausage, you can substitute with pork sausage, Italian sausage, or any pre-cooked sausage variety you prefer. Just keep in mind that different sausages may release varying amounts of oil during cooking.

→ How can I make this dish gluten-free?

Simply substitute the regular soy sauce with tamari or certified gluten-free soy sauce. All other ingredients in this dish are naturally gluten-free.

→ Can I prep this meal ahead of time?

Absolutely! You can cut all the vegetables and sausage up to 2 days ahead and store them in separate containers in the refrigerator. You can also prepare the honey garlic sauce in advance and refrigerate it, then gently reheat before tossing with the ingredients.

→ What other vegetables work well in this sheet pan meal?

This recipe is very adaptable! Try adding bell peppers, Brussels sprouts, cauliflower, carrots, or red onion. Just ensure you cut harder vegetables like carrots into smaller pieces so everything cooks evenly.

→ How do I know when the sweet potatoes are done?

Sweet potatoes should be fork-tender when done. You should be able to easily pierce them with a fork without resistance. If the sweet potatoes need more time but the sausage is browning too quickly, you can cover the pan loosely with foil for the remaining cooking time.

→ Can I make this recipe less sweet?

Yes, you can reduce the honey to 2 tablespoons instead of 1/4 cup, or balance the sweetness with an extra splash of apple cider vinegar or a squeeze of fresh lemon juice at the end.