Sheet pan sausage with sweet potatoes and honey garlic sauce

Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce

ByOlivia Carter
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Why Make This Recipe

Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce is a delicious and easy meal perfect for busy weeknights. This one-pan dish combines the savory flavor of sausage with the natural sweetness of sweet potatoes and the crunch of broccoli. With minimal prep and cooking time, this meal is not only healthy but also satisfying. Plus, the honey garlic sauce adds a sticky, sweet touch that brings everything together beautifully.

How to Make Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce

Ingredients

  • 14 oz chicken or turkey sausage, cut into 1/2-inch slices
  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 2 cups broccoli, cut into 1/2-inch florets
  • 1 tablespoon unsalted butter
  • 4 medium cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • 2 tablespoons minced fresh parsley

Directions

  1. Preheat the oven to 400°F (200°C).
  2. Arrange the sausage slices, sweet potatoes, and broccoli on a sheet pan.
  3. In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
  4. Add honey, soy sauce, apple cider vinegar, salt, and pepper to the saucepan. Stir to combine and bring to a simmer for 2-3 minutes.
  5. Pour the sauce over the sausage, sweet potatoes, and broccoli. Toss everything to coat evenly.
  6. Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the sausage is cooked through.
  7. Remove from the oven and sprinkle with fresh parsley before serving.

How to Serve Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce

This dish is great on its own, but you can serve it with a side of rice or quinoa for a more filling meal. A simple green salad can also complement this recipe nicely. For extra flavor, you can add some hot sauce or a squeeze of lemon on top before serving.

How to Store Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce

To store leftovers, let the dish cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3 days. If you want to store it for longer, consider freezing it. Place the cooled dish in a freezer-safe container, and it will last for up to 3 months. When you’re ready to eat, simply reheat it in the oven or microwave.

Tips to Make Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce

  • Try to cut your sweet potatoes and broccoli into similar sizes to ensure even cooking.
  • For added crunch, roast the dish a few minutes longer but keep an eye on the sausage to prevent it from overcooking.
  • Feel free to swap in your favorite vegetables, like bell peppers or carrots, for a different flavor.

Variations

You can use any type of sausage you prefer, including plant-based options for a vegetarian dish. Additionally, try different types of honey or sauces to invent unique flavors. Adding spices like paprika or crushed red pepper can also give a nice kick.

FAQs

1. Can I use other vegetables instead of broccoli?
Yes, you can substitute with other vegetables like bell peppers, zucchini, or asparagus. Just make sure to cut them into similar sizes.

2. How long can I keep leftovers in the fridge?
Leftovers can be stored in the refrigerator for up to 3 days.

3. Can I make this ahead of time?
Yes, you can prepare the dish in advance, store it in the refrigerator, and then roast it just before serving. Cooking time may need to be adjusted if the ingredients are cold.

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Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Diet: None
Print Recipe

Description

A delicious and easy one-pan meal combining savory sausage, sweet potatoes, and broccoli, topped with a sticky honey garlic sauce.

Ingredients

  • 14 oz chicken or turkey sausage, cut into 1/2-inch slices
  • 2 medium sweet potatoes, cut into 1/2-inch cubes
  • 2 cups broccoli, cut into 1/2-inch florets
  • 1 tablespoon unsalted butter
  • 4 medium cloves garlic, minced
  • 1/4 cup honey
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • Salt and pepper to taste
  • 2 tablespoons minced fresh parsley

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Arrange the sausage slices, sweet potatoes, and broccoli on a sheet pan.
  3. In a small saucepan, melt butter over medium heat. Add minced garlic and sauté for about 1 minute, or until fragrant.
  4. Add honey, soy sauce, apple cider vinegar, salt, and pepper to the saucepan. Stir to combine and bring to a simmer for 2-3 minutes.
  5. Pour the sauce over the sausage, sweet potatoes, and broccoli. Toss everything to coat evenly.
  6. Roast in the oven for 25-30 minutes, stirring halfway through, until the sweet potatoes are tender and the sausage is cooked through.
  7. Remove from the oven and sprinkle with fresh parsley before serving.

Notes

For best results, cut sweet potatoes and broccoli into similar sizes for even cooking. Leftovers can be stored in the fridge for up to 3 days.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Roasting
  • Cuisine: American

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Hi, I’m Olivia Carter. I’m 41 years old, born in Nashville, Tennessee, and now living in Denver, Colorado, where the mountains are as much a part of my inspiration as the markets I shop from. My kitchen is my safe place it smells of herbs, wood smoke, and sometimes just-baked bread cooling on the counter.

I didn’t grow up with professional chefs around me just hardworking parents and a grandmother who believed that love always started with a pot on the stove. She taught me how to make biscuits without a recipe, how to know when cornbread is ready just by the sound it makes, and how to never waste a single vegetable from the garden. Those lessons stuck with me more than anything I ever read in a cookbook.

My path here wasn’t simple. I started as a server, sneaking glances into the kitchen whenever I could. Eventually, I found myself behind the line, sweating through long shifts, burning my fingers, and learning faster than I thought possible. Later, I studied culinary arts in New York, but I’ve always said the best training came from real kitchens, real mistakes, and real people who pushed me to keep going.

Today, my cooking is rooted in Southern tradition but shaped by everywhere I’ve traveled and everything I’ve tasted. I love the balance of smoky barbecue with bright citrus, the sweetness of honey paired with a kick of chili, and the way fresh herbs can lift even the simplest dish. Food, to me, is about contrast it should surprise you while still feeling like home.

I cook for people who want food that tells a story. I believe meals should connect us to memory, to family, to joy. It’s not about perfection or fancy plating it’s about sitting down, taking a bite, and feeling something.

If you’ve ever laughed around a messy kitchen table, licked barbecue sauce off your fingers, or found comfort in a bowl of soup on a hard day, then you already understand what my cooking is about. Welcome I can’t wait to share it with you.

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