Sheet Pan Sausage and Sweet Potatoes 9 Epic Wins
Caramelized sweet potatoes, crisp-tipped broccoli, and juicy chicken or turkey sausage roasted hot and finished with a glossy honey garlic glaze. One pan, bold flavor, and almost no cleanup.
Equipment
- Large rimmed sheet pan (13×18 in)
- Parchment paper or nonstick spray
- Small skillet or saucepan
- Tongs or spatula
- Measuring Cups and Spoons
- Knife and cutting board
Ingredients
Sausage and Vegetables
- 14 oz chicken or turkey sausage fully cooked links; sliced into 1/2-inch rounds
- 2 medium sweet potatoes peeled; cut into 1/2-inch cubes
- 2 cups broccoli florets cut into 1/2-inch pieces for even roasting
- 1 tbsp unsalted butter for sautéing garlic
- salt and black pepper to taste
Honey Garlic Sauce
- 1/4 cup honey
- 1/4 cup low-sodium soy sauce
- 1 tbsp apple cider vinegar
- 4 cloves garlic minced
To Finish
- 2 tbsp fresh parsley minced, for garnish
Instructions
- Preheat and prep Heat the oven to 400°F with a rack in the center. Line a large rimmed sheet pan with parchment or lightly grease for easy cleanup.
- Arrange and season Spread sliced sausage, sweet potato cubes, and broccoli in a single layer with space between pieces. Season lightly with salt and black pepper.
- Sauté garlic In a small skillet over medium heat, melt butter. Add minced garlic and cook 30–60 seconds until fragrant and pale golden; do not brown.
- Make the glaze Stir in honey, soy sauce, and apple cider vinegar. Bring to a gentle simmer and cook 3–5 minutes, stirring, until slightly thickened and glossy. It should lightly coat the back of a spoon.
- Coat on the pan Drizzle hot glaze over the sausage and vegetables. Toss on the pan until everything glistens, then spread back into an even single layer.
- Roast Bake 25–30 minutes, flipping once halfway and rotating the pan front to back for even color. Visual cues: sweet potatoes develop deep golden edges, broccoli tips crisp, and sausage edges sizzle.
- Finish and serve Taste and adjust salt or vinegar if needed. Scatter parsley over the hot pan and rest 2–3 minutes so the glaze sets, then serve.
Notes
Pan spacing: If crowded, use two pans on upper and lower racks and swap positions halfway.
Raw sausage option: If using raw links, roast 10 minutes before glazing and cook until 165°F internal.
Convection: Bake at 385°F and start checking at 20 minutes.
Make it your own: Add chili flakes for heat, finish with toasted sesame seeds, or swap broccoli for Brussels sprouts or green beans.
Raw sausage option: If using raw links, roast 10 minutes before glazing and cook until 165°F internal.
Convection: Bake at 385°F and start checking at 20 minutes.
Make it your own: Add chili flakes for heat, finish with toasted sesame seeds, or swap broccoli for Brussels sprouts or green beans.