Description

This easy sheet pan dinner features caramelized sausage and roasted sweet potatoes tossed in a sticky honey garlic glaze. It’s a comforting, family-friendly meal with minimal prep and cleanup—perfect for busy weeknights.

Ingredients

Scale

12 oz smoked sausage (chicken, pork, or turkey), sliced into 1/2-inch rounds
2 medium sweet potatoes (about 1.5 lbs), peeled and cut into 1-inch cubes
1 large red onion, sliced into wedges
1 large bell pepper (any color), cut into 1-inch pieces
3 tbsp olive oil, divided
3/4 tsp salt
1/2 tsp black pepper
1 tsp Italian seasoning (or dried thyme and oregano)
3 tbsp honey (or maple syrup as substitute)
3 cloves garlic, minced
1 tbsp Dijon mustard
2 tsp apple cider vinegar (or lemon juice)
1/4 tsp red pepper flakes (optional)

Instructions

Preheat oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or a silicone baking mat.
Peel and cut sweet potatoes into 1-inch cubes. Slice red onion and bell pepper into bite-sized pieces.
In a large bowl, toss sweet potatoes, onion, and bell pepper with 2 tbsp olive oil, Italian seasoning, salt, and pepper. Spread in a single layer on the prepared sheet pan.
Roast vegetables for 15 minutes, until sweet potatoes start to soften and edges begin to brown.
While veggies roast, slice sausage into 1/2-inch rounds. In a small bowl, whisk together honey, minced garlic, Dijon mustard, apple cider vinegar, 1 tbsp olive oil, and red pepper flakes (if using).
After 15 minutes, remove pan from oven. Push veggies to one side and add sausage slices in a single layer. Drizzle everything with the honey garlic glaze and gently toss to coat. Spread back into a single layer.
Return pan to oven and roast for 20 more minutes, stirring halfway through, until sweet potatoes are tender and sausage is caramelized.
For extra crispiness, broil for 2-3 minutes at the end, watching closely.
Let cool for a couple of minutes, then serve warm. Spoon extra glaze from the pan over the top and sprinkle with chopped fresh parsley if desired.

Notes

Don’t crowd the pan—use two pans if needed for crispier veggies. For a vegetarian version, use plant-based sausage and maple syrup instead of honey. Add extra veggies like zucchini or carrots if desired. Broil at the end for extra caramelization. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1/4 of the pan
Calories: 390
Sugar: 12
Sodium: 900
Fat: 20
Saturated Fat: 5
Carbohydrates: 36
Fiber: 5
Protein: 16

Keywords: sheet pan, sausage, sweet potatoes, honey garlic, easy dinner, one pan, weeknight meal, gluten-free, meal prep, roasted vegetables