Description
This one-pan meal combines savory smoked sausage, caramelized roasted sweet potatoes, and crispy Brussels sprouts, all tossed in a sweet and garlicky honey glaze. It’s quick to make, packed with flavor, and perfect for a no-fuss dinner!
Ingredients
Units
Scale
For the Sheet Pan:
- 12 oz smoked sausage (such as andouille, kielbasa, or chicken sausage), sliced into rounds
- 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 2 cups Brussels sprouts, halved (or broccoli florets)
- 1 red onion, sliced
- 2 tablespoons olive oil
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Honey Garlic Sauce:
- 1/4 cup honey
- 2 tablespoons soy sauce (or coconut aminos for gluten-free)
- 1 tablespoon Dijon mustard
- 1 tablespoon balsamic vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon crushed red pepper flakes (optional, for heat)
Instructions
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Preheat & Prep:
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
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Season the Vegetables & Sausage:
- In a large bowl, toss the sweet potatoes, Brussels sprouts, and red onion with olive oil, smoked paprika, garlic powder, salt, and black pepper.
- Spread evenly onto the prepared sheet pan.
- Nestle the sliced sausage among the vegetables.
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Roast:
- Bake for 20 minutes, then flip the vegetables and sausage for even cooking.
- Continue roasting for another 10-15 minutes, or until the sweet potatoes are tender and the sausage is slightly crispy.
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Make the Honey Garlic Sauce:
- While the sheet pan is roasting, whisk together honey, soy sauce, Dijon mustard, balsamic vinegar, minced garlic, and red pepper flakes in a small bowl.
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Glaze & Finish:
- Remove the sheet pan from the oven and drizzle the honey garlic sauce over the sausage and vegetables. Toss gently to coat.
- Return to the oven for 5 more minutes to let the sauce caramelize slightly.
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Serve & Enjoy!
- Garnish with chopped parsley or a squeeze of fresh lemon for extra brightness. Serve as is or over cooked quinoa, rice, or greens.
Notes
- Protein options: Swap sausage for chicken breast, shrimp, or tofu.
- Veggie variations: Substitute Brussels sprouts with zucchini, bell peppers, or green beans.
- Meal prep: Store leftovers in an airtight container for up to 4 days—perfect for meal prep lunches!