Sheet Pan Sausage Sweet Potatoes

This simple sheet pan sausage and sweet potato dinner has saved countless weeknight meals in my household when time is short but hunger is high. The combination of caramelized sweet potatoes, savory sausage, and crispy Brussels sprouts creates a perfect balance of flavors that even my pickiest eaters enjoy.

I first created this recipe during a particularly busy week when I needed something that would cook itself while I helped with homework. The honey garlic sauce was inspired by my favorite takeout flavors, and it quickly became our most requested weekly dinner.

Ingredients

• Smoked sausage: choose andouille for spice, kielbasa for a smoky flavor, or chicken sausage for a lighter option
• Sweet potatoes: look for firm potatoes with no soft spots for the best caramelization
• Brussels sprouts: select tight, compact sprouts for optimal crispiness and flavor
• Red onion: adds natural sweetness when roasted that complements the other ingredients
• Olive oil: helps create the perfect roasted texture and carries the spices
• Smoked paprika: provides depth of flavor without adding heat
• Garlic powder: ensures even garlic flavor throughout the dish
• Honey: look for raw local honey for the best flavor and health benefits
• Soy sauce: adds essential umami notes to balance the sweetness
• Dijon mustard: the tanginess cuts through the richness of the sausage
• Balsamic vinegar: brings acidity and complex sweetness to the sauce
• Fresh garlic: adds a more potent garlic flavor to the finishing sauce
• Red pepper flakes: optional but recommended for a subtle heat that enhances all flavors

Step-by-Step Instructions

Preheat and Prep:

Set your oven to 400°F and line a large baking sheet with parchment paper. The parchment is crucial for easy cleanup since the honey sauce can become sticky as it caramelizes. Make sure to use a sheet pan with a rim to prevent any juices from spilling.

Season the Vegetables and Sausage:

Combine the cubed sweet potatoes, halved Brussels sprouts, and sliced red onion in a large bowl. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and black pepper. Toss thoroughly until every piece is evenly coated. This seasoning creates the foundation of flavor for the entire dish. Transfer to your prepared sheet pan and distribute the sliced sausage pieces evenly throughout. Be careful not to overcrowd the pan as this will cause steaming rather than roasting.

Roast First Stage:

Place the sheet pan in the preheated oven and roast for 20 minutes. The vegetables will begin to soften and release their natural sugars during this initial cooking phase. The sausage will start rendering its fat, which adds flavor to everything nearby.

Flip and Continue Roasting:

Remove the pan from the oven and use a spatula to flip the vegetables and sausage. This ensures even browning on all sides. Return to the oven for another 10 to 15 minutes. You want the sweet potatoes to be fork tender and the Brussels sprouts to develop crispy edges with a tender interior. The sausage should have a slight crispness around the edges.

Make the Honey Garlic Sauce:

While everything roasts, combine honey, soy sauce, Dijon mustard, balsamic vinegar, minced garlic, and red pepper flakes in a small bowl. Whisk until completely smooth and the honey is fully incorporated with the other ingredients. This balanced sauce brings together sweet, salty, tangy, and spicy elements.

Glaze and Finish:

Pour the prepared honey garlic sauce over the roasted sausage and vegetables. Use a spatula to gently toss everything, ensuring all pieces are coated with the glaze. Return the pan to the oven for 5 final minutes. This brief cooking time allows the sauce to adhere to the ingredients and develop a slight caramelization without burning.

Sweet potatoes are my favorite ingredient in this recipe because they absorb the honey garlic sauce so beautifully. My family has a funny tradition of competing for the most caramelized sweet potato pieces which always results in empty plates and happy faces around the table.

Perfect Pairings

This sheet pan dinner is delicious on its own, but pairs wonderfully with simple sides for a more substantial meal. Try serving it over fluffy quinoa or brown rice to soak up the delicious sauce. For a lighter option, place a scoop over mixed greens or baby spinach to create a warm salad where the honey garlic sauce doubles as dressing.

Make Ahead and Storage

You can prep all the vegetables up to two days in advance. Store the cubed sweet potatoes submerged in cold water in the refrigerator to prevent browning, and keep the Brussels sprouts and sliced onions in separate containers. The honey garlic sauce can be made up to a week ahead and stored in a sealed jar in the refrigerator.

Leftovers keep wonderfully in an airtight container for up to 4 days. Reheat portions in a 350°F oven for 10 minutes for the best texture, or microwave for 1 to 2 minutes if you are in a hurry. The flavors actually deepen overnight, making this an excellent choice for planned leftovers.

Vegetable Variations

This recipe welcomes seasonal adaptations throughout the year. In spring, try asparagus instead of Brussels sprouts. Summer vegetables like zucchini, yellow squash, and bell peppers work beautifully but need less cooking time. Add them during the last 15 minutes of roasting. Fall and winter bring opportunities for butternut squash, parsnips, or cauliflower as delicious alternatives to sweet potatoes.

Frequently Asked Questions

→ Can I use different vegetables for this meal?

Yes, you can substitute Brussels sprouts with zucchini, bell peppers, green beans, or any vegetables you enjoy roasting.

→ What other proteins can I use instead of sausage?

You can replace the sausage with chicken breast, shrimp, or tofu for a different protein option.

→ How do I store leftovers?

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the oven or microwave before serving.

→ How do I make this dish gluten-free?

Simply use gluten-free sausage and replace the soy sauce in the honey garlic sauce with coconut aminos or tamari.

→ Can I make the honey garlic sauce spicier?

Yes, add extra crushed red pepper flakes or a dash of hot sauce to the sauce for more heat.