Sheet Pan Sausage Sweet Potatoes (Print Version)

# Ingredients:

→ For the Sheet Pan

01 - 12 oz smoked sausage (such as andouille, kielbasa, or chicken sausage), sliced into rounds
02 - 2 large sweet potatoes, peeled and cut into 1/2-inch cubes
03 - 2 cups Brussels sprouts, halved (or broccoli florets)
04 - 1 red onion, sliced
05 - 2 tablespoons olive oil
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon garlic powder
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ For the Honey Garlic Sauce

10 - 1/4 cup honey
11 - 2 tablespoons soy sauce (or coconut aminos for gluten-free)
12 - 1 tablespoon Dijon mustard
13 - 1 tablespoon balsamic vinegar
14 - 2 cloves garlic, minced
15 - 1/2 teaspoon crushed red pepper flakes (optional, for heat)

# Instructions:

01 - Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
02 - 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.
03 - 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.
04 - 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.
05 - 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.
06 - Garnish with chopped parsley or a squeeze of fresh lemon for extra brightness. Serve as is or over cooked quinoa, rice, or greens.

# Notes:

01 - Protein options: Swap sausage for chicken breast, shrimp, or tofu.
02 - Veggie variations: Substitute Brussels sprouts with zucchini, bell peppers, or green beans.
03 - Meal prep: Store leftovers in an airtight container for up to 4 days—perfect for meal prep lunches!

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