Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner is a fantastic choice for a busy weeknight. It’s quick to prepare, and everything cooks on one pan, making cleanup a breeze. The combination of sweet potatoes, sausage, and broccoli provides a great balance of flavors and textures. Plus, the honey garlic sauce adds a delightful sweetness that ties it all together.
How to make Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner
Ingredients:
- 14 ounces smoked sausage (like kielbasa), sliced into ½-inch rounds (Ensure it’s pre-cooked for quick cooking.)
- 2 large sweet potatoes, peeled and chopped into 1-inch cubes
- 1 large head broccoli, cut into bite-sized florets
- 1 tablespoon olive oil
- Salt and pepper, to taste
- ¼ cup honey
- ¼ cup low-sodium soy sauce (Use tamari for a gluten-free option.)
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon of water (This creates the slurry to thicken the sauce.)
Directions:
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in an even layer on the prepared baking sheet.
- Roast the sweet potatoes for 15 minutes to give them a head start on cooking.
- While the potatoes are roasting, prepare the honey garlic sauce. In a small saucepan, combine the honey, soy sauce, minced garlic, and apple cider vinegar. Bring to a simmer over medium heat. Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce has slightly thickened. Remove from heat.
- After 15 minutes, remove the baking sheet from the oven. Add the sliced sausage and broccoli florets to the pan. Drizzle half of the honey garlic sauce over everything and toss gently to coat.
- Return the pan to the oven and roast for another 15-20 minutes, or until the sweet potatoes are fork-tender and the broccoli is crisp-tender.
- Remove from the oven and drizzle the remaining sauce over the top. Toss one last time and serve immediately.
How to serve Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner
You can serve this dish hot straight from the oven. It’s perfect for a cozy family dinner or a meal prep option for the week. Pair it with some cooked rice or quinoa for a heartier meal, but it stands well on its own.
How to store Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. When you are ready to eat, simply reheat in the microwave or in the oven until warmed through.
Tips to make Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner
- Ensure your sausage is pre-cooked to save time.
- Cut the sweet potatoes into uniform sizes for even cooking.
- Feel free to add other vegetables, such as bell peppers or onions, based on your preference.
- For extra flavor, add fresh herbs like parsley or thyme before serving.
Variation
You can swap the smoked sausage for chicken or turkey sausage for a lighter version. You can also replace the broccoli with green beans or Brussels sprouts depending on your taste and what you have available.
FAQs
1. Can I use fresh or frozen vegetables?
Yes, you can use frozen broccoli if that’s what you have. Just toss it in right from the freezer.
2. Is it necessary to use cornstarch?
No, it helps thicken the sauce, but you can skip it if you prefer a thinner sauce.
3. Can I make this dish ahead of time?
Yes, you can chop the vegetables and prepare the sauce ahead of time. Just store them in the fridge overnight and assemble everything in the morning for a quick dinner!
Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner
Ingredients
Main Ingredients
- 14 ounces smoked sausage (like kielbasa), sliced into ½-inch rounds Ensure it’s pre-cooked for quick cooking.
- 2 large sweet potatoes, peeled and chopped into 1-inch cubes
- 1 large head broccoli, cut into bite-sized florets
- 1 tablespoon olive oil
- to taste salt and pepper
- ¼ cup honey
- ¼ cup low-sodium soy sauce Use tamari for a gluten-free option.
- 4 cloves garlic, minced
- 1 tablespoon apple cider vinegar
- 1 teaspoon cornstarch mixed with 1 tablespoon of water This creates the slurry to thicken the sauce.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- In a large bowl, toss the sweet potato cubes with 1 tablespoon of olive oil, salt, and pepper. Spread them in an even layer on the prepared baking sheet.
- Roast the sweet potatoes for 15 minutes to give them a head start on cooking.
Make Sauce
- While the potatoes are roasting, prepare the honey garlic sauce. In a small saucepan, combine the honey, soy sauce, minced garlic, and apple cider vinegar. Bring to a simmer over medium heat.
- Whisk in the cornstarch slurry and cook for 1-2 minutes until the sauce has slightly thickened. Remove from heat.
Combine and Roast
- After 15 minutes, remove the baking sheet from the oven. Add the sliced sausage and broccoli florets to the pan.
- Drizzle half of the honey garlic sauce over everything and toss gently to coat.
- Return the pan to the oven and roast for another 15-20 minutes, or until the sweet potatoes are fork-tender and the broccoli is crisp-tender.
- Remove from the oven and drizzle the remaining sauce over the top. Toss one last time and serve immediately.
