Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner
A delightful one-pan meal with smoked sausage, roasted sweet potatoes, and broccoli drizzled in a honey garlic sauce. Quick, easy, and packed with nutrients.
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
Honey Garlic Sauce
- 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). For easy cleanup, line a large baking sheet with parchment paper.
- 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.
Making the Sauce
- While the potatoes roast, prepare the honey garlic sauce. In a small saucepan, combine honey, soy sauce, minced garlic, and apple cider vinegar. Bring to a simmer over medium heat.
- Whisk in the cornstarch slurry, cooking for 1-2 minutes until the sauce slightly thickens. Remove from heat.
Cooking
- After 15 minutes, remove the baking sheet from the oven. Add the sliced sausage and broccoli florets. 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.
Notes
Best enjoyed with a sprinkle of sesame seeds or chopped green onions. Pair it with a simple green salad or crusty bread. Leftovers can be stored in an airtight container in the fridge for up to three days.