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Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce

Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce

Sheet Pan Sausage and Sweet Potatoes with Honey Garlic Sauce is an easy one-pan dinner made with roasted sausage, sweet potatoes, and broccoli tossed in a sweet and savory honey garlic sauce—perfect for a quick, flavorful weeknight meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American
Calories: 340
Ingredients Equipment Method

Ingredients
  

  • 14 oz chicken or turkey sausage cut into ½-inch slices
  • 2 medium sweet potatoes cut into ½-inch cubes
  • 2 cups broccoli cut into small florets
  • 1 tablespoon unsalted butter
  • 4 medium cloves garlic minced
  • ¼ cup honey
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon apple cider vinegar
  • Salt and black pepper to taste
  • 2 tablespoons minced fresh parsley for garnish

Equipment

  • Sheet pan (large enough to spread ingredients in a single layer)
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Small saucepan (for sauce)
  • Silicone spatula or spoon

Method
 

Preheat the oven
  1. to 400°F (200°C). Line your sheet pan with parchment paper or lightly grease it.
Prepare the sweet potatoes
  1. Spread cubed sweet potatoes on the sheet pan, drizzle with a little olive oil, season with salt and pepper, and toss. Roast for 10 minutes to give them a head start.
Add sausage
  1. Pull the pan out, scatter sliced sausage over the sweet potatoes, then return to the oven for 10 more minutes.
Add broccoli
  1. After 20 minutes of total roasting time, add broccoli florets, toss everything gently, and roast for 5 more minutes.
Make the honey garlic sauce
  1. In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 1 minute). Stir in honey, soy sauce, and apple cider vinegar. Let it simmer for 2–3 minutes until slightly thickened.
Combine everything
  1. Pour the honey garlic sauce over the roasted sausage, sweet potatoes, and broccoli. Toss to coat evenly.
Garnish and serve
  1. Sprinkle with fresh parsley and serve straight from the sheet pan.
Recipe Note: For even cooking, keep all pieces roughly the same size. That way, the sweet potatoes roast evenly, and nothing burns.