Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner

A simple and delicious one-pan meal with smoked sausage, sweet potatoes, and broccoli, all coated in a sweet and savory honey garlic sauce.

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Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 480

396 g smoked sausage sliced into ½-inch rounds, ensure it's pre-cooked for quick cooking
400 g sweet potatoes peeled and chopped into 1-inch cubes
1 large head broccoli cut into bite-sized florets
15 ml olive oil for tossing
1 tsp salt to taste
1 tsp pepper to taste
60 ml honey
60 ml low-sodium soy sauce use tamari for a gluten-free option
4 cloves garlic minced
15 ml apple cider vinegar
1 tsp cornstarch mixed with 1 tablespoon of water to create the slurry

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.

This dish is best served hot and can be customized with your favorite vegetables or different types of sausage for variation.