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–+ servings
Honey Garlic Sheet Pan Sausage

Honey Garlic Sheet Pan Sausage for a Sweet Savory Feast

This Honey Garlic Sheet Pan Sausage recipe combines savory sausage with sweet honey and garlic for a delightful one-pan meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sausage and Veggies
  • 1 lb Sausage Choose your favorite type like chicken, turkey, or plant-based.
  • 2 cups Sweet Potatoes Diced into 1/2-inch cubes.
  • 2 cups Broccoli Adds vibrant color and crunchy texture.
For the Glaze
  • 2 tbsp Butter Substitute with olive oil for a dairy-free option.
  • 4 cloves Garlic Fresh minced for aromatic depth.
  • 1/3 cup Honey Maple syrup can be a vegan substitute.
  • 3 tbsp Low-Sodium Soy Sauce Tamari works for gluten-free.
  • 2 tbsp Apple Cider Vinegar Balances sweetness.
  • 1 tsp Salt
  • 1 tsp Black Pepper
For Garnish
  • 2 tbsp Fresh Parsley Chopped for garnish.

Equipment

  • Baking sheet
  • mixing bowl
  • saucepan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C) and prepare a baking sheet with parchment paper or nonstick spray.
  2. Combine sliced sausage, diced sweet potatoes, and broccoli florets in a large mixing bowl.
  3. In a small saucepan, melt the butter over medium heat and add minced garlic; sauté until aromatic.
  4. Stir in honey, low-sodium soy sauce, apple cider vinegar, salt, and black pepper; simmer until slightly thickened.
  5. Pour the glaze over the sausage and veggies in the bowl, tossing until well coated.
  6. Spread the mixture evenly on the prepared sheet pan and roast for 25 to 30 minutes.
  7. Remove from the oven, garnish with chopped parsley, and serve.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 6gSugar: 12gVitamin A: 3000IUVitamin C: 70mgCalcium: 80mgIron: 3mg

Notes

Store leftovers in an airtight container for up to four days. Freeze for up to three months.

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