Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner
By Felix Grant
Prep
15 min
Cook
35 min
Total
50 min
Servings
4
Level
Easy
Buy two large sweet potatoes and cut them into 1-inch pieces to prepare this honey garlic sausage and sweet potato sheet pan dish․ The sweet potatoes will be fully cooked in the oven․ Sweet potatoes and green broccoli will be tossed in honey garlic sauce on the sheet pan with sausage as they cook․
The potatoes need to bake for 15 minutes before you add the sausage and broccoli for the second baking․ I recommend baking on a large sheet pan lined with parchment paper to avoid overcrowding․ Overcrowding on the sheet pan will trap steam and prevent browning․ Two smaller sheet pans can be used if available․
Make the sauce while the poultry is baking by combining heated honey‚ low-sodium soy sauce‚ garlic‚ and apple cider vinegar․ Stir in the cornstarch mixture․ Set aside half of the sauce․ The sauce should slowly fall from a spoon but not be thin enough to pour․ Add 1 tablespoon of water to thin the sauce․
Take the tray out of the oven when the fork goes easily into sweet potatoes and broccoli is bright green․ I take the tray out when the precooked sausage gets browned on the edges in the pan․ The oven does the work while bubbling sauce in a small saucepan makes this recipe easy to cook on weeknights․ Side dishes such as rice or quinoa can be served with leftover sauces․
Why you'll love this recipe
- Precooked smoked sausage cooks during the second baking; you don't have to wash another pan․
- Two large sweet potatoes should be enough․ The sweet potatoes are cut into 1-inch pieces and cooked with the sausage․
- Broccoli is added at the end of cooking to keep it crisp when served with softer potatoes․
- The honey garlic sauce is drizzled over the tray‚ and some honey garlic sauce is saved in the spoon to be tossed with the food․
- Kielbasa provides a smoky flavor․ Spicy andouille provides heat․
- Scoop some of the excess glaze from the pan and use it as a topping for white rice or quinoa․
Ingredients
- •14 ounces pre-cooked smoked sausage (such as kielbasa or andouille, sliced into ½-inch rounds)
- •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 (to taste)
- •pepper (to taste)
- •¼ cup honey
- •¼ cup low-sodium soy sauce
- •4 cloves garlic (minced)
- •1 tablespoon apple cider vinegar
- •1 teaspoon cornstarch (for the slurry)
- •1 tablespoon water (for the cornstarch slurry)
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Line a large baking sheet with parchment paper.
- 3
Toss the sweet potato cubes with 1 tablespoon olive oil, salt, and pepper in a large bowl.
- 4
Spread the sweet potatoes in an even layer on the prepared baking sheet.
- 5
Roast the sweet potatoes for 15 minutes.
- 6
Combine the honey, low-sodium soy sauce, garlic, and apple cider vinegar in a small saucepan and bring to a simmer over medium heat.
- 7
Whisk in the cornstarch slurry and cook for 1-2 minutes, until the sauce has slightly thickened.
- 8
Remove the sauce from the heat.
- 9
Take the baking sheet from the oven and add the sliced sausage and broccoli florets.
- 10
Drizzle half of the honey garlic sauce over the pan and toss gently to coat.
- 11
Return the pan to the oven and roast for another 15-20 minutes, until the sweet potatoes are fork-tender and the broccoli is crisp-tender.
- 12
Drizzle the remaining sauce over the pan, toss once more, and serve immediately.
FAQ
Nutrition (per serving)
Calories
480
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