Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner

A cozy and delicious dinner featuring sweet roasted sweet potatoes and honey-kissed sausage, all cooked on one pan for easy cleanup.

Print Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Main Ingredients

1.5 pounds smoked or Italian sausage, sliced on the diagonal Chicken or turkey sausage can be used for a lighter option.
2 large sweet potatoes, peeled and cubed into 1-inch pieces Leave skins on for extra texture.
1 large red onion, cut into wedges
2 medium red bell peppers, sliced Substitute with orange or yellow for color.

Sauce and Seasoning

3 tablespoons olive oil Or avocado oil for a higher smoke point.
3 tablespoons honey Maple syrup can be a nice swap.
3 cloves garlic, minced Use 1 teaspoon garlic powder in a pinch.
1 tablespoon apple cider vinegar or lemon juice Brightens the sauce.
1 teaspoon smoked paprika Regular paprika or chili powder can be used for heat.
0.5 teaspoon ground black pepper Plus an additional 0.5 teaspoon kosher salt, more to taste.
0.25 teaspoon red pepper flakes Optional, for a little kick.
to taste Fresh parsley or cilantro for garnish Or swap with thyme for an earthy note.

Preparation

Preheat your oven to 425°F (220°C). Line a large rimmed sheet pan with parchment paper or lightly grease it.
Toss the cubed sweet potatoes with 1 tablespoon of olive oil, 1/4 teaspoon salt, and half the smoked paprika. Spread them in a single layer on one side of the sheet pan.
In a bowl, combine sliced sausage, onion wedges, and bell pepper slices with 1 tablespoon olive oil, remaining paprika, black pepper, and a pinch more salt. Arrange on the other half of the sheet pan.

Cooking

Roast the pan in the preheated oven for 20 minutes. Halfway through, flip the sweet potatoes and toss the sausage and veggies for even browning.
While the pan roasts, whisk together the honey, minced garlic, apple cider vinegar, and remaining olive oil in a small bowl.
After 20 minutes, drizzle the honey garlic sauce over the sausage and sweet potatoes, gently tossing to coat. Return to the oven for another 8–12 minutes until the potatoes are tender and the sauce thickens.
Remove from the oven, sprinkle with red pepper flakes if using, and garnish with chopped parsley or cilantro. Serve warm.

For a lower-carb option, substitute sweet potatoes with butternut squash or rutabaga. For a vegetarian spin, use vegan sausage or tempeh.