Honey-Thyme Sausage and Veggie Sheet Pan Meal
Are you a fan of smoked sausage (or polish sausage) with sweet potatoes and vegetables? If so, this 3-minute healthy sheet pan recipe is for you! Sheet pan meals are quick and easy to make, plus super fast to clean up.
Servings: 6 servings
Chef Alli
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Ingredients
Honey-Thyme Dressing
- 2 Tbs. butter, melted
- 2 Tbs. honey or agave nectar
- 1 Tbs. brown sugar
- 3 cloves garlic, crushed or minced
- 1 Tbs. spicy brown mustard
- 3/4 tsp. dried thyme leaves
Sheet Pan Sausage and Vegetables
- 1 lb. Kielbasa, andouille or smoked sausage (any fully cooked sausage works fine in this recipe) cut into 1-inch thick coins
- 2 Tbs. olive oil, divided use
- 2 large sweet potatoes peeled and cut into 1 1/2-inch chunks
- 6-8 small yellow or red potatoes skin-on, cut into to 1 1/2-inch chunks
- 1 head fresh broccoli cut into bite-size florets
- 1/3 cup grated Parmesan
Instructions
- Preheat the oven to 425 degrees F.
- In a small bowl whisk the honey-thyme dressing ingredients together.
- In a large mixing bowl, toss the potatoes with 1 Tbs. olive oil, then spread them over a rimmed baking sheet in a single layer; season with salt and pepper, to taste.
- Roast the potatoes, uncovered for 20 minutes. Meanwhile, using the same mixing bowl you used for the potatoes, toss the broccoli with 1 Tbs. olive oil.
- Add the broccoli and sausage coins to the potatoes on the sheet pan; generously brush the sausage with the prepared honey-thyme dressing; roast the sheet pan meal for another 10 minutes, or until the broccoli is a beautiful, bright green and fork-tender.
- Remove the sheet pan from the oven; drizzle with the honey-thyme dressing over all. Serve at once!
Notes
Use a nice, heavy baking sheet with a rimmed edge for making sheet pan dinners. The rimmed edge keeps the everything contained (instead of all over the floor!) and a heavy-duty baking sheet also makes the ingredients cook quickly and helps to caramelize them, too.
Another great thing about sheet pan dinners is how easy they are to serve. I usually take my straight from the oven to the center of my dinner table. I add a couple of servings spoon and then let my family serve themselves. Just add some bread and butter and you’ve got dinner done.
You can definitely assemble sheet pan meals ahead of time, then bake them when you are ready to cook dinner. I’ve assembled my sheet pan meals up to 8 hours in advance, covering them with foil until I’m ready to bake.
Nutrition
Calories: 628kcalCarbohydrates: 66gProtein: 21gFat: 33gSaturated Fat: 12gCholesterol: 68mgSodium: 891mgPotassium: 1735mgFiber: 9gSugar: 15gVitamin A: 11522IUVitamin C: 112mgCalcium: 177mgIron: 5mg
Nutritional Disclaimer
Chef Alli is not a dietitian or nutritionist, and any nutritional information shared is an estimate.
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