Honey Garlic Sausage and Sweet Potato Sheet Pan Dinner That's Actually Crispy — in 35 Minutes
One pan, 35 minutes, crispy sweet potatoes and sticky honey garlic sausage. A weeknight favorite.
Equipment
- Large rimmed baking sheet (half-sheet pan, 18x13 inches)
- Parchment Paper
- Mixing Bowl
- Small Bowl
- Pastry brush or spoon
Ingredients
Vegetable Base
- 1 ½ lbs sweet potatoes (about 2 medium), peeled and cut into ½-inch cubes
- 14 oz smoked sausage or kielbasa, cut into 1-inch rounds
- 1 red bell pepper, cut into 1-inch chunks
- ½ red onion, cut into wedges
- 3 cloves garlic, smashed (whole cloves)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Glaze
- 2 tablespoons honey
- 1 tablespoon soy sauce or tamari
- Fresh parsley or chives for topping
Instructions
- Preheat oven to 425°F with rack in middle. Line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine sweet potatoes, bell pepper, red onion, and smashed garlic cloves. Drizzle with olive oil, smoked paprika, salt, and pepper. Toss well to coat evenly.
- Spread vegetables in a single layer on prepared sheet pan. Roast for 15 minutes.
- Remove pan from oven. Tuck sausage rounds among vegetables, cut-side down for best browning. Return to oven for 10 minutes.
- Meanwhile, whisk together honey and soy sauce in a small bowl. Set aside.
- After sausage has roasted 10 minutes, remove pan. Drizzle or brush honey-soy mixture over sausage and sweet potatoes. Toss gently to coat, then spread back into a single layer. Roast final 5-8 minutes, until glaze is sticky and caramelized.
- Remove from oven and let rest on pan 2-3 minutes. Top with fresh parsley or chives. Serve straight from the pan.
Notes
Don't crowd the pan or vegetables will steam instead of roast. The glaze goes on at the end to prevent burning. Leftovers keep in the fridge for up to 4 days; reheat on a sheet pan at 350°F for 5-7 minutes to restore crispiness. For dairy-free, check sausage labels. For gluten-free, use tamari or coconut aminos.