Description
A simple and satisfying sheet pan recipe featuring sweet potatoes and savory sausages, glazed with a honey garlic sauce for a comforting weeknight meal.
Ingredients
Scale
- 1½ pounds sweet potatoes (about 2–3 medium ones)
- 1 pound sausages (Italian, kielbasa, or chicken)
- 2 tablespoons olive oil
- 1 red bell pepper, sliced
- 1 red onion, sliced
- 4 garlic cloves, minced
- 3 tablespoons honey
- 2 tablespoons soy sauce
- 1 tablespoon Dijon mustard
- 1 teaspoon dried herbs (rosemary, thyme, or Italian seasoning)
- Salt and freshly cracked black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- Preheat your oven to 425°F (220°C). Peel and cube the sweet potatoes; slice the red bell pepper and onion; and cut sausages if desired. Mince the garlic.
- In a small bowl, whisk together the garlic, honey, soy sauce, Dijon mustard, and dried herbs. Reserve 1/3 of the mixture for drizzling after baking.
- Toss the sweet potatoes, bell pepper, and onion with olive oil, salt, and pepper directly on a large sheet pan. Nestle the sausages among the vegetables. Drizzle with 2/3 of the honey garlic sauce and toss everything to coat evenly.
- Bake for 20 minutes, then stir. Return to oven and bake another 10–15 minutes or until sweet potatoes are fork-tender and sausages are golden.
- Remove from the oven, drizzle with the reserved honey garlic sauce, let rest for 5 minutes, and garnish with fresh herbs if desired.
Notes
- For best reheating texture, use the oven rather than the microwave.
- This dish stores well in the refrigerator for up to 4 days and flavors deepen overnight.
- Prep Time: 15 minutes
- Cook Time: undefined
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 8 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 5 g
- Protein: 18 g
- Cholesterol: 55 mg