Craving a delicious, easy, and cleanup-friendly dinner? Look no further than this incredible Honey Garlic Sheet Pan Sausage recipe. This dish combines savory smoked sausage, vibrant, crisp-tender vegetables, and a sweet and savory honey garlic sauce, all roasted to perfection on a single pan. It’s the ultimate weeknight meal that solves the “what’s for dinner?” dilemma with minimal effort and maximum flavor, making it a guaranteed family favorite.
We designed this recipe for busy home cooks who want a nutritious and satisfying meal without spending hours in the kitchen. The magic is in the simplicity and the incredible sauce that caramelizes beautifully in the oven, coating every single bite. Get ready to add this one-pan wonder to your regular rotation!
Why This Honey Garlic Sheet Pan Sausage Recipe Works
You’ll absolutely love this recipe, and here’s why it stands out as the perfect weeknight solution. It’s not just a meal; it’s a strategy for a stress-free evening.
- Minimal Cleanup: Everything cooks on one sheet pan. Just line it with parchment paper, and you’ll have virtually no dishes to wash.
- Quick and Easy: With only about 10 minutes of prep time, you can have this meal in the oven and relax while it cooks. It’s perfect for those jam-packed days.
- Flavor-Packed: The homemade honey garlic sauce is truly irresistible. It’s the perfect balance of sweet and savory, elevating simple sausage and veggies into a gourmet-tasting dish.
- Customizable: This recipe is incredibly versatile. You can easily swap out the vegetables for whatever you have on hand, making it a great way to use up produce. For another fantastic one-pan meal, check out this Honey Garlic Salmon.
Ingredients You’ll Need
This recipe uses simple, easy-to-find ingredients to create a spectacular meal. Here’s what you’ll need to gather.
For the Sausage and Veggies:
- Smoked Sausage: 14 ounces of pre-cooked smoked sausage, like kielbasa or andouille, sliced into ½-inch rounds.
- Broccoli Florets: About 4 cups of fresh broccoli florets. The little trees are perfect for soaking up the sauce.
- Bell Peppers: 2 medium bell peppers (we love a mix of red and yellow for color), chopped into 1-inch pieces.
- Red Onion: 1 medium red onion, cut into chunks.
- Olive Oil: 2 tablespoons of extra virgin olive oil to help everything roast beautifully.
For the Honey Garlic Sauce:
- Honey: ¼ cup for that perfect touch of sweetness.
- Soy Sauce: ¼ cup of low-sodium soy sauce provides the savory, umami base.
- Garlic: 4 cloves, freshly minced. This is a key flavor, so don’t be shy!
- Apple Cider Vinegar: 1 tablespoon to add a bit of tang that balances the sweetness.
- Sesame Oil: 1 teaspoon for a wonderful, nutty aroma.
- Cornstarch: 1 teaspoon mixed with 1 tablespoon of water to create a slurry that thickens the sauce.
How to Make Honey Garlic Sheet Pan Sausage
Making this one-pan sausage recipe is as easy as 1-2-3. Follow these simple steps for a perfect dinner every time.
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup.
- Combine Sausage and Veggies: In a large bowl, combine the sliced sausage, broccoli florets, chopped bell peppers, and red onion. Drizzle with olive oil and toss to coat everything evenly.
- Arrange on Pan: Spread the sausage and vegetable mixture in a single layer on the prepared baking sheet. It’s important not to overcrowd the pan to ensure everything roasts instead of steams.
- First Roast: Place the sheet pan in the preheated oven and roast for 15 minutes. This gives the veggies a head start on cooking.
- Make the Sauce: While the sausage and veggies are roasting, prepare the honey garlic sauce. In a small saucepan over medium heat, whisk together the honey, soy sauce, minced garlic, apple cider vinegar, and sesame oil.
- Thicken the Sauce: In a small bowl, mix the cornstarch and water until smooth to create a slurry. Slowly whisk the slurry into the saucepan. Bring the sauce to a simmer and cook for 1-2 minutes, stirring constantly, until it has thickened slightly. Remove from heat.
- Add Sauce and Finish Roasting: After the initial 15 minutes of roasting, remove the sheet pan from the oven. Drizzle about two-thirds of the thickened honey garlic sauce over the sausage and vegetables. Toss gently to coat. Return the pan to the oven and roast for another 10-15 minutes, or until the vegetables are tender-crisp and the sausage is heated through and slightly caramelized.
- Serve: Drizzle the remaining sauce over the top before serving. Garnish with sesame seeds or fresh parsley if desired.
Tips for the Perfect Sheet Pan Dinner
Want to ensure your Honey Garlic Sheet Pan Sausage turns out perfectly every time? Here are some expert tips from our kitchen.
- Don’t Crowd the Pan: Use a large enough sheet pan so the ingredients can spread out in a single layer. This allows them to roast and get those delicious caramelized edges. If needed, use two pans.
- Uniform Vegetable Size: Cut your vegetables into roughly uniform sizes to ensure they cook at the same rate.
- Use Fresh Garlic: For the best flavor, always use freshly minced garlic. The pre-minced jarred kind just doesn’t compare.
- Sauce Application: Adding the sauce in the last 10-15 minutes of cooking prevents the honey and garlic from burning, creating a perfect glaze. If you enjoy this cooking style, try our Cranberry Orange Glazed Chicken next!
Variations and Substitutions
This recipe is a fantastic starting point, but feel free to make it your own! Here are a few ideas for customizations.
- Different Sausages: Try using chicken sausage, turkey sausage, or even a spicy Italian sausage for a different flavor profile.
- Vegetable Swaps: Brussels sprouts, asparagus, zucchini, or sweet potatoes would all be delicious. Adjust roasting time as needed for heartier vegetables.
- Add Some Heat: If you like it spicy, add a teaspoon of sriracha or a pinch of red pepper flakes to the sauce.
- Make it a Meal Prep: This recipe is perfect for meal prep. Check out our guide to High-Protein Meal Prep for more ideas on planning your week.
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to 4 days. For best results, reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through. You can also microwave it, but the vegetables will lose some of their crispness.
Yes, this recipe is great for meal prep. You can chop all the vegetables and sausage ahead of time and store them in an airtight container in the fridge. You can also mix the sauce and store it separately. When you’re ready to cook, just assemble and bake.
Absolutely! This recipe is very flexible. Great alternatives include Brussels sprouts, asparagus, zucchini, cauliflower, and sweet potatoes. Just be sure to cut heartier vegetables smaller so they cook in the same amount of time.
The key is to add the sauce toward the end of the cooking time. We recommend roasting the sausage and vegetables for about 15 minutes first, then adding the sauce and roasting for the final 10-15 minutes. This creates a perfect glaze without burning the garlic or honey.
Pre-cooked smoked sausage like kielbasa, andouille, or chicken sausage works best because it just needs to be heated through. This ensures it won’t overcook while your vegetables become perfectly tender.
This is a great all-in-one meal, but it also pairs wonderfully with fluffy white or brown rice, quinoa, or crusty bread to soak up the extra honey garlic sauce.
Yes, this recipe is great for meal prep. You can chop all the vegetables and sausage ahead of time and store them in an airtight container in the fridge. You can also mix the sauce and store it separately. When you’re ready to cook, just assemble and bake.
Absolutely! This recipe is very flexible. Great alternatives include Brussels sprouts, asparagus, zucchini, cauliflower, and sweet potatoes. Just be sure to cut heartier vegetables smaller so they cook in the same amount of time.
The key is to add the sauce toward the end of the cooking time. We recommend roasting the sausage and vegetables for about 15 minutes first, then adding the sauce and roasting for the final 10-15 minutes. This creates a perfect glaze without burning the garlic or honey.
Pre-cooked smoked sausage like kielbasa, andouille, or chicken sausage works best because it just needs to be heated through. This ensures it won’t overcook while your vegetables become perfectly tender.
This is a great all-in-one meal, but it also pairs wonderfully with fluffy white or brown rice, quinoa, or crusty bread to soak up the extra honey garlic sauce.
Enjoy Your Easy Dinner!
This Honey Garlic Sheet Pan Sausage is more than just a recipe; it’s a versatile solution for busy weeknights that doesn’t compromise on flavor. We know you’ll love it as much as we do!
If you make this dish, we’d love to hear about it! Leave a comment below or share a picture on Pinterest and tag us. Happy cooking!
Honey Garlic Sheet Pan Sausage Recipe
Honey Garlic Sheet Pan Sausage and Veggies
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the sliced sausage, broccoli, bell peppers, and red onion. Drizzle with olive oil and toss to coat.
- Spread the mixture in a single, even layer on the prepared baking sheet.
- Roast for 15 minutes to give the vegetables a head start.
- While roasting, prepare the sauce. In a small saucepan over medium heat, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and sesame oil.
- In a small bowl, mix the cornstarch with 1 tablespoon of water to make a slurry. Whisk the slurry into the sauce. Bring to a simmer and cook for 1-2 minutes, stirring, until thickened. Remove from heat.
- Remove the sheet pan from the oven. Drizzle with about two-thirds of the sauce and toss to coat. Return to the oven and roast for another 10-15 minutes, until vegetables are tender-crisp.
- Serve immediately, drizzling with the remaining sauce. Garnish with sesame seeds if desired.
Notes
Tip 2: Feel free to substitute other vegetables like Brussels sprouts or asparagus, but adjust roasting times accordingly.
Tip 3: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
