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Sheet pan sausage and vegetables is the kind of dinner that does not ask much from you. Sausage, Brussels sprouts, baby potatoes, and red onion roast together until the vegetables are browned at the edges and the sausage is juicy in the center.
The hot honey mustard gives the vegetables a sticky, savory-sweet finish. I like this quick dinner for busy nights because there is a little more to it than sausage and vegetables roasted side by side.
Here’s Why This Sheet Pan Sausage and Vegetables Recipe Works
The sausage seasons the pan: I place the sausage in the center of the sheet pan so the veggies roast around it and pick up the flavorful juices it releases as it cooks.
Cut sides down means better browning: Brussels sprouts and potatoes brown best when their flat sides touch the hot pan. It is a small detail, but it makes the vegetables taste roasted instead of steamed.
The glaze goes on after a head start: In my recipe testing, adding the honey mustard glaze too early made it darken before the potatoes were tender. A short roast first gives the vegetables time to soften before the glaze caramelizes.
Scoring helps the sausage cook evenly: Light slashes let steam escape, which helps keep the sausages from bursting open in the oven.
Ingredient Notes
Fresh sausage: Use any fresh sausage you like, such as Italian sausage, chicken sausage, bratwurst, or a spicy pork sausage. The cook time can vary a little based on thickness. If you’re a bratwurst fan, our Beer Simmered Bratwurst is another favorite way to cook them.
Brussels sprouts: Trim the ends and halve them through the stem. Place some of the cut sides down on the pan for the best browning.
Baby potatoes: Halve them so they cook in the same time as the sausage. If your potatoes are large, quarter them.
Red onion: Cut the onion into thick wedges and leave the root end intact so the wedges hold together while roasting.
Dijon mustard: Dijon gives the glaze a little sharpness so the honey does not taste too sweet.
Hot honey: Hot honey adds sweetness and mild heat. Regular honey or maple syrup will work if you want a milder sheet pan sausage dinner.
Recipe Tips
Use a large sheet pan: Give everything room to roast. If the pan is crowded, the vegetables will steam and soften before they brown. The same rule applies to our Chicken, Asparagus and Potatoes Sheet Pan dinner, where a little extra space helps the vegetables roast evenly.
Score lightly: You only need shallow cuts in the sausage. Do not slice all the way through.
Keep the onion wedges intact: Leave the root end on so the wedges do not fall apart as they roast.
Add the glaze midway: The vegetables need a head start before the honey goes on. This helps prevent the glaze from scorching.
Check the sausage temperature: Cook fresh sausage until it reaches a safe internal temperature. Use 165°F for poultry sausage, or follow the temperature recommended for the sausage you are using.
Questions and Answers
Any fresh sausage works, including Italian sausage, chicken sausage, bratwurst, or spicy pork sausage. Thicker links may need a few extra minutes, so check the internal temperature before serving.
Yes. Regular honey or maple syrup both work. If you still want a little heat, add a pinch of red pepper flakes or a small drizzle of chili oil to the mustard glaze.
The pan may be too crowded, or the vegetables may not have enough contact with the hot pan. Use a large sheet pan and place some of the Brussels and potatoes cut-side down. The same technique helps create better browning for our balsamic roasted Brussels sprouts.
Hot Honey Sausage and Vegetables
This is a simple sheet pan dinner with enough flavor to keep it from feeling plain. The sausage gives it substance, the Brussels sprouts and potatoes roast until browned, and the hot honey mustard glaze pulls everything together.
If you enjoy easy dinners that cook on one pan, try Sheet Pan Pork Chops with Apples.
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Sheet Pan Sausage and Vegetables
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Ingredients
- 1 pound sausage links, any variety
- 1 pound Brussels sprouts, trimmed and halved
- 1 pound baby potatoes, halved
- 1 large red onion, peeled and cut into thick wedges
- 3 tablespoons olive oil, divided
- 1 teaspoon coarse salt
- ½ teaspoon ground black pepper
- 2 tablespoons Dijon mustard
- 2 tablespoons hot honey, or regular honey or maple syrup
Instructions
- Heat the oven to 425°F and coat a large sheet pan with oil spray.
- Score the sausages lightly on both sides. Place them in a bowl and coat with 1 tablespoon of the olive oil. Remove from the bowl and place in the center of the sheet pan.
- Add the Brussels sprouts, potatoes, and onion wedges to the bowl. Drizzle with the remaining olive oil and toss to coat well.
- Arrange the vegetables around the sausages, placing some of the cut sides of the sprouts and potatoes down. Sprinkle the salt and pepper over the vegetables.
- Transfer the sheet pan to the oven and roast for 15 minutes, until the Brussels sprouts begin to soften. Meanwhile, whisk the Dijon mustard and hot honey together until smooth.
- Drizzle the mustard mixture over the partially roasted vegetables and toss to coat well.
- Return the sheet pan to the oven and roast for another 8 to 10 minutes, until the vegetables are soft and slightly charred and the sausage has reached a safe internal temperature. Transfer the vegetables to a serving platter and pile the sausages on top.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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