Ingredients
For the Sausage & Veggies:
- 1.5 lbs sausage (Italian, Andouille, or your favorite), cut into 1-inch pieces
- 1 large bell pepper (any color), cored and sliced
- 1 red onion, sliced
- 2 cups broccoli florets
- 1 cup baby carrots
- 2 tablespoons olive oil
- Salt and pepper to taste
For the Honey Garlic Sauce:
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons minced garlic
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil (optional)
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1 tablespoon cornstarch
- 2 tablespoons water
Let’s Talk Sausage: Choosing the Right One
You know, the beauty of this Honey Garlic Sheet Pan Sausage is its versatility! Don’t feel limited to just one type of sausage. I often experiment with different flavors to keep things interesting. Italian sausage, whether sweet or hot, works beautifully. Andouille sausage adds a lovely smoky kick. Even chicken or turkey sausage can be delicious options if you’re looking for something lighter. When picking your sausage, consider the overall flavor profile you’re aiming for. Hot Italian with a touch of red pepper flakes in the sauce? Yum! Sweet Italian for a more family-friendly, milder dish? Also perfect!Veggie Variations: Make It Your Own!
This recipe is more of a guide than a rigid rulebook, so don’t hesitate to swap out the veggies for your favorites! Green beans, Brussels sprouts, zucchini, or even chunks of sweet potato would be fantastic additions or replacements. Just keep in mind that different vegetables cook at different rates. Heartier veggies like sweet potatoes might need a head start in the oven, while more delicate ones like zucchini should be added later to prevent them from getting mushy. You could also consider adding some mushrooms. A Sheet Pan Sausage Veggies recipe is also a great resource for other vegetable combinations to try.Honey Garlic Sauce: The Star of the Show
Okay, this is where the magic happens! That honey garlic sauce is seriously addictive. The balance of sweet, savory, and tangy is just *chef’s kiss*. If you like a little extra tang, a squeeze of lemon juice at the end can really brighten things up. And if you’re a spice lover like me, don’t be shy with the red pepper flakes! A little goes a long way, but it adds a wonderful warmth to the dish. If you’re watching your sodium intake, you can use low-sodium soy sauce. I also find that using fresh garlic makes a huge difference in flavor compared to jarred garlic, so try to use fresh if you can! You could even take inspiration from my Cajun Honey Garlic Sausage & Rice recipe and add a dash of cajun seasoning to the sauce.Step-by-Step Instructions
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Prepare the Vegetables:
Preheat your oven to 400°F (200°C). In a large bowl, toss the bell pepper, red onion, broccoli florets, and baby carrots with olive oil, salt, and pepper. Make sure everything is evenly coated.
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Arrange on the Sheet Pan:
Spread the vegetables in a single layer on a large sheet pan. Add the sausage pieces to the sheet pan, distributing them evenly among the vegetables.
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Roast the Sausage and Veggies:
Roast in the preheated oven for 20 minutes, flipping the sausage and vegetables halfway through to ensure even cooking.
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Prepare the Honey Garlic Sauce:
While the sausage and veggies are roasting, prepare the honey garlic sauce. In a small saucepan, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil (if using), and red pepper flakes (if using). In a separate small bowl, whisk together the cornstarch and water to create a slurry. This will help thicken the sauce.
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Cook the Sauce:
Pour the cornstarch slurry into the saucepan with the honey garlic mixture. Cook over medium heat, stirring constantly, until the sauce thickens slightly. This should only take a minute or two. Be careful not to overcook it, or it will become too thick.
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Glaze and Finish:
Remove the sheet pan from the oven. Pour the honey garlic sauce over the sausage and vegetables, tossing to coat everything evenly. Return the sheet pan to the oven and roast for another 5-10 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized. The sauce should be bubbly and sticky.
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Serve and Enjoy:
Remove from the oven and let cool slightly before serving. Garnish with sesame seeds or chopped green onions, if desired. Serve hot over rice, quinoa, or enjoy as is! Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Pro Tip: Preventing a Soggy Situation
Sheet pan dinners are all about convenience, but sometimes, vegetables can release moisture as they cook, leading to a slightly soggy result. Here’s my trick to avoid that: Don’t overcrowd the pan! If you have too many vegetables, they’ll steam instead of roast. Use a large sheet pan or two smaller ones to ensure everything has enough space to brown properly. Another trick is to pat your vegetables dry with paper towels before tossing them with oil. This helps remove excess moisture and promotes better browning.Serving Suggestions: Beyond the Sheet Pan
While this Honey Garlic Sheet Pan Sausage is fantastic on its own, you can definitely dress it up! Serving it over a bed of fluffy rice or quinoa is always a winner. I also love adding a side of steamed greens like bok choy or spinach for extra nutrients. And if you’re feeling adventurous, you could even chop up the sausage and veggies and use them as a filling for tacos or wraps! You could even use this same sauce on my Baked Crunchy Hot Honey Chicken recipe to add a different twist. If you like pitas, you might want to try this recipe in my Sheet Pan Chicken Pitas or Sheet Pan Chicken Pitas recipe.Storage and Reheating: Making the Most of Leftovers
This Honey Garlic Sheet Pan Sausage is even delicious the next day! Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, you can either microwave it (although the vegetables might get a little softer) or, for best results, spread it out on a sheet pan and reheat it in the oven at 350°F (175°C) until warmed through. This will help crisp up the sausage and vegetables again.Honey Garlic Sheet Pan Sausage: Your New Go-To
Seriously, this Honey Garlic Sheet Pan Sausage is a game-changer. It’s quick, easy, flavorful, and versatile. What more could you ask for? So, go ahead and give it a try. I promise you won’t be disappointed. Happy cooking!What kind of sausage works best in this recipe?
The recipe is versatile and works well with Italian sausage (sweet or hot), Andouille sausage, or even chicken or turkey sausage. Choose based on your preferred flavor profile.
Can I substitute the vegetables in this recipe?
Yes, you can substitute the vegetables. Green beans, Brussels sprouts, zucchini, or sweet potatoes are all good options. Remember that different vegetables cook at different rates, so adjust cooking times accordingly.
How do I prevent the vegetables from becoming soggy on the sheet pan?
To prevent soggy vegetables, avoid overcrowding the pan. Use a large sheet pan or two smaller ones. You can also pat the vegetables dry with paper towels before tossing them with oil.
How long can I store the leftovers and how should I reheat them?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or, for best results, spread on a sheet pan and reheat in the oven at 350°F (175°C) until warmed through.
Honey Garlic Sheet Pan Sausage and Vegetables
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C).
- In a large bowl, toss the bell pepper, red onion, broccoli florets, and baby carrots with olive oil, salt, and pepper. Make sure everything is evenly coated.
- Spread the vegetables in a single layer on a large sheet pan. Add the sausage pieces to the sheet pan, distributing them evenly among the vegetables.
- Roast in the preheated oven for 20 minutes, flipping the sausage and vegetables halfway through to ensure even cooking.
- While the sausage and veggies are roasting, prepare the honey garlic sauce. In a small saucepan, whisk together the honey, soy sauce, minced garlic, rice vinegar, sesame oil (if using), and red pepper flakes (if using).
- In a separate small bowl, whisk together the cornstarch and water to create a slurry.
- Pour the cornstarch slurry into the saucepan with the honey garlic mixture. Cook over medium heat, stirring constantly, until the sauce thickens slightly. This should only take a minute or two. Be careful not to overcook it, or it will become too thick.
- Remove the sheet pan from the oven. Pour the honey garlic sauce over the sausage and vegetables, tossing to coat everything evenly.
- Return the sheet pan to the oven and roast for another 5-10 minutes, or until the sausage is cooked through and the vegetables are tender and slightly caramelized. The sauce should be bubbly and sticky.
- Remove from the oven and let cool slightly before serving. Garnish with sesame seeds or chopped green onions, if desired.
- Serve hot over rice, quinoa, or enjoy as is.
