Go Back
Honey Garlic Sheet Pan Sausage is shown in this featured image, cooked alongside colorful vegetables for a delicious and easy weeknight meal.

Honey Garlic Sheet Pan Sausage and Vegetables

This Honey Garlic Sheet Pan Sausage recipe is a quick and easy weeknight meal. It features perfectly browned sausage and tender vegetables coated in a sweet and savory honey garlic sauce, all cooked on a single sheet pan for minimal cleanup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs sausage Italian, Andouille, or your favorite
  • 1 large bell pepper any color
  • 1 red onion, sliced
  • 2 cups broccoli florets
  • 1 cup baby carrots
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 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
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • Sesame seeds or chopped green onions for garnish optional

Equipment

  • Large Sheet Pan
  • Large bowl
  • small saucepan
  • small bowl
  • whisk
  • Measuring cups
  • Measuring spoons
  • knife
  • cutting board

Method
 

  1. Preheat your oven to 400°F (200°C).
  2. 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.
  3. 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.
  4. Roast in the preheated oven for 20 minutes, flipping the sausage and vegetables halfway through to ensure even cooking.
  5. 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).
  6. In a separate small bowl, whisk together the cornstarch and water to create a slurry.
  7. 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.
  8. Remove the sheet pan from the oven. Pour the honey garlic sauce over the sausage and vegetables, tossing to coat everything evenly.
  9. 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.
  10. Remove from the oven and let cool slightly before serving. Garnish with sesame seeds or chopped green onions, if desired.
  11. Serve hot over rice, quinoa, or enjoy as is.

Notes

For best results, don't overcrowd the sheet pan to prevent steaming. Pat vegetables dry before roasting to encourage browning. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results. Consider adding other vegetables like green beans, Brussels sprouts, zucchini, or sweet potatoes. A squeeze of lemon juice can brighten the sauce. Low-sodium soy sauce can be used to reduce sodium intake.