Description
The beauty of this honey garlic sausage sweet potatoes recipe lies in its effortless preparation. While other dinner recipes might have you juggling multiple pots and pans, this dish comes together on a single sheet pan, making cleanup a breeze and giving you more time to spend with the people you love.
Ingredients
For the Main Dish:
- 3 large sweet potatoes (about 2 pounds), peeled and cubed into 1-inch pieces
- 1 pound Italian sausage links (sweet or spicy, your preference)
- 3 tablespoons olive oil
- 1 large yellow onion, sliced into half-moons
- 1 red bell pepper, sliced into strips
- Salt and freshly ground black pepper to taste
For the Honey Garlic Glaze:
- 1/3 cup pure honey
- 4 cloves garlic, minced
- 2 tablespoons soy sauce (low sodium preferred)
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red pepper flakes (optional)
For Garnish:
- 2 tablespoons fresh parsley, chopped
- 1 green onion, thinly sliced
- Lemon wedges for serving
Substitution Ideas:
- Gluten-free option: Use tamari instead of soy sauce
- Dairy-free: This recipe is naturally dairy-free
- Lower sodium: Reduce soy sauce by half and add extra herbs
- Vegetarian twist: Replace sausage with thick portobello mushroom slices
- Different proteins: Chicken thighs or pork tenderloin work beautifully
Instructions
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper. This temperature gives you that perfect balance of crispy edges and tender centers on your sweet potatoes.
In a small bowl, whisk together the honey, minced garlic, soy sauce, apple cider vinegar, Dijon mustard, and red pepper flakes if using. The mixture should be smooth and glossy. Set this aside – it’s going to be the star that brings everything together.
Toss the cubed sweet potatoes with 2 tablespoons of olive oil, salt, and pepper. Spread them evenly on your prepared baking sheet, making sure they’re in a single layer. This ensures even roasting and those beautiful caramelized edges we’re after.
Pop the sweet potatoes into the oven and roast for 15 minutes. This head start helps them get tender while maintaining their shape when you add the other ingredients.
While the sweet potatoes are getting their start, heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Add the sausages and brown them on all sides, about 8-10 minutes total. They don’t need to be fully cooked through – just beautifully browned. Remove and slice into 1-inch pieces.
Remove the baking sheet from the oven and add the sliced sausages, onions, and bell peppers to the sweet potatoes. Drizzle half of the honey garlic glaze over everything and toss gently to coat.
Return to the oven for another 12-15 minutes, until the sweet potatoes are fork-tender and everything is beautifully caramelized. The vegetables should have some lovely golden edges, and the sausages should be cooked through.
Remove from the oven and immediately drizzle with the remaining honey garlic glaze. The residual heat will help it stick and create that gorgeous glossy finish. Sprinkle with fresh parsley and green onions, then serve with lemon wedges on the side.
Nutrition
- Calories: 485
- Sodium: 890mg
- Fat: 24g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 22g