Description
Sticky, sweet, and savory sheet pan dinner ready in 30 minutes. This one-pan wonder will be your new weeknight hero.
Ingredients
Scale
- 1 pound (450g) sweet potatoes, peeled and cut into 1-inch cubes
- 1 pound (450g) Italian sausage links (mild or spicy)
- 1 medium red onion, cut into wedges
- 2 tablespoons (30ml) olive oil
- 1 teaspoon (5g) smoked paprika
- 1 teaspoon (5g) dried rosemary
- ½ teaspoon (3g) salt
- ¼ teaspoon (1g) black pepper
- ¼ cup (60ml) honey
- 3 tablespoons (45ml) soy sauce (low-sodium preferred)
- 4 garlic cloves, minced (about 1½ tablespoons)
- 1 tablespoon (15ml) apple cider vinegar
- 1 teaspoon (5g) cornstarch
- ½ teaspoon (2g) red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper.
- In a large bowl, toss sweet potato cubes with olive oil, smoked paprika, dried rosemary, salt, and pepper until evenly coated.
- Pierce each sausage link 2-3 times with a fork to prevent bursting during cooking.
- Spread the sweet potatoes and red onion wedges on the prepared sheet pan, then place sausage links among the vegetables.
- Roast for 15 minutes in the preheated oven.
- Meanwhile, whisk together honey, soy sauce, minced garlic, apple cider vinegar, and red pepper flakes in a small bowl.
- Mix cornstarch with 1 tablespoon of water in a separate bowl, then stir into the sauce mixture.
- After the initial 15 minutes of roasting, remove the sheet pan, flip the sausages, and stir the vegetables.
- Brush or drizzle half of the honey garlic sauce over everything on the pan.
- Return to the oven and continue roasting for another 10-15 minutes, until sweet potatoes are fork-tender and sausages reach an internal temperature of 160°F (71°C).
- During the last 3 minutes, drizzle the remaining sauce over everything for a final glaze.
- Remove from oven, let rest for 2-3 minutes, garnish with fresh parsley if desired, and serve.