Savory chicken sausage, tender roasted sweet potatoes, bell peppers, and red onion are tossed with a delicious maple mustard glaze in this Sheet Pan Sausage and Sweet Potatoes. It’s an easy, flavorful one-pan dinner that’s perfect for busy weeknights!
Sheet pan meals are one of my favorite things to cook on busy nights, especially when they’re packed with ingredients I know everyone will love. Lean chicken sausage takes the place of traditional Italian sausage and pairs beautifully with a colorful mix of roasted vegetables in this Sheet Pan Sausage and Sweet Potatoes recipe.
I love serving this spooned over my easy Garlic Butter Quinoa for an extra boost of protein and fiber. It’s also delicious over my Brown Rice Pilaf or Cauliflower Rice Pilaf.
Table of contents
Why You’ll Love This Recipe
- Easy prep and cleanup: Everything cooks on one sheet pan, making this a convenient choice for busy nights.
- An irresistible glaze: The maple mustard glaze adds just the right balance of sweetness and tang to the smoky sausage and roasted vegetables.
- A colorful, satisfying meal: Chicken sausage, sweet potatoes, bell peppers, and red onion make a hearty combination that’s packed with flavor.
- Easy to customize: Swap in your favorite fully cooked sausage or change up the vegetables based on what you have on hand.
- Great for meal prep: The leftovers reheat well for an easy lunch or dinner the next day.
Ingredients
- Chicken sausage: I use Whole Foods Mild Italian Chicken Sausage, but any brand or flavor of fully cooked chicken sausage will work. Choose your favorite!
- Sweet potatoes: Cut them into evenly sized cubes so they roast at the same rate.
- Bell pepper and red onion: Add beautiful color, flavor, and a little natural sweetness as they roast. You can substitute another color of bell pepper if you’d like.
- Olive oil and seasonings: Smoked paprika and dried thyme add a delicious savory flavor that complements the sweet potatoes and sausage.
- Maple mustard glaze: A simple combination of pure maple syrup, Dijon mustard, olive oil, apple cider vinegar, and garlic creates a sweet and tangy glaze that brings everything together.
How to Make Sheet Pan Sausage and Sweet Potatoes
- Season the vegetables. Toss the sweet potatoes, bell pepper, and onion with olive oil and seasonings. Roast at 400°F for 20 minutes, stirring halfway through.
- Add the sausage. Toss the sliced chicken sausage with the vegetables and roast for another 10 to 15 minutes, until the sweet potatoes are tender and the edges are beginning to brown.
- Make the glaze. Whisk together the maple syrup, Dijon mustard, olive oil, apple cider vinegar, garlic, and optional red pepper flakes.
- Glaze and finish. Drizzle the glaze over the sausage and vegetables and roast for 5 minutes more. For extra caramelization, broil for 2 to 3 minutes, watching closely.
Tips for Success
Cut the vegetables evenly. Cut the sweet potatoes and bell pepper into relatively uniform pieces so they roast evenly. Keep the red onion in wedges rather than separating it into smaller pieces. The wedges will naturally begin to separate as you roast and stir the vegetables.
Give everything room to roast. Spread the ingredients out on the sheet pan so the vegetables roast instead of steam.
Don’t skip the broiler. A quick finish under the broiler helps caramelize the maple mustard glaze and adds delicious color and flavor. Keep a close eye on it so it doesn’t burn.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
To reheat: Warm individual portions in the microwave until heated through, or spread the sausage and vegetables on a baking sheet and reheat in a 350°F oven until hot.
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Sheet Pan Sausage and Sweet Potatoes
Ingredients
- 4 links fully-cooked chicken sausage, sliced ½-inch thick (about 12 to 14 ounces)
- 2 medium sweet potatoes, peeled and cut into ¾-inch cubes (about 1 ½ pounds)
- 1 large red bell pepper, cut into 1-inch pieces
- 1 medium red onion, halved and cut into thick wedges
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- ½ teaspoon dried thyme
- ¼ teaspoon salt, or to taste
- ½ teaspoon freshly ground black pepper
Maple-Mustard Glaze
- 2 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 1 tablespoon olive oil
- 2 teaspoons apple cider vinegar
- 1 small garlic clove, minced
- ¼ teaspoon crushed red pepper flakes, optional
Instructions
- Preheat oven to 400°F. Line a large rimmed baking sheet with foil or use an unlined baking sheet.
- Add sweet potatoes, bell pepper, and onion to the sheet. Drizzle with olive oil, sprinkle the seasonings over the top, and toss to coat. Roast 20 minutes, stirring once halfway through.
- Add the sausage, toss with the veggies, and roast 10 to 15 minutes more, until the sweet potatoes are tender and edges are browning.
- Meanwhile, whisk the glaze ingredients in a small bowl. Drizzle the glaze over the pan and roast 5 minutes more.
- Optional broil for extra color: Move the pan to an upper rack and broil 2 to 3 minutes, watching closely, until nicely caramelized.
- Garnish with parsley, if desired, and serve.
Notes
Nutrition
Nutrition information is automatically calculated using generic ingredients, and is an estimate not a guarantee. For more accurate results, please refer to the labels on your ingredients at home. All information provided regarding nutrition on this website is intended to be used for informational purposes only. Content related to nutrition is not medical advice nor is it intended to replace medical advice. The website is not intended to diagnose, prescribe, or treat any disease, condition, illness, or injury. Before beginning any diet program, modifying your diet, or making changes to the diet of a child in your care, including following the nutrition information available on the website, you should seek advice from a licensed professional.
