Sheet-Pan Honey Mustard Sausage with Roasted Veggies

Serves 4 · 15 min prep · 40 min cook

Ingredients

• 1.25 lb smoked chicken or pork sausage links
• 1.5 lb baby potatoes
• 12 oz broccoli florets
• 1 large red onion
• 3 tbsp olive oil
• 3 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1.25 tsp kosher salt
• 3/4 tsp black pepper
• 1/4 cup fresh parsley

Instructions

1. 1Preheat the oven to 425°F and line a large rimmed sheet pan with parchment. Halve the baby potatoes, cut the broccoli into bite-size florets, and slice the red onion into ½-inch wedges.
2. 2In a large bowl whisk together olive oil, Dijon, honey, apple cider vinegar, garlic powder, thyme, salt, and pepper until emulsified.
3. 3Add the potatoes and onion wedges to the bowl and toss until well coated. Spread them in a single layer on the prepared sheet pan. Roast 15 minutes.
4. 4Meanwhile, slice the sausage links on a slight diagonal into 1-inch pieces. After the potatoes have roasted 15 minutes, pull the pan out and push potatoes and onions to the sides.
5. 5Add the broccoli and sausage pieces to the center of the pan. Drizzle any remaining honey-mustard mixture over everything and toss gently with tongs so sausage and broccoli get coated.
6. 6Return the pan to the oven and roast another 18–22 minutes, stirring once halfway, until potatoes are fork-tender and golden, broccoli edges are charred, and sausage is browned and heated through.
7. 7Taste a potato and adjust salt if needed. Finely chop the parsley.
8. 8Scatter parsley over the hot pan, give everything one final toss, and divide among plates. Serve immediately while the honey-mustard glaze is sticky and glossy.