Honey Mustard Harvest Sheet Pan Dinner

This Honey Mustard Harvest Sheet Pan Dinner is basically fall on one pan. You’ve got golden sausage, crispy Yukon Gold and sweet potatoes, caramelized brussels sprouts, sweet orange peppers, and tender broccolini, all roasted together until the edges get a little charred and delicious. Then the whole thing gets drizzled with a creamy, tangy-sweet honey mustard sauce that ties it all together. It’s cozy, colorful, and it means you’re only washing one pan tonight.

Why This is Delish

This is the dinner you make when you want something wholesome and comforting but you really don’t want to babysit the stove. Everything roasts together, so you chop, toss, and let the oven do its thing. The mix of potatoes and sweet potatoes gives you that crispy-meets-creamy situation, the brussels sprouts get all caramelized and nutty, and the sausage turns golden and a little crisp around the edges. And the honey mustard sauce is made with Greek yogurt, two kinds of mustard, and a touch of honey. It’s creamy, tangy, a little sweet, and you’ll want to put it on everything. It’s a great weeknight dinner, it’s easy to meal prep, and it’s very hard to mess up.

How to Make Honey Mustard Harvest Sheet Pan Dinner

1. Preheat your oven to 425°F and line one extra-large baking sheet or two standard baking sheets with parchment paper.

2. Add the diced Yukon Gold potatoes, sweet potatoes, broccolini, Brussels sprouts, orange bell pepper, red onion, and minced garlic to the prepared baking sheet. Drizzle with olive oil and season with garlic powder, onion powder, paprika, salt, pepper, and fresh thyme. Toss everything together until evenly coated, spreading the vegetables into an even layer. Transfer to the oven and roast for 20 minutes.

3. Remove the baking sheet from the oven and carefully transfer the broccolini to a plate. Add the sliced sausage to the baking sheet and toss everything together. Return to the oven and roast for another 25-30 minutes, until the potatoes are tender, the vegetables are caramelized, and the sausage is golden brown. Add the broccolini back to the baking sheet during the last 5 minutes of cooking to warm through.

4. While everything is roasting, prepare the creamy honey mustard sauce. In a small bowl, combine the grainy mustard, Dijon mustard, honey, Greek yogurt, olive oil, apple cider vinegar, and grated garlic. Whisk until smooth and creamy. Season with salt and pepper to taste.

5. Remove the sheet pan from the oven and allow everything to cool slightly. Drizzle generously with the creamy honey mustard sauce, reserving any extra for serving. Toss gently to combine or serve the sauce on the side for dipping. Enjoy!

Variations That Spice Honey Mustard Harvest Sheet Pan Dinner Up

• Swap the chicken sausage for apple chicken sausage, smoked kielbasa, or spicy Italian sausage for a different vibe.
• Add cubed butternut squash or halved baby carrots along with the potatoes for even more fall flavor.
• Stir a pinch of red pepper flakes or a drizzle of hot honey into the sauce for a sweet-heat kick.
• Toss in some apple wedges for the last 15 minutes of roasting for a sweet, cozy twist.

Substitutions For Your Dietary Needs

• Swap the Greek yogurt for a dairy-free plain yogurt or mayo to make the sauce dairy-free.
• Use maple syrup instead of honey if that’s what you have or prefer.
• Check your sausage label. Many chicken and turkey sausages are already gluten-free, which makes this whole dish gluten-free.
• Make it vegetarian by swapping the sausage for chickpeas (patted dry and added with the veggies) or a plant-based sausage.

Recipe Hacks & Tips

• Cut your potatoes and sweet potatoes the same size so they cook evenly.
• Don’t crowd the pan. Use two sheet pans if you need to, because crowded veggies steam instead of getting crispy.
• Put the brussels sprouts cut-side down for the best caramelization.
• Pulling the broccolini out partway through keeps it from burning, so don’t skip that step.
• Make the sauce first and let it sit while everything roasts so the flavors have time to come together.

Serve These Delicious Dishes

• Crispy Sheet Pan Beef Tacos
• Sheet Pan Creamy Tomato Soup with Parmesan Croutons
• Honey Mustard & Feta Spring Orzo Salad with Buttery Garlic Shrimp

How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 4 days. Keep the honey mustard sauce in a separate container so the veggies don’t get soggy. To reheat, spread everything out on a baking sheet and warm it in a 400°F oven for 8–10 minutes so the edges crisp back up. An air fryer works great too. The microwave works in a pinch, but you’ll lose some crispiness. Drizzle with sauce once it’s warmed through.

Common Questions

Honey Mustard Harvest Sheet Pan Dinner

This honey mustard harvest sheet pan dinner is loaded with golden sausage, crispy potatoes and sweet potatoes, caramelized Brussels sprouts, peppers, and broccolini, all roasted on one pan. Finished with a creamy Greek yogurt honey mustard sauce.

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Yields: 4 Servings

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Ingredients

For the Sheet Pan Dinner:

• 4 fully cooked chicken or turkey sausages sliced into rounds
• 2 small Yukon Gold potatoes diced into 1-inch cubes
• 2 small sweet potatoes diced into 1-inch cubes
• 1 bunch broccolini ends trimmed
• 1 orange bell pepper diced
• 2 cups Brussels sprouts trimmed and halved
• 1 medium red onion roughly chopped
• 2 cloves garlic minced
• 2 tablespoons extra virgin olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1 teaspoon fresh thyme leaves
• 1 teaspoon kosher salt or to taste
• ½ teaspoon freshly cracked black pepper

For the Creamy Honey Mustard Sauce:

• 2 tablespoons grainy mustard
• 2 tablespoons Dijon mustard
• 3 tablespoons honey
• ¼ cup plain Greek yogurt
• 1 tablespoon extra virgin olive oil
• 1 teaspoon apple cider vinegar
• 1 clove garlic finely grated
• Salt and freshly cracked black pepper to taste

Equipment

• 1–2 large rimmed baking sheets
• Parchment Paper
• Cutting Board
• Sharp Knife
• Mixing Bowls
• Measuring Cups and Spoons
• Whisk
• Spatula or large spoon

Instructions

• Preheat your oven to 425°F and line one extra-large baking sheet or two standard baking sheets with parchment paper.
• Add the diced Yukon Gold potatoes, sweet potatoes, broccolini, Brussels sprouts, orange bell pepper, red onion, and minced garlic to the prepared baking sheet. Drizzle with olive oil and season with garlic powder, onion powder, paprika, salt, pepper, and fresh thyme. Toss everything together until evenly coated, spreading the vegetables into an even layer. Transfer to the oven and roast for 20 minutes.
• Remove the baking sheet from the oven and carefully transfer the broccolini to a plate. Add the sliced sausage to the baking sheet and toss everything together. Return to the oven and roast for another 25-30 minutes, until the potatoes are tender, the vegetables are caramelized, and the sausage is golden brown. Add the broccolini back to the baking sheet during the last 5 minutes of cooking to warm through.
• While everything is roasting, prepare the creamy honey mustard sauce. In a small bowl, combine the grainy mustard, Dijon mustard, honey, Greek yogurt, olive oil, apple cider vinegar, and grated garlic. Whisk until smooth and creamy. Season with salt and pepper to taste.
• Remove the sheet pan from the oven and allow everything to cool slightly. Drizzle generously with the creamy honey mustard sauce, reserving any extra for serving. Toss gently to combine or serve the sauce on the side for dipping. Enjoy!