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.

Course Main Course

Servings Servings

Calories 514kcal

Equipment

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

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

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!

Video

Nutrition