Honey Mustard Chicken Sausage Sheet Pan

Honey Mustard Chicken Sausage Sheet Pan night always takes me back to Austin after long shifts, when I’d crave something bright, bold, and done fast. Honey Mustard Chicken Sausage Sheet Pan dinners became my weeknight rescue during those tiny-apartment experiments, where a sweet-tangy glaze could turn simple sausage and veg into a craveable feast. Honey Mustard Chicken Sausage Sheet Pan magic happens when the edges caramelize, the mustard pops, and the honey kisses everything with gloss. I splash in lemon, roast hot, and finish with herbs. Honey Mustard Chicken Sausage Sheet Pan dinners still feel like a small win with big flavor

Why You’ll Love This :

Honey Mustard Chicken Sausage Sheet Pan dinners roast everything at once for bold flavor, sweet-tangy gloss, and juicy sausage with caramelized veggies in about 30–35 minutes. High heat builds crispy edges while a quick honey-Dijon sauce ties it all together without fuss. It scales for meal prep and swaps veggies easily across seasons.

Ingredients for Honey Mustard Chicken Sausage Sheet Pan

• 18–20 oz chicken sausage links, sliced coins or diagonals.
• 1 lb baby gold potatoes, quartered.
• 3 cups broccoli florets, bite-size.
• 2 cups carrots, 1/2-inch chunks or baby carrots.
• 1 small red onion, thick wedges.
• 2 tbsp avocado or olive oil.
• 1 tsp kosher salt, 1/2 tsp black pepper.
• 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp smoked paprika.
  Honey Mustard Sauce
• 2 tbsp Dijon mustard + 1 tbsp yellow or whole grain mustard.
• 3 tbsp honey.
• 1 tbsp apple cider vinegar or lemon juice.
• Optional: 2 tbsp mayo or Greek yogurt for creamy cling.

Substitutions & Variations for Honey Mustard Chicken Sausage Sheet Pan

• Veg swaps: Use Brussels sprouts, zucchini, bell peppers, or sweet potatoes; cut denser veggies smaller for even roasting.
• Heat twist: Add hot honey or cayenne for a sweet-spicy kick that complements tangy mustard.
• Mustard profiles: Balance Dijon with a little yellow for brightness or stone-ground for texture; adjust honey to taste.
• Make it creamy: Whisk Greek yogurt into the sauce for a drizzly finish that adds protein and tang.

Step-by-Step Instructions for Honey Mustard Chicken Sausage Sheet Pan

• Preheat oven to 425°F. If desired, preheat the empty sheet pan for 5–10 minutes to jump-start caramelization.
• Toss potatoes, broccoli, carrots, and red onion with oil, salt, pepper, garlic powder, onion powder, and smoked paprika. Spread in a single layer on a large sheet pan.
• Roast 12–15 minutes to give dense veggies a head start. Meanwhile, whisk honey, Dijon, yellow or whole grain mustard, and vinegar or lemon.
• Add sliced chicken sausage to the pan. Drizzle half the honey mustard, toss to coat, and return to the oven. Roast 10–12 minutes.
• Toss with remaining sauce and roast 3–5 minutes more until edges caramelize and veggies turn tender-crisp. Finish with lemon and herbs if desired.

Pro Tips for Success with Honey Mustard Chicken Sausage Sheet Pan

• Size for speed: Cut dense veggies smaller than tender ones so everything finishes together; avoid crowding to prevent steaming.
• Heat matters: Roast at 425–450°F and consider a preheated pan for instant sizzle and crisp edges on broccoli and potatoes.
• Saucing strategy: Add honey mustard mid-roast to prevent burning sugars; finish with a light glaze to boost shine and flavor.
• Oil choice: Use avocado oil for high heat and even browning; switch to olive oil for a fruitier finish at slightly lower temps.

Storage & Reheating Tips for Honey Mustard Chicken Sausage Sheet Pan

• Refrigerate in airtight containers 3–5 days; freeze up to 3 months for best quality.
• Reheat on a sheet pan at 350°F until hot to restore edges; air fryer works well. Microwaves soften textures, so re-crisp briefly in the oven if needed.
• Food safety: If using raw sausage, heat to 165°F; most chicken sausage is pre-cooked, so brown and heat through.

What to Serve With Honey Mustard Chicken Sausage Sheet Pan

• Fresh, cool sides: Toss a simple arugula salad with lemon and olive oil, or serve cucumber-dill yogurt to contrast the sweet-tangy glaze and add brightness. These light sides keep the meal balanced and refreshing.
• Carby companions: Garlic bread, quinoa, or wild rice soak up extra honey mustard and make leftovers more filling without extra work. Choose grains for meal-prep versatility.
• Saucy extras: Offer extra Dijon, hot honey, or a quick yogurt-mustard dip for those who want added heat, tang, or creaminess at the table.

FAQs About Honey Mustard Chicken Sausage Sheet Pan

• Best oven temperature? Roast at 425°F for caramelized edges without burning the honey; add sauce mid-roast to protect sugars and finish with a glossy glaze.
• Can I use different veggies? Yes—try Brussels sprouts, bell peppers, zucchini, or sweet potatoes; cut denser veg smaller and avoid crowding for crisp results.
• Is chicken sausage pre-cooked? Most brands are fully cooked; brown and heat through. If using raw, cook to 165°F and adjust timing accordingly.
• How do I keep veggies crisp? Preheat the pan, roast hot, spread in a single layer, and don’t over-sauce early; add glaze halfway and at the end.
• Make it creamy? Whisk Greek yogurt or mayo into the honey mustard for cling and richness, or drizzle with a quick lemon-yogurt sauce after roasting.

Nutrition Information (per serving) for Honey Mustard Chicken Sausage Sheet Pan

• Typical range: About 380–520 calories per serving depending on sausage brand, oil, and honey amount, with protein often 18–24 g and fiber 5–7 g from mixed vegetables.
• Sodium varies widely by sausage; look for lower-sodium links or balance with extra veggies and fresh lemon to keep flavors bright without more salt.
• Lighter tweaks: Reduce oil to 1.5 tbsp, use 2 tbsp honey, and add extra broccoli or zucchini to lower calories while keeping volume and texture satisfying.

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