Description
Honey Mustard Chicken Sausage Sheet Pan is a quick, flavorful dinner featuring juicy chicken sausage, caramelized vegetables, and a sweet-tangy honey mustard glaze.
Ingredients
18–20 oz chicken sausage links, sliced
1 lb baby gold potatoes, quartered
3 cups broccoli florets
2 cups carrots, 1/2-inch chunks
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
Instructions
1. Preheat oven to 425°F; preheat pan optionally.
2. Toss potatoes, broccoli, carrots, red onion with oil, salt, pepper, garlic powder, onion powder, smoked paprika; spread on sheet pan.
3. Roast 12–15 minutes.
4. Whisk honey, Dijon, yellow mustard, vinegar/lemon.
5. Add sliced chicken sausage; drizzle half sauce and toss; roast 10–12 minutes.
6. Toss with remaining sauce; roast 3–5 minutes until edges caramelize.
7. Finish with lemon and herbs; serve.
Notes
Cut dense veggies smaller than tender ones; avoid crowding.
Roast at 425–450°F for crisp edges; preheat pan for instant sizzle.
Add honey mustard mid-roast to prevent burning; finish with glaze.
Use avocado oil for high heat; olive oil for slightly lower temp.
Store refrigerated 3–5 days; freeze up to 3 months.
Reheat on sheet pan or air fryer to restore edges; avoid microwaving for crisp.
Cook raw sausage to 165°F; pre-cooked sausage only needs browning and heating through.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Sheet Pan
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 10
- Sodium: 720
- Fat: 22
- Saturated Fat: 6
- Unsaturated Fat: 14
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 6
- Protein: 20
- Cholesterol: 60