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Sheet Pan Sweet Potato Sausage Broccoli Recipe
Ash Tyrrell

Sheet Pan Sweet Potato Sausage Broccoli Recipe

I made this sheet pan sweet potato sausage broccoli dinner on a busy Tuesday, and it instantly became a favorite. Everything roasts on one pan, so cleanup took me about two minutes. The sweet potatoes turned caramelized, the sausage browned nicely, and the broccoli got crispy edges.
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Prep Time 10 minutes
Cook Time 40 minutes
Ingredients Method Notes

Ingredients
  

  • 14 to 16 ounces pre-cooked sausage chicken, turkey, or pork: already cooked, so it only needs browning.
  • 2 medium sweet potatoes peeled and cubed: they add natural sweetness and color.
  • 1 pound broccoli cut into florets (about 3/4 pound of pieces): trim the thick stems so the pieces cook evenly.
  • 1 tablespoon balsamic vinegar: adds a tangy slightly sweet depth.
  • 3 tablespoons olive oil: helps everything brown and keeps the veggies from drying out.
  • 1 teaspoon garlic powder: gives even garlic flavor without burning.
  • Fresh ground black pepper to taste: fresh pepper tastes sharper than pre-ground.
  • Salt to taste: add it at the end so the sausage doesn't turn too salty.

Method
 

  1. Heat your oven to 425°F and line a large baking sheet with parchment or foil. This keeps the food from sticking and makes cleanup easy. Set the pan aside while you chop the ingredients.
  2. Whisk the olive oil, balsamic vinegar, garlic powder, and black pepper in a small bowl. This simple mixture flavors every vegetable on the pan. Save some of it for the broccoli later.
  3. Peel the sweet potatoes and cut them into medium cubes of about one inch. Slice the sausage into bite-sized pieces. Try to keep everything close to the same size so it cooks at the same pace.
  4. Toss the sweet potato cubes with part of the oil mixture, then spread them in a single layer on the pan. Roast them for 15 minutes. They need this head start because they take the longest to soften.
  5. After 15 minutes, pull the pan from the oven and add the sausage pieces. Give everything a quick stir so the sausage touches the hot pan. Return it to the oven and roast for 10 more minutes.
  6. While the pan roasts, cut the broccoli into pieces about the size of the other ingredients. Put it in the bowl and toss it with the remaining oil mixture. Every floret should have a light, shiny coating.
  7. Take the pan out and flip the sausage pieces. Tuck the broccoli in between the sausage and sweet potatoes. Roast for 15 more minutes, until the broccoli is done the way you like it and the sausage and potatoes are nicely browned.
  8. Taste the dish and add salt and fresh black pepper if it needs them. Serve it right away while everything is hot and crisp. It is a complete meal on one pan.

Notes

  • I always cut the sweet potatoes a little smaller than the sausage, because they cook slower than you would expect.
  • I use a big pan, since crowding makes the vegetables steam instead of brown.
  • I dry the broccoli well after washing it, because wet florets never get crispy.
  • I flip the sausage at the midpoint, which gives it a nicely browned surface on both sides.
  • I save a spoonful of the oil-balsamic mixture to drizzle on top at the end for extra shine.
  • I pick a smoky sausage such as andouille or kielbasa when I want more flavor, and a milder chicken sausage when cooking for kids.
  • I use two pans if I'm doubling the recipe, so nothing gets crowded.