Sheet Pan Hot Honey Sausage and Veggies

Meet your new go-to fall dinner: Sheet Pan Hot Honey Sausage with the crispiest, most delicious roasted veggies. We’re taking savory, juicy Italian sausage, crispy-creamy baby potatoes, and Brussels sprouts and roasting them all on one pan. But the real magic is the hot honey glaze that we brush on at the end. It caramelizes in the hot oven, creating a sweet, spicy, and completely addictive coating for everything. This is a one-pan meal that delivers a massive flavor payoff for minimal effort.

Why You’ll Love This Recipe

• Sweet, Spicy, and Savory: The hot honey glaze is the perfect complement to the rich sausage and earthy vegetables. It’s an incredible flavor combination.
• One-Pan Simplicity: A complete, satisfying meal all on a single sheet pan. Weeknight dinner and cleanup just got a whole lot easier.
• The Best Brussels Sprouts Ever: The “deep roast” technique gives the Brussels sprouts those dark, shatteringly crispy outer leaves and a sweet, tender interior.

Step-by-Step Instructions

Let’s make another one-pan winner. Here’s how.

First, let’s gather our beautiful, simple ingredients.

Next, give the veggies a head start. We’ll toss our potatoes and Brussels sprouts with a little olive oil and get them into the hot oven first. This is the key to ensuring they get perfectly tender and start developing those amazing crispy, caramelized edges.

While the veggies roast, make your quick hot honey glaze. This is the liquid gold that brings the whole dish together. Just whisk a few simple ingredients in a bowl!

Finally, add the sausage and glaze everything. Add your sausage to the pan with the partially cooked veggies, then pour that gorgeous glaze all over everything and give it a good toss. Pop it back in the oven for a few minutes to get everything beautifully caramelized and cooked through.

Ava’s Notes

• Don’t Crowd the Pan! This is the #1 rule for crispy roasted vegetables. Use your largest sheet pan and give everything some space. If you need to, use two pans.
• What Kind of Sausage? I love using a good quality, spicy Italian sausage for this, but a sweet or mild one works great too!
• A Final “Sprinkle”: A final shower of fresh, chopped parsley, chopped chives or a squeeze of lemon juice after it comes out of the oven can add a nice, bright finish to cut through the richness.

Sheet Pan Hot Honey Sausage and Veggies

0.0 from 0 votes

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

A vibrant, easy one-pan meal featuring savory sausage, crispy potatoes, and deeply roasted Brussels sprouts in a sweet and spicy hot honey glaze.

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Ingredients

• 1.5 lbs spicy or sweet Italian sausage, cut into 1-inch pieces

• 1 lb baby potatoes, halved

• 1 lb Brussels sprouts, trimmed and halved

• 1 tbsp olive oil

• Salt and freshly ground black pepper

• For the Hot Honey Glaze:

• 1/4 c 5-minute homemade hot honey

• 1 tbsp apple cider vinegar

Directions

• Prep and Roast Veggies: Preheat your oven to 425°F (220°C). On a large, rimmed baking sheet, toss the halved potatoes and Brussels sprouts with 1 tbsp of olive oil and a generous pinch of salt and pepper. Spread into an even layer. Roast for 20 minutes, until the vegetables are starting to get tender and browned at the edges.
• Make the Glaze: While the vegetables are roasting, whisk together the hot honey and apple cider vinegar in a small bowl.
• Combine and Finish Roasting: Remove the sheet pan from the oven. Add the sausage pieces to the pan. Pour the hot honey glaze all over the sausage and vegetables. Use a spatula to toss everything together directly on the pan, ensuring everything is well-coated.
• Caramelize: Return the pan to the oven and roast for another 10-15 minutes, or until the sausage is cooked through and the glaze is bubbly and caramelized.
• Serve: Serve hot, straight from the pan.

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