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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 my favorite kind of ‘set it and forget it’ meal. Everything comes together right on one pan, which makes cleanup a breeze. The key is using a pan that can handle the heat and get everything crispy. I always use my heavy-duty half-sheet pan—it roasts the sausage and brussels sprouts perfectly every time.

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.

Tools You’ll Need

A Good Heavy-Duty Sheet Pan: This is my favorite one. It’s the key to getting a perfect, even roast on the vegetables and sausage.
A whisk
Mixing bowls

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