This dinner is easy to make with chicken sausage, plenty of veggies, and a delicious honey mustard glaze that ties everything together.
Quick Recipe Overview
Simple Recipe: Slice the ingredients, roast them in the oven, mix up a quick homemade honey mustard glaze, brush it on, and bake again.
Ingredients: Chicken Sausage, Potatoes, Carrots, Brussels Spouts, an Easy Homemade Honey Mustard Glaze, Oil, Salt & Pepper
Great For: Fuss Free Dinners, Meal Prepping, When You're Craving Meat and Veggies
Sound Good? Jump to Recipe ⬇Ingredients & Substitutions
Cooked Chicken Sausage - I used Aidells Chicken Apple Sausage because its sweetness pairs perfectly with the honey mustard, but any cooked chicken sausage works.
Brussel Sprouts: Swap with broccoli or radishes if preferred.
Potato: I like using Yukon Gold Potatoes since you don't have to peel them. You can also use sweet potatoes.
Honey Mustard Glaze: I have directions to make a homemade version in the recipe, but store-bought honey mustard dressing works too!
Full ingredient list with quantities in the recipe card below
How to Make This Sheet Pan Dinner
Step 1 | Roast the Sausage & Veggies
Preheat the oven to 425F. Place sliced chicken sausage, brussel sprouts, diced potatoes, and carrots onto a sheet pan. Toss in olive oil, salt, and pepper. Bake for 20 minutes.
Step 2 | Make the Honey Mustard
While the sausage and veggies roast, whisk together the honey mustard ingredients.
Step 3 | Glaze & Finish Cooking
Brush the sausage and veggies with the honey mustard sauce. Bake for another 15 minutes
Serving Suggestions
Pair this sheet pan meal with:
- Rice – White rice, brown rice, or quinoa.
- Pasta – Orzo, couscous, or even macaroni.
- Greens – Serve over arugula, kale, or spinach for a fresh contrast.
Honey Mustard Chicken Sausage Bake
Ingredients
- 12 oz cooked chicken sausage* sliced
- 2 cups Brussels sprouts halved (about 6 ounces)
- 2 cups Yukon gold potatoes diced into 1-inch pieces (about 2 potatoes)
- 1 cup baby carrots halved
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon pepper
Honey Mustard Glaze
- 2 tablespoons Dijon mustard
- 2 tablespoons honey
- 1 tablespoon olive oil
- 1 tablespoon apple cider vinegar
- ¼ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat your oven to 400°F.
- Arrange the sliced sausage, Brussels sprouts, potatoes, and carrots on a sheet pan.
- Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat evenly.
- Bake for 20 minutes.
- While the sheet pan is in the oven, whisk together all the honey mustard glaze ingredients in a small bowl.
- Remove the sheet pan from the oven. Toss the veggies and sausage, then brush everything generously with the honey mustard glaze. Save any extra glaze for dipping.
- Return to the oven and bake for another 15 minutes, or until the veggies are tender and caramelized.
- Serve warm, with additional glaze if desired.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
The recipe was adapted from and inspired by the New York Times Sheet Pan Sausage and Brussel Sprouts.
More Sheet Pan Dinners
- Sheet Pan Chicken and Veggies – Flavorfully seasoned chicken and roasted vegetables make for a simple, wholesome dinner.
- Sheet Pan Pizza – Your whole family will love this easy and delicious sheet pan pizza. Use store-bought dough or make a quick 25-minute homemade version.
- Chicken Fajita Rice Bowl – Roast chicken and fajita veggies on a sheet pan, then pair with rice and guacamole for an easy, tasty fajita bowl.
- Sheet Pan Shrimp Tacos – Spicy shrimp, tangy pickled onions, and a creamy avocado lime sauce come together for the perfect taco night.
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