This dinner is easy to make with chicken sausage, potatoes, carrots, Brussels sprouts, and a honey mustard glaze that brings everything together. It's a reliable weeknight recipe that doesn't require much thinking. Just slice, roast, glaze, and eat.
What makes it work is the honey mustard glaze. It goes on halfway through cooking so it has time to caramelize onto the sausage and veggies without burning. Sticky, sweet, and savory, but not overpowering.
If you're into easy sheet pan meals, my chicken sausage sheet pan with peppers and potatoes is another one worth bookmarking.
Ingredients & Substitutions
Chicken Sausage - I used Aidells Chicken Apple Sausage because the sweetness of the apple pairs really well with the honey mustard glaze. Any cooked chicken sausage works, though. Smoked chicken sausage or a spicy variety would also be great here.
Brussels Sprouts - Broccoli or radishes are easy swaps if Brussels sprouts aren't your thing. Broccoli will roast a little faster, so keep an eye on it.
Potatoes - I like Yukon Gold potatoes because you don't have to peel them and they get nice and creamy inside. Sweet potatoes work too and add a natural sweetness that pairs really well with the glaze.
Carrots - Cut them into similar-sized pieces as the potatoes so everything finishes cooking at the same time.
Honey Mustard Glaze - There's a quick homemade version in the recipe card, but store-bought honey mustard dressing works perfectly too. Keep it simple when you need to.
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. Add the sliced chicken sausage, Brussels sprouts, diced potatoes, and carrots to a sheet pan. Toss with olive oil, salt, and pepper. Spread everything out in an even layer and bake for 20 minutes.
Step 2 | Make the Honey Mustard
While the sausage and veggies roast, whisk together the honey mustard glaze ingredients. This takes about 2 minutes and is ready before the first roast is done.
Step 3 | Glaze & Finish Cooking
Pull the pan out of the oven and brush the honey mustard glaze over everything. Return the pan to the oven and bake for another 15 minutes, until the veggies are tender and the glaze has caramelized onto the sausage.
Tips
Don't Crowd the Pan - Give everything room to breathe on the sheet pan. If the pan is too full, the veggies will steam instead of roast, and you won't get that golden, slightly crispy edge. Use two pans if you need to.
Add the Glaze Halfway, Not at the Start - Brushing the honey mustard halfway through baking lets it caramelize without burning. If you add it at the beginning, the honey's sugars will burn before the veggies are cooked through.
Common Questions
Can I use raw chicken sausage? I wouldn't recommend it here. This recipe is written for fully cooked sausage, and the cook times would need to be adjusted to get raw sausage to a safe internal temperature. Stick with pre-cooked for the best results.
Can I swap out the vegetables? Absolutely. Bell peppers, zucchini, and red onion all work great. Just keep in mind that softer vegetables like zucchini cook faster, so add them during the last 15 minutes instead of at the start.
What if my veggies aren't getting golden? Two things to check: make sure the pan isn't crowded, and make sure you're using enough oil. A thin coat of olive oil on everything helps the veggies roast instead of steam.
How do I store and reheat leftovers? Let everything cool, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a small splash of water to keep things from drying out.
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Honey Mustard Sheet Pan Chicken Sausage
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 Brussels 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.
- Sheet Pan Sausage and Potatoes - 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.
Did you make this recipe? Let me know!