Description
This One Pan Hot Honey Sausage & Veggies recipe is a simple, flavorful sheet pan meal featuring roasted sweet potatoes, red onion, and red pepper paired with smoky sausage and a spicy-sweet drizzle of hot honey. Perfectly seasoned with paprika, cumin, chili powder, garlic, and onion powder, it’s roasted until crisp-tender and caramelized under the broiler. Optional toppings like jalapeño, feta, avocado, and lemon wedges add fresh, creamy, and tangy contrast, making this an easy, crowd-pleasing dinner with minimal cleanup.
Ingredients
Scale
Vegetables
- 2 medium sweet potatoes, peeled and cut into 1/2-inch chunks (about 4 cups)
- 1 large red onion, cut into 1-inch chunks (about 2 cups)
- 1 large red bell pepper, cut into 1-inch chunks (about 3/4 cup)
- 1 jalapeño, thinly sliced (optional)
- 1 large avocado, diced (optional)
- Lemon wedges (optional)
Sausage & Seasonings
- 13 to 14 ounces smoked sausage, sliced into coins
- 1 1/2 teaspoons paprika
- 1 teaspoon ground cumin
- 1 3/4 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Oils & Extras
- 1/4 cup olive oil, divided
- Mike’s Hot Honey, added to taste (about 1 tablespoon for drizzling)
- 2 ounces feta cheese (optional)
- Crusty buttered bread for serving (optional)
Instructions
- Prepare and Preheat: Place the oven rack in the middle position and preheat the oven to 400°F (204°C). In a small bowl, combine paprika, ground cumin, chili powder, garlic powder, onion powder, salt, and black pepper to create the seasoning mix.
- Season and Roast Veggies: On a large sheet pan, add the chopped sweet potatoes, red onion, and red pepper. Drizzle with 2 tablespoons of olive oil and sprinkle about three-quarters of the seasoning mix over the vegetables. Toss everything to coat evenly and spread in a single layer, ensuring the vegetables do not overlap. Roast in the preheated oven for 20 minutes.
- Add Sausage and Continue Roasting: Remove the pan from the oven. Add the sliced smoked sausage to the pan. Drizzle with the remaining 2 tablespoons of olive oil and sprinkle the rest of the seasoning mix over the sausage and vegetables. Toss again to coat well and spread out in a single layer. Return to the oven and roast for another 15 minutes, or until the vegetables are crisp-tender and the sausage is browned.
- Broil with Hot Honey: Drizzle about 1 tablespoon of Mike’s Hot Honey evenly over everything on the pan. Switch the oven to broil, keeping the rack in the middle position, and broil for 2 to 4 minutes, watching carefully to allow the hot honey to caramelize and create a delicious glaze without burning.
- Serve: Remove the pan from the oven. Divide the hot honey sausage and veggies onto serving plates. Top with optional sliced jalapeño, diced avocado, crumbled feta cheese, an extra drizzle of hot honey, and lemon wedges as desired. Serve with crusty buttered bread to sop up the flavorful pan juices for a complete and satisfying meal.
Notes
- You can substitute smoked sausage with kielbasa or your favorite pre-cooked sausage.
- Adjust the amount of hot honey for more or less sweetness and spice according to your preference.
- If you prefer less heat, omit the jalapeño or serve it on the side.
- This dish reheats well and makes great leftovers for lunch or dinner.
- For a gluten-free version, ensure the sausage and hot honey are gluten-free and serve with gluten-free bread or substitute with another side.
