The first time I made this Honey Mustard Glazed Sheet Pan Dinner, my whole kitchen filled with the aroma of roasted vegetables, caramelized sausage, and that unmistakable sweet-savory tang of honey mustard. It felt like the kind of cozy meal that comes together almost by accident but tastes like something you planned days for. I remember pulling the sheet pan from the oven and thinking, “This is exactly the kind of dinner I want on a busy night.” It’s warm, comforting, and so unbelievably easy.
Why You’ll Love This Recipe
You’re going to love this Honey Mustard Glazed Sheet Pan Dinner because it feels like magic—simple ingredients transform into something bold, sweet, savory, smoky, and deeply satisfying. From the crispy potatoes to the caramelized edges of the sausage, everything gets coated in the most delicious glaze that clings to every bite. You’ll appreciate how effortless it is: toss, spread, roast, and dinner practically makes itself. It’s the kind of recipe that earns a permanent place in your rotation.
Ingredients
- 1½ pounds baby potatoes, quartered
- 1 (14 oz) smoked sausage link, sliced
- 3 cups broccoli florets
- 3 tablespoons honey
- 2 tablespoons dark brown sugar
- 3 tablespoons yellow mustard
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons olive oil
After making this recipe more times than I can count, I’ve learned it’s very forgiving with substitutions. You can swap baby potatoes for russet or Yukon Golds—just cut them small so they crisp properly. If you prefer a sharper mustard flavor, Dijon works beautifully, and if you want the glaze even sweeter, a touch more honey or brown sugar does the trick. Broccoli can also be replaced with cauliflower, carrots, or even Brussels sprouts. The smoked sausage is the star, but turkey sausage or chicken sausage works too.
Equipment Needed
- Large sheet pan
- Sharp knife
- Cutting board
- Mixing bowl
- Wooden spoon or spatula
- Parchment paper (optional but helpful)
These tools make prepping and roasting incredibly easy. I always line my sheet pan with parchment paper because it prevents sticking and makes cleanup effortless—trust me, once you try it, you won’t go back. A sharp knife is essential for cutting potatoes into evenly sized pieces so they roast at the same speed. The mixing bowl helps thoroughly coat everything in the glaze, and the wooden spoon gives you the leverage to stir heavier ingredients like potatoes and sausage.
Step-by-Step Instructions
When I make this sheet pan dinner, I like to start by preheating the oven so it’s nice and hot by the time I’m done prepping. I chop the potatoes first since they take the longest to roast, and I always cut them small—about ½-inch pieces—because I’ve learned that the smaller they are, the crispier they get. Then I slice the smoked sausage into thin rounds so every piece gets those perfectly browned edges.
Next, I toss the potatoes, sausage, and broccoli together in a large bowl. Then comes my favorite part: pouring the honey mustard glaze over everything. As soon as the glaze hits the bowl, the aroma is incredible—sweet, sharp, and buttery from the smoked sausage. I use my wooden spoon to coat every piece until they shine. I’ve found that if anything isn’t thoroughly coated, it won’t caramelize properly in the oven, so take a moment to really mix well.(See the next page below to continue…)