I spread everything onto the sheet pan in an even layer. If the vegetables are piled too closely, they’ll steam instead of roast, so I like to give them a little breathing room. Into the oven they go, and halfway through, I give everything a quick stir to ensure the sausage crisps evenly. By the time the glaze thickens and the potatoes reach that perfect golden-brown, my whole kitchen smells like sweet mustard, smoked meat, and warm spices.
When I finally pull the sheet pan from the oven, I let everything rest for just a minute so the glaze can settle and stick to all the edges. The potatoes come out tender on the inside and crispy on the outside, the sausage gets those deep caramelized spots, and the broccoli gets that roasted nuttiness I love. It all comes together in the most satisfying way.
Pro Tips for Best Results
I tested this recipe three different ways before finding the perfect balance, and one thing I learned is that cutting the potatoes small really matters. If they’re too big, they won’t cook fully by the time the sausage and broccoli finish. Keeping everything bite-sized ensures each ingredient roasts evenly and gets caramelized in all the right spots.
Another tip that changed the game is preheating the sheet pan. If you want ultra-crispy potatoes, stick the empty pan in the oven while it preheats. When you add the ingredients, they start sizzling immediately. I’ve tried it both ways, and trust me, the difference is huge—crispy edges every single time.
Don’t skip stirring everything halfway through cooking. I used to skip this step thinking it didn’t matter, but it absolutely does. The glaze needs movement to prevent burning in certain spots, and flipping everything helps the sausage brown evenly. It also gives the potatoes a chance to crisp on multiple sides.
Finally, adjust the glaze to your taste. Sometimes I add a touch more mustard if I’m in the mood for tangy, or extra honey when I want comfort-sweet. This recipe is wonderfully flexible, and the glaze is where you can really make it your own.
Common Mistakes to Avoid
I made the mistake once of cutting the potatoes too large, and they ended up undercooked while everything else was perfect. Don’t do what I did—keep them small, and you won’t have to worry about uneven cooking. If you’re unsure, err on the smaller side.
Another mistake I made early on was overcrowding the sheet pan. When everything is piled on top of itself, nothing roasts—it just steams. The vegetables become soft and mushy instead of crispy and caramelized. If your ingredients don’t fit comfortably on one pan, simply use two.(See the next page below to continue…)