Sheet-Pan Hot Honey Sausage with Sweet Potatoes and Green Beans

By Sprig Originals ✓ · cooked up in Sprig

Everything roasts on one tray: smoky sausage coins, sweet potato chunks that go caramelized at the edges, and green beans that blister and stay snappy. A quick stir of honey, hot sauce and mustard gets brushed on at the end so it turns sticky instead of burning. Dinner, one pan, forty minutes, and about three things to wash.

Ingredients

• 2 lb sweet potatoes, peeled and cut into 1-inch chunks
• 1 large red onion, cut into thick wedges
• 3 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 14 oz smoked sausage or kielbasa, sliced into 1/2-inch coins
• 12 oz green beans, trimmed

• 3 tbsp honey
• 1 tbsp hot sauce
• 1 tbsp Dijon mustard

Instructions

1. Heat the oven to 425°F and set a rack in the middle. On a large rimmed sheet pan, toss the sweet potato chunks and red onion wedges with 2 tablespoons of the olive oil, the smoked paprika, garlic powder, salt and pepper until evenly coated, then spread into a single layer with a little space between pieces.
2. Roast for 20 minutes, until the sweet potatoes are just tender at the edges and starting to brown underneath.
3. Pull the pan out and push the vegetables toward the center. Add the sausage coins and green beans, drizzle with the remaining 1 tablespoon olive oil, and toss everything together right on the pan, then spread back out in one layer. Return to the oven for 15 minutes.
4. While it roasts, stir the honey, hot sauce and Dijon together in a small bowl.
5. Take the pan out, drizzle the hot honey mixture over everything and toss quickly to coat. Roast 5 minutes more, until the glaze is sticky and the sausage edges are browned. Let sit 3 minutes, then serve straight from the pan.

Chef's tips

Nutrition (per serving, estimated)

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