Sheet-Pan Smoky Sausage with Sweet Potatoes and Green Beans

By Sprig Originals ✓ · cooked up in Sprig

A whole Southern-style supper on one tray: chunks of smoked sausage roast alongside caramelized sweet potatoes, sweet peppers and green beans, then get finished with a quick honey-vinegar glaze that goes sticky under the broiler. Ten minutes of chopping and the oven does everything else.

Ingredients

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

• 2 tbsp honey
• 1 tbsp apple cider vinegar

Instructions

1. Heat the oven to 425°F and put a large rimmed sheet pan (about 13x18 inches) on the middle rack while it preheats.
2. On a cutting board or in a big bowl, toss the sweet potato chunks and onion wedges with 2 tablespoons of the olive oil, the Cajun seasoning, smoked paprika, garlic powder and salt. Carefully pull out the hot pan, spread the vegetables over it in a single layer, and roast for 20 minutes.
3. Meanwhile, toss the sausage coins, bell pepper and green beans with the remaining 1 tablespoon olive oil. Pull the pan out, flip the sweet potatoes with a spatula, scatter the sausage mixture over the top, and spread everything back into one loose layer.
4. Return to the oven and roast 15 to 18 minutes more, until the sweet potatoes are tender when pierced, the beans are blistered in spots and the sausage edges are browned.
5. Stir the honey and vinegar together, drizzle over the whole pan, and broil on high for 2 to 3 minutes until glossy and slightly charred at the edges. Toss right on the pan and serve hot.

Chef's tips

Nutrition (per serving, estimated)

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