Ingredients
Scale
- 12 oz apple chicken sausage, sliced into rounds
- 1 lb baby potatoes, halved or quartered depending on size
- 2 cups raw broccoli florets
- ½ large red onion, sliced
- Lemon, for finishing
Honey Mustard Sauce
- 3 tablespoons olive oil
- 2 tablespoons dijon mustard
- 1½ tablespoons honey
- 1 teaspoon apple cider vinegar
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
Instructions
- Preheat your oven to 425°F. Line an extra-large sheet pan with parchment paper.
- Whisk together 3 tablespoons of olive oil, 2 tablespoons dijon mustard, 1½ tablespoons honey, 1 teaspoon apple cider vinegar, 1 teaspoon kosher salt, ½ teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon onion powder until fully combined.
- Add the halved baby potatoes to the sheet pan. Toss with about 1 tablespoon of the honey mustard sauce and spread into an even layer.
- Roast the potatoes for 15 minutes to give the potatoes a head start.
- Remove the pan from the oven and add the sliced apple chicken sausage, broccoli florets, and the sliced red onion.
- Drizzle the remaining honey mustard sauce over everything. Toss well to coat, then spread into an even layer. Avoid overcrowding to ensure everything cooks evenly and caramelizes.
- Roast for 10 minutes and stir. Bake for another 10-15 minutes until the potatoes are tender, sausage is browned, and broccoli has crispy edges. Broil for 1-2 minutes for extra color and caramelization as needed.
- Finish with a squeeze of fresh lemon juice right before serving!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main
- Method: Oven