Sheet pan chicken sausage and sweet potato bowls
Browned chicken sausage, sweet potatoes, broccoli and red onion roasted on one pan with a honey mustard drizzle, four warm lunches with almost no dishes.
- 45 min total
- 12 min hands-on
- Anyone can make this
- Serves 4
- About $2.79 a serving
- 420 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount and pack the rest for the next few days.
Ingredients
For 4 servings.
- 2 sweet potatoes, cut into ¾-inch cubes
- 1 red onion, cut into wedges
- 1 package precooked chicken sausage, sliced into coins
- 3 cups broccoli, florets
- 2 tbsp Dijon mustard
- 1 tbsp honey
From your pantry
- 3 tbsp olive oil, divided
- 1 tsp smoked paprika
- ½ tsp garlic powder
- ¾ tsp salt
- ¼ tsp black pepper
Each serving has about 420 calories, 18 g protein, 39 g carbs and 22 g fat, and costs about $2.79 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No broccoli? Frozen broccoli works.
- No honey? Maple syrup works.
Steps
Tap an underlined word for a quick explanation.
the oven to 425°F.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Cut the sweet potatoes into ¾-inch and the onion into wedges, and the sausage into coins.
Cube. Cubing means cutting food into chunky, even squares, usually three quarters of an inch to an inch. Same-size cubes cook at the same speed and brown on every side.
How you’ll know: Your pieces look like a handful of sugar cubes, a little bigger than diced, all close to the same size.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
On a large , the sweet potatoes and onion with 2 tablespoons oil, the paprika, garlic powder, salt and pepper, and spread them out.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Dolly’s tip: Give everything room. Crowded vegetables steam instead of browning.for 15 minutes.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Timer: 15 min
the broccoli with the rest of the oil, add it and the sausage to the pan, and 12 to 15 minutes more, until the potatoes are tender and at the edges.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
Roast. Roasting means cooking in a hot oven, around 400°F to 450°F, usually spread out on a sheet pan. The dry heat browns the outside and brings out sweetness, especially in vegetables.
How you’ll know: The edges are browned and a little crisp, and a fork slides easily into the thickest piece.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 13 min
Food safety: Rotisserie chicken, deli meat, canned tuna and cooked shrimp are already cooked. Keep them cold until you use them, and heat them until steaming hot if the recipe warms them.
the mustard and honey together and it over the pan.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Drizzle. Drizzling means pouring a thin, slow stream over the top of something. A thin stream spreads a little flavor a long way.
How you’ll know: You see thin lines across the food, not a puddle collecting underneath.
Let it cool for 20 minutes, then divide among 4 containers.
Timer: 20 min
Dolly’s tip: It keeps 4 days in the fridge. Reheat it for about 90 seconds, until the sausage is steaming.
Plan this in Dollop, and get the grocery list
Dollop plans your lunches along with the week’s dinners, puts what you need on the same grocery list, and walks you through each step.
