Easy, Nourishing Beef Sausage & Sweet Potato Sheet Pan Recipe

This beef sausage and sweet potato sheet pan recipe is so quick and easy to make. It’s packed with flavor and will make even your pickiest eaters at least willing to eat their veggies.

Growing up we did not eat a lot of fresh food. Especially not fresh vegetables. My parents attempted gardening a couple of times but never produced more than a tomato here and there. So, what veggies we did have were either frozen or canned. And let me tell you, I can’t stand the taste of canned green beans. 

As a wife and mother you want to provide your family with food that will nourish and strengthen them, especially your children. And with the cost of everything going up and the knowledge of how nutrient depleted a lot of vegetables at the store have become, gardening is almost the only option to getting affordable, nutritious veggies on your table. So that’s what we did, however, when I started gardening, a lot of produce went unused and eventually returned to the compost pile. 

What do you do with fresh vegetables when you don’t know how to use them in a way you will actually want to eat? And how on earth are you going to convince your children to eat vegetables when you can’t stand the taste of them either?

Enter roasted vegetables. 

Who would have thought that vegetables, something I’d always hated, could be so good when cooked under high temperatures? For the first time in my life I found myself eating more vegetables than meat! Now, don’t get me wrong I will always love meat and eat lots of it, however, now I know how to pair garden fresh vegetables with our regeneratively raised meats. 

Even my pickiest eater loves eating roasted sweet potatoes and carrots. He used to vomit from trying new foods but now after participating in the garden and harvesting the veggies, he is eager to eat these foods. 

If you, too, want to eat more vegetables without feeling like you are forcing yourself to consume them but rather enjoy eating them, then you must try this sheet pan recipe. It will change your whole perception on what a plant can taste like. Nourishing food should taste good!

What you need for this recipe

Polish Beef sausage, especially grass fed, is highly nutritious and soooo good. It adds such a delicious aroma and flavor to the vegetables.  

Sweet potatoes will be the main veggie for this dish. You can use any type just be sure to leave the skins on. We use Japanese sweet potatoes since that’s what we have in our backyard. Cut them into about 1 inch cubes and try to make them more or less the same size so that they cook evenly

Onions are amazing when roasted. It brings out their sweetness and they also absorb lots of the juices in the pan. They really are delicious, we typically use yellow onions although you can certainly use whatever kind you’d like.

Bell peppers add visual interest to the sheet pan and turn it into a colorful meal. The thick walls are juicy and tender after roasting.

1/2 pound veggies of choice. This is totally optional. I love using this sheet pan recipe as a way to use up garden fresh veggies. We’ve added green beans, cauliflower, broccoli, carrots, asparagus. The options are endless here.

To season this and turn it into something that will make your taste buds sing, we are going to add paprika, chili powder, onion powder, garlic powder, oregano, salt, and pepper. To make prep even easier in the future, double or triple the seasoning mix and keep it on hand the next time you want to make this.  

Then to top this thing off, we will drizzle some honey over the veggies before cooking. This is optional, but trust me, it is soooo good.

How to cook this sheet pan recipe

First, chop up all the vegetables however you like. About what you could eat in one bite. Cut up the sausages as well either into rounds or julienne cut. 

Once everything is chopped, mix it all together in a large bowl with olive oil. Dump all the veggies and cut up sausages into a large sheet pan. Drizzle the whole pan with some honey and then bake it at 400°F for 35-40 minutes or until the sweet potatoes are done.

It really is as simple as chop and bake.

This recipe could be great to cook when teaching children how to work with a knife. Don’t be afraid of letting your children work with you in the kitchen. You are right there to help them and guide them so they don’t accidentally get hurt. Even just having them nearby where they can see you is great for teaching your children how to cook and prepare food. 

The best part about this recipe is that you can use any vegetables you have on hand. This is great paired with broccoli, cauliflower, asparagus, carrots, parsnips, even just plain potatoes would be amazing in this. It’s endlessly adaptable and makes great leftovers, too. We love adding a fried egg on top in the mornings. 

Don’t throw away your food scraps! The leftover chopped up veggies that you don’t cook can be fed to worms, soldier fly larvae, or even thrown into your broth pot. Cooked scraps can also be fed to chickens or pigs, if you need a little more persuasion to get yourself some feathered or oinking friends. 

I hope you try this recipe and see for yourself that vegetables can actually taste good! Let me know if you’ve tried this and what your thoughts are in the comments. 

Ingredients:

1 lb Polish Beef Sausage

1 lb Sweet potatoes, chopped into 1” cubes

1 bell pepper

1 medium onion

½ lb veggies of choice, optional

⅓ cup olive oil

2-3 tbsp raw honey

Seasoning Mix:

2 tsp sea salt

1 tsp each paprika, onion powder, garlic powder, oregano

½ tsp chili powder

½ tsp black pepper

Directions:

1. Preheat oven to 400°F
2. Chop all veggies, trying to keep them close in size, and slice sausages into rounds
3. In a large bowl add chopped veggies, sausage, olive oil, and seasonings. Mix with tongs until all veggies are well coated.
4. Dump veggies and sausage mix onto a large sheet pan. Spread evenly. Drizzle raw honey over the veggies and sausages. 
5. Bake for 30-40 minutes or until sweet potatoes are cooked through and fork tender.
6. Store leftovers in an airtight container in the fridge. Great the next morning with a fried egg on top.