Spoon Simple
Sheet Pan Sausage and Broccoli with Mustard Glaze
An incredibly easy weeknight meal featuring savory Italian sausage, tender broccoli florets, and a zesty mustard glaze, all roasted together on one pan. Minimal cleanup and maximum flavor!
Prep 10 min
Cook 25 min
Total 35 min
Serves 4
Ingredients
Step 1 — For the Sheet Pan
- 1 pound fully cooked Italian sausage (sweet or hot), cut into 1-inch pieces
- 1 large head broccoli (about 1.5 lbs), cut into bite-sized florets
- 1 red bell pepper, seeded and chopped
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and freshly ground black pepper to taste
Step 2 — For the Mustard Glaze
- 3 tablespoons Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 tablespoon apple cider vinegar
- 1 teaspoon dried Italian seasoning
Instructions
- 1
Preheat Oven and Prepare Pan
Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper for easier cleanup.
- 2
Toss Vegetables and Sausage
In a large bowl, combine broccoli florets and chopped red bell pepper. Add the sausage pieces. Drizzle with olive oil, sprinkle with garlic powder, onion powder, salt, and pepper. Toss to coat everything evenly.
- 3
Roast
Spread the mixture in a single layer on the prepared baking sheet. Roast for 15 minutes.
- 4
Make Glaze and Finish Roasting
While the sausage and vegetables roast, whisk together Dijon mustard, honey (or maple syrup), apple cider vinegar, and Italian seasoning in a small bowl until smooth. After 15 minutes, remove the baking sheet from the oven. Drizzle the mustard glaze over the sausage and vegetables, tossing gently to coat. Return the sheet pan to the oven and roast for another 10-15 minutes, or until the broccoli is tender-crisp and lightly browned, and the sausage is heated through.
Nutrition per serving: 520 cal · 32g protein · 30g carbs · 30g fat · 8g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
