Honey Mustard Chicken Sausage Bake

Why I Love This Recipe

• It’s a complete meal on one pan—no extra pots or dishes.

• The honey mustard glaze adds incredible flavor without much effort.

• I can use any veggies I have on hand.

• The chicken sausage makes it hearty and protein-packed without extra cooking.

• It’s perfect for meal prep or weeknight dinners.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Main Dish:

• 12 oz cooked chicken sausage, sliced (I use chicken apple sausage)

• 2 cups Brussels sprouts, halved (about 6 oz)

• 2 cups Yukon gold potatoes, diced into 1-inch pieces (about 2 potatoes)

• 1 cup baby carrots, halved

• 2 tablespoons olive oil

• ½ teaspoon salt

• ¼ teaspoon black pepper

Honey Mustard Glaze:

• 2 tablespoons Dijon mustard

• 2 tablespoons honey

• 1 tablespoon olive oil

• 1 tablespoon apple cider vinegar

• ¼ teaspoon salt

• ¼ teaspoon black pepper

Directions

1. I preheat the oven to 400°F.

2. I arrange the sliced sausage, halved Brussels sprouts, diced potatoes, and halved baby carrots on a sheet pan.

3. I drizzle everything with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss everything together directly on the pan to coat evenly.

4. I place the sheet pan in the oven and bake for 20 minutes.

5. While that cooks, I whisk together the honey mustard glaze: Dijon mustard, honey, olive oil, apple cider vinegar, salt, and pepper in a small bowl until smooth.

6. After 20 minutes, I remove the pan from the oven, toss the veggies and sausage, then brush everything generously with the honey mustard glaze. I save any extra glaze for dipping.

7. I return the sheet pan to the oven and bake for another 15 minutes, until the vegetables are tender and caramelized.

I serve it warm, and sometimes drizzle a little extra glaze on top for more flavor.

Servings and Timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

• I sometimes swap the carrots for sweet potatoes or butternut squash for a fall twist.

• For more green veggies, I add broccoli florets or zucchini in the last 15 minutes of baking.

• If I want extra heat, I stir a little hot sauce into the glaze.

• Turkey sausage, kielbasa, or even plant-based sausage also work well in this dish.

Storage/Reheating

• I store leftovers in an airtight container in the fridge for up to 4 days.

• To reheat, I use the oven at 350°F until warmed through or microwave individual portions.

• I usually drizzle on a bit more glaze or olive oil if the veggies need a little moisture after reheating.

FAQs

Can I use raw sausage instead of cooked?

I prefer pre-cooked sausage to keep it quick and easy. If I use raw sausage, I cook it separately first or bake it longer to ensure it’s fully done.

Is the honey mustard glaze sweet?

Yes, it has a natural sweetness from the honey balanced by tangy Dijon and vinegar. I adjust the honey to make it sweeter or milder depending on my taste.

Can I use other vegetables?

Definitely. I use whatever I have—zucchini, bell peppers, red onions, or sweet potatoes all work great.

Can I make this ahead of time?

Yes. I prep all the ingredients ahead and store them separately. When ready to cook, I toss everything on the sheet pan and bake fresh.

What should I serve with this?

It’s great on its own, but I’ve served it with a simple green salad, crusty bread, or a scoop of quinoa or rice when I want to stretch it further.

Conclusion

This Honey Mustard Chicken Sausage Bake is the kind of easy, flavorful dinner I come back to again and again. It’s customizable, satisfying, and the sweet-tangy glaze brings everything together beautifully. With just one pan and simple ingredients, I’ve got a complete meal that feels comforting but light—and that’s my kind of cooking.

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