Sausage, Potato & Broccoli Sheet Pan Dinner with Maple Dijon Dip

There’s nothing better than a sheet pan dinner that’s ready in 30 minutes. And this sausage, potato and broccoli sheet pan dinner is just that. Serve it with a maple dijon dip on the side and you’re all set.

Whenever we’re stuck on what to make for dinner, you can bet it’s going to be either a stir fry like this, a simple pasta or a sheet pan dinner. I love the ease of throwing everything on a baking sheet and letting the oven do most of the work. The only thing you really need to do is get the timing right. Potatoes are usually going to take longer than the veggies, like broccoli. So giving the potatoes a bit of a head start in the oven solves that. Of course, I love having a little dip for the potatoes and sausage, so whipping up a grainy dijon maple dip is a great idea too.

Ingredients

Here’s everything you’ll need to make this easy, hands-off sausage, potato and broccoli sheet pan dinner.

• mini potatoes, halved
• extra virgin olive oil
• sausages (you choose! Pork, chicken, beef, etc all work here)
• broccoli
• mayonnaise
• dijon mustard
• maple syrup
• grainy mustard
• fresh dill (optional)

How to Make This Sausage, Potato and Broccoli Sheet Pan Dinner

Preheat the oven to 425℉. Place the halved potatoes in a large bowl and toss with 1 1/2 tbsps olive oil and season well with salt and pepper. Place on a large rimmed baking sheet and spread them out, cut side down. Transfer to the oven and cook for 15 minutes.

Meanwhile, heat a medium sized skillet over medium heat and drizzle with a tiny splash of olive oil, just so the sausages don’t stick. Once hot, add the sausages and cook, searing until lightly browned on all sides, about six minutes total. Adjust the heat as necessary to avoid burning.

Pour the broccoli into the same bowl used for the potatoes and toss with the remaining 1 tbsp of olive oil and season well with salt and pepper.

After the potatoes have been in the oven for 15 minutes, remove the baking sheet and move the potatoes to one side. Add the sausages and broccoli and return to the oven. Cook for 12 to 14 minutes, until everything is cooked through and the sausages reach an internal temperature of 160℉ for pork.

While everything is in the oven, make the dip. In a small bowl, whisk together the mayonnaise, dijon, maple syrup and grainy mustard until smooth. Season with a small pinch of salt and pepper.

Divide the sausage, potatoes and broccoli onto plates and garnish the potatoes with dill (if using). Serve with the dip and enjoy!

Tips

• Sear the sausages first: this helps to reduce the amount of time they’ll need in the oven, so the broccoli and sausage can cook at the same time. It also provides a bit more flavour from browning them first in a pan. You can just throw them in the oven without searing if you really want, it’s just my preference to brown them a bit first. They will take about 25 minutes or so in the oven without searing them first.
• Temp the sausages: to avoid overcooking the sausages and having them dry out, it’s a good idea to temp them using an instant read thermometer. See products below for the one I use at home.
• Check the broccoli: the broccoli can be done before the sausage and potaotes depending on how small they were chopped. Check on them a few minutes before to avoid overcooking them.

Options and Alternatives:

• Pork sausage: use a chicken, beef or other type of sausage here. Use whatever you like the best. I usually have hot Italian on hand so tend to use that the most. 
• Swap the veggies: use broccolini or cauliflower for the broccoli. Use sweet potato instead of regular potatoes, simply slice them in large rounds or quarter them in large wedges.

Storage & Prep

Store leftovers in a sealed container in the fridge for up to three days.

Prep the broccoli and potatoes in advance and warm in the oven before enjoying.

Ingredients and Products I Recommend

Kosher salt: I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Instant read thermometer: I love this one from ThermoWorks as it’s accurate and always reliable. Plus it’s simple and easy to use.

Large Baking Sheet: I love these large baking sheets as they’re easy to clean, large, and evenly cook your food. Plus they’re made from stainless steel. They also come with racks which are really helpful when you’re cooking or baking something that needs to be elevated to get crispy, like chicken wings.

More Sheet Pan Dinners

• Sheet pan miso brown butter chicken with sweet potato and broccolini
• Greek style pork tenderloin sheet pan dinner with potato wedges and veggies
• Greek whole roast chicken with potatoes and caramelized lemon
• Sheet pan za’atar roasted veggies

I hope you love this sausage, potato and broccoli sheet pan dinner. If you make it be sure to leave a comment and a rating below. I love hearing from you! Enjoy 🙂

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