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This sausage, potato, and broccoli sheet pan supper is Whole30 friendly and comes together in just 30 minutes. It is marinated in a savory sauce that takes this simple meal to a whole new level!
Anyone else love a sheet pan supper or meal that can be made in ONE pot or ONE pan? I don’t know about you, but for me, less dishes = more happiness. I am a big meat and potatoes kinda gal if you couldn’t already tell, so this combo of sausage, potato, and broccoli is RIGHT up my alley! It’s hearty and makes a ton of leftovers, so you are technically multi-tasking. Making dinner AND meal prepping for lunches and other dinners throughout the week at the same time!
Which sausage should I use?
I like using Applegate Chicken & Apple Sausage, or their Italian Chicken Sausage works great for this, as well. Any type of chicken sausage cut into ½-1-inch rounds will work for this recipe. I like to use pre-cooked sausage.
The simple marinade/sauce that goes over this is so versatile. You can really combine any meat and veggies and potatoes with the sauce and I can guarantee it will turn out tasty! The pan is your oyster. or whatever. LOL feel free to get creative!
The rule of thumb for sheet pan dinners is to make sure that everything is relatively the same thickness. The potatoes take a bit longer to cook than the sausage and broccoli in this meal, so we add them about 15 minutes after the start of cook time to even things out.
I like to dip this in some Whole30 compliant ranch dressing – Tessemae’s is my absolute favorite! I get it on Thrive Market, which is an awesome online health food store. They sell a ton of Whole30 compliant pantry items for less than retail price! Think Whole Foods meets Costco.
Oh and PS – if you aren’t a broccoli fan, try this. You may just become one 🙂
If you’re looking for some other sheet pan meals to try, be sure to check out my Sheet Pan Italian Sausage and Peppers, Sheet Pan Pesto Salmon, or Sheet Pan Southwest Breakfast Potatoes! You could even try my “one skillet” Pan-Seared Chilean Sea Bass with Lemon Caper Butter!
Ok, let’s get cookin’!
Sausage, Potato & Broccoli Sheet Pan Supper
Video
Ingredients
- 1 package of 4 Applegate Chicken & Apple Sausage, cut into ½ inch thick pieces, or chicken sausage of choice
- 6-8 medium-sized red potatoes, cut into 1-2 inch cubes
- 1 head broccoli (or 12 oz package), chopped into florets
- ⅓ cup olive oil , or avocado oil
- ¼ cup coconut aminos
- 2 tbsp dijon mustard
- 1 tbsp Frank's Red Hot, or other hot sauce
- 2 cloves garlic, minced
- 1 tsp onion powder
- 1 tsp sea salt
- ½ tsp red pepper flakes, more or less depending on how spicy you like things!
Instructions
- Preheat oven to 425. Line a large sheet pan with parchment paper. Add diced potatoes to a medium sized bowl. Add chopped sausage and broccoli to a separate bowl.
- Whisk remaining ingredients together to create the marinade/sauce. Pour half over the potatoes, and half over the sausage/broccoli. Mix well using your hands so all pieces are covered. I like to massage the oil into the broccoli - it creates the BEST flavor and crispiness!
- Add ONLY the potatoes to the pan, and bake for 15 minutes. Remove the pan from the oven and add the sausage and broccoli to the potatoes. Toss everything together and then spread back out evenly. Return to the oven for an additional 15 minutes.
- Check to see how browned everything is - if you like super crispy broccoli and potatoes like I do, add an additional 5 mins to the timer. Remove, serve with some Whole30 approved ranch dressing (Tessemae's is my favorite!) and enjoy!
Nutrition
All nutrition facts are an estimate and automatically calculated. While I fact check them using My Fitness Pal, please note that they may not always be 100% accurate and depend on ingredients used. Weigh your total and divide by the number of servings for the most accurate grams per serving size.
This was delicious and easy. Thanks for sharing.
Thanks Shirley!
Would this freeze okay? It’s just me and I’d love to freeze some for another week.
Hi Tricia – I believe it would freeze just fine!
I have made this multiple times. It is so good. I typically only use half the sauce. I use Gilbert’s chicken sausage. Yum!!
Thanks Missy! So glad you like it!
As I said on Instagram, this was SO FREAKING GOOD!!! I decide to also add a red onion, red pepper and yellow pepper for even more veggies and leftovers. I served over cauliflower rice and fresh spinach, and we drizzled tessemades buffalo ranch and a tad more of hot sauce. OMG. This will now be a weekly staple. Your marinade is what this recipe is all about – 🤤🤤🤤. I’m so full, but already looking forward to the leftovers! Thank you for sharing this recipe.
Thank you so much, Jaclyn! I am so glad you like it!
We made this for dinner tonight and it was so delicious. Lots of flavour. It was enjoyed so much by the entire family that it will definitely be made again! I cannot wait to eat the leftovers for lunch tomorrow!
Thank you, Heather! So glad you enjoyed it!
Holy Moly!! There are lots of great reasons to love this recipe. It’s fast, easy, dirties one pan and tastes delicious. But, the MOST important reason to make this recipe is for the marinade/sauce. I dare you to not lick the bowl clean, seriously try. This sauce is so good it is my Whole30 equivalent to licking cookie batter off if the beaters. So yummy!!!
Thanks Sarah! Glad you like it!!
So good! And so easy! Made extra and saving some for meal prep lunches. I added cauliflower to mine as well. I wish I would have just don’t more broccoli though. So good exactly how she has it written! Topped mine with Primal Kitchen Ranch just because I like it better than Tessamaes.
Thank you, Tessa! Glad you enjoyed it 🙂
Make this probably every other week! Leftovers are sooo good with kale and eggs too!
I can’t stop making this. It’s on rotation every few weeks in my house because it’s easy to make, it tastes so good and also reheats well as leftovers.
This recipe is soooooo easy and delicious! Wins over my 18 mo old as well as my very picky husband. We’ve made it 3 times over the last month and a half- an almost weekly staple at this point.
I’m so glad to hear that! Thank you!