This post may contain affiliate links. Please read our disclosure policy.
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 meal is always on our meal prep. It’s great to make on busy nights or to use up whatever is left in the fridge at the end of the week. I have made it with all types of potatoes and green vegetables. Always a delicious hit at the dinner table!
This is so good and quick to prepare for busy nights!
This recipe is in my regular rotation. It is so delicious, so easy to prepare, and comes together so quickly for a weeknight meal! It’s also is great to eat as leftovers throughout the week. Love love it!!
This is a family favorite. We eat it every week! Simple and quick week night meal that also makes great leftovers for next day’s lunch.
So yummy, healthy and easily adaptable. I cleaned out the fridge tonight and made it with leftover veggies and Applegate hot dogs. I also swapped butternut squash for the potatoes.
This is so good! I actually make it as a meal-prep lunch, and if ever I get tired of anything in it, I can just switch up the flavor of sausage, or the veggies. So versatile, and reheats well.
Thank you, Amanda!
This is my Go to meal when i need something i don’t have to stand over stove to make fairly quick or when i don’t have meat thawed out for dinner. This is so good and so easy and leftovers are great for breakfast with an egg! One of mine and my daughter’s favorite meals in constant rotation.
This sauce is seriously so good. I have made it many times and I switch up the veggies and it’s great every time. It has become a family favorite!
So so yummy! This is one of the very first recipes of many that has become a regular “Mary Recipe” in our house. Everything about the flavors is perfect and so easy and the ingredients are actually accessible in our small West Ky town which is the problem I ran into with recipes of some other paleo bloggers. Now anytime my husband or I make something new the other will ask if it’s a Mary Recipe. No need to question more if it is. We both know it will be amazing! Thanks so much!
Can this be frozen before cooking?