12 oz chicken or turkey sausage, sliced

2 large sweet potatoes, cubed

3 cups broccoli florets

2 tbsp unsalted butter

3 cloves garlic, minced

3 tbsp honey

2 tbsp low-sodium soy sauce (or gluten-free tamari)

1 tbsp apple cider vinegar

Salt and pepper, to taste

2 tbsp fresh parsley, minced

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Preheat oven to 400°F (200°C).
Arrange the sliced sausage, cubed sweet potatoes, and broccoli florets in an even layer on a large sheet pan.
In a small saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Stir in honey, soy sauce, apple cider vinegar, salt, and pepper. Simmer for 2-3 minutes to blend flavors.
Pour the sauce over the sausage and vegetables. Toss to coat evenly.
Roast in the oven for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and sausage is browned.
Sprinkle with fresh parsley before serving.

Use smoked sausage for a richer flavor.

Substitute broccoli with Brussels sprouts, zucchini, or bell peppers.

For a spicy kick, add red pepper flakes to the sauce.

Maple syrup can be used instead of honey for a different sweetness.

Make it vegetarian with tofu or tempeh (adjust roasting time).