Honey Mustard Sausage Tray Bake

Recipe tags

• Family Favourite
• One Pot
• Dinner
• Slow Sundays

Ingredients

• 8 items Pork Sausages
• 150 g Carrots
• 1 item Red Onion
• 750 g Baby Potatoes
• 2 items Red Peppers
• 2 tbsp Honey
• 1 tbsp White Wine Vinegar
• 1 tsp Garlic Granules
• 1 pinch Pepper
• 2 tbsp Olive Oil
• 2 tbsp Wholegrain Mustard
• 1 tsp Dried Thyme
• 1 pinch Salt

Method

1. Preheat the oven to 200°C fan/220°C/Gas 7.
2. Halve the baby potatoes. Peel the carrots and cut them into chunky batons.
3. Add the potatoes and carrots to a large roasting tray, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Toss well and roast for 15 minutes.
4. While the potatoes and carrots are roasting, deseed the red peppers and cut them into chunks. Peel the red onion and cut it into wedges.
5. Mix the honey, wholegrain mustard, white wine vinegar, remaining olive oil, dried thyme and garlic granules in a small bowl to make the glaze.
6. Remove the tray from the oven. Add the sausages, red peppers and red onion, then pour over around two-thirds of the honey mustard glaze. Toss the vegetables gently to coat and turn the sausages in the glaze.
7. Return to the oven for 20 minutes, then turn the sausages and vegetables. Brush or spoon over the remaining glaze.
8. Roast for another 10–15 minutes, until the sausages are cooked through, the potatoes are tender and golden and the vegetables have started to caramelise around the edges.
9. Serve straight from the tray, spooning any sticky honey mustard juices over the sausages and vegetables.

Notes

• Sticky honey mustard sausages roasted with golden baby potatoes, carrots, peppers and red onion. Everything cooks together in one tray for an easy, flavour-packed family dinner with minimal washing up.

Tips

• Give the potatoes and carrots their 15-minute head start before adding the sausages and softer vegetables. This helps everything finish cooking at roughly the same time.
• Cut the potatoes and carrots into similar-sized pieces so they roast evenly.
• Use a large roasting tray and avoid overcrowding it. The vegetables will roast and caramelise better if they have some space.
• Keep some of the glaze back until later in the cooking time. This gives the sausages a stickier finish without the honey catching too early.

Swaps and substitutes

• Pork sausages: Use chicken, turkey, vegetarian or plant-based sausages.
• Baby potatoes: Swap for regular potatoes cut into small chunks.
• Wholegrain mustard: Dijon mustard works, although the glaze will be smoother and slightly stronger. You won't need as much.
• Parsnips, courgettes or chunks of butternut squash can be used depending on what you have.

Equipment and cleaning

• This is a fairly low-washing-up meal because most of the cooking happens in one tray. The honey mustard glaze can become sticky around the edges, so soak the roasting tray in hot soapy water while you eat. If the glaze has caramelised heavily, adding a little hot water to the warm tray first will help loosen it before washing.

No-waste tips

• Leftover vegetables: Add any spare peppers, carrots or onions to another tray bake, pasta sauce, soup or stir-fry.
• Extra baby potatoes: Roast them at the same time and use them cold in a potato salad or reheat them with another meal.