Honey and Mustard Sausage Tray Bake
Easy honey mustard sausage tray bake made in one pan. A healthy, family-friendly dinner high in protein and fibre.
Servings: 3
Calories: 599kcal
Ingredients
- 6 Pork sausages
- 1 Leek sliced
- 2 Bell peppers cut into chunks
- 16 Cherry tomatoes
- 400 g Potato peeled and cut into small chunks
- 100 g Carrots peeled and cut into small chunks
- 2 tablespoon Olive oil
- 3 tablespoon Honey
- 2 tablespoon Wholegrain mustard
Instructions
- Preheat your oven to 200°C/180°C(fan)/400°F/Gas 6.
- In a large mixing bowl, combine 2 tablespoon Olive oil, 2 tablespoon Wholegrain mustard and 3 tablespoon Honey.
- Add 1 Leek, 2 Bell peppers, 16 Cherry tomatoes, 400 g Potato and 100 g Carrots to the bowl and mix well to coat everything in the dressing.
- Spread the coated veg over a large baking tray and add 6 Pork sausages. Brush any remaining dressing over the sausages.
- Put into the oven and cook for 40 minutes, mixing everything around halfway through.
Notes
- Make sure all the ingredients for the honey and mustard sausage traybake are spread out in a single layer on the baking tray. If they are on top of each other, then the vegetables tend to steam, rather than roast, and stay quite soft rather than crispy. If you don't have one large baking tray, separate the mixture into two smaller ones.
- Cut potatoes into even-sized pieces so they cook evenly.
- Turning sausages halfway ensures even browning.
- For extra crispness, finish under the grill (broiler) for 2-3 minutes.
- The cooking times are for thicker pork sausages, if you are using thinner chipolatas, the cooking time will vary.
Nutrition
Serving: 1portion | Calories: 599kcal | Carbohydrates: 57g | Protein: 30g | Fat: 30g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 1763mg | Potassium: 1113mg | Fiber: 7g | Sugar: 27g | Vitamin A: 9000IU | Vitamin C: 154mg | Calcium: 68mg | Iron: 3mg
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