Honey Mustard Sausage Traybake

Easy Honey Mustard Sausage Traybake (10 Minutes Prep 40-50 minutes bake)

There are days when I absolutely love spending hours in the kitchen... and then there are days when I just want to throw everything onto a tray, shove it in the oven, and let dinner cook itself.

This Easy Honey Mustard Sausage Traybake is exactly that kind of meal. It takes less than 10 minutes to prepare, uses everyday ingredients, and leaves you with minimal washing up. Honestly, what's not to love?

The best part? It's one of those wonderfully forgiving recipes that you can adapt to whatever vegetables you already have hiding in the fridge or freezer. My go-to combination is sausages, potatoes, carrots and onions, but I've made it with parsnips, butternut squash, peppers and even frozen sprouts.

Yes... frozen sprouts.

Before anyone judges me, we've actually done a side-by-side taste test at home, and once they're roasted until they're beautifully caramelised, you genuinely can't tell the difference. They're cheaper, they don't go off in the fridge, and they make weeknight dinners so much easier.

As long as you've got your sausages, potatoes and that sticky, sweet and tangy honey mustard sauce, the rest is completely up to you. It's the perfect "use up what you've got" dinner, which makes it ideal before the weekly food shop.

Whether you're cooking for the family, meal prepping lunches, or simply need an easy midweek dinner that everyone will happily eat, this sausage traybake is one you'll come back to again and again.

Serves 4

Ingredients

For the Honey Mustard Sauce

• 100g honey

• 2 heaped tbsp wholegrain mustard

• 1 tbsp Dijon mustard

• ½ tsp garlic granules

• 1 tsp onion powder

• Salt and black pepper, to taste

For the Traybake

• 8 sausages of your choice, cut in half (I always use kitchen scissors—much quicker!)

• 3 onions, cut into sixths to create chunky petals

• 4 large carrots, sliced into thick coins

• Around 800g potatoes, cubed (no need to peel unless you want to)

• 1 tbsp oil

• Optional: 150g frozen Brussels sprouts, defrosted until fork tender (or use fresh)

• Optional additions: parsnips, sweet potatoes, butternut squash or peppers

Method

1. Preheat your oven to 200°C (180°C fan).

2. Line a large baking tray with baking paper or foil if you'd like easier washing up.

3. Add the potatoes and carrots to the tray, drizzle with the oil and toss to coat.

4. Roast for 20 minutes.

5. Add the onions, sausages and sprouts (or peppers if using) to the tray.

6. Pour the honey mustard sauce evenly over everything.

7. Return to the oven and bake for 15 minutes.

8. Give everything a really good toss so the vegetables and sausages are coated in the sticky sauce.

9. Bake for a final 5 minutes, until the sausages are cooked through and everything is beautifully golden, caramelised and sticky.

Tips

• Swap the potatoes for sweet potatoes for a sweeter twist.

• Add root vegetables like parsnips or butternut squash in with the carrots at the beginning as they take longer to cook.

• Bell peppers, courgettes or broccoli can be added later with the sausages.

• Leftovers reheat brilliantly in the air fryer and make a fantastic lunch the next day.

If you're anything like me, you'll soon find yourself making this on repeat. It's cheap, comforting, endlessly adaptable and proof that a delicious homemade dinner doesn't have to involve hours in the kitchen. Sometimes the simplest recipes really are the best. If you want to zhoosh it up a bit you could always mix a little mayo and sour cream with some srircha and garlic powder for a spicy garlicky hit to drizzle over the top.