A midweek win, minimal prep, one tray, and everything cooks together. This sausage tray bake is simple, hearty, and full of flavour, with a sweet mustard glaze to bring it all together. Easy, filling, and no fuss.
Ingredients
1 small turnip (or ½ large), peeled
½ leek
2–3 large carrots, peeled
3 cloves garlic
1 tbsp thyme
Salt and pepper
Olive oil
8 pork sausages
2 tbsp honey
2 tbsp wholegrain mustard
Method
Preheat the oven to 200°C.
Peel and wash the turnip, then cut it into evenly sized chunks. Peel and wash the carrots, then slice into large pieces, similar in size to the turnip. Slice the leek in half lengthways, rinse well between the layers, shake off any excess water, then slice into thick half moons. Peel the garlic cloves and cut them in half.
Add the turnip, carrots, leek, garlic, and thyme to a large ovenproof dish. Drizzle generously with olive oil, season well with salt and pepper, and toss everything together with your hands.
Place the sausages on top and bake for 25–30 minutes, turning the sausages and tossing the vegetables halfway through, until the sausages are golden and the vegetables are cooked but still have a slight bite.
Meanwhile, mix the honey and wholegrain mustard together in a small bowl.
Remove the tray from the oven after 25 minutes, pour over the honey mustard mixture, and gently toss everything together. Return to the oven at 180°C for a further 10–12 minutes until sticky and glazed.
Serve with mashed potatoes.
