One pan dishes make perfect weeknight meals, and this one pan hot honey roasted sausage tray bake is a crowd pleaser.
The hot honey provides a gentle warmth and sweetness (and you could easily up the amount for a more powerful flavour).
You can use any roasting vegetables that you (or your kids!) will like. It’s really versatile in that way. You can serve as is or with lots of different carbohydrates – it goes well with crusty bread, on top of pasta, or rice. It’s also great with my quinoa and lentil salad on the side.
Ingredients, Substitutions and Variations
- Sausages – your sausages are key. Use a good quality one. Pork is best, but turkey would work too.
- Olive oil – olive oil will give the best flavour for roasting here, but vegetable oil will also be ok.
- Garlic – the sweet roasted garlic cloves are the biggest treat in this dish! Use as many as you like.
- Bell peppers, courgettes and mushrooms – you can add any other roasting vegetables that you like. Onions, carrots and potatoes would all work well.
- Hot honey and red wine vinegar– these combine to make your sweet, spicy, sharp glaze. It’s divine!
How to Cook the Tray Bake
Roast the sausages in the oven for an initial 15 minutes on a large ovenproof tray.
Add the courgettes, peppers, mushrooms, garlic and oil. Return to the oven for another 15 minutes.
Make the glaze by combining hot honey and red wine vinegar.
Drizzle over the tray bake and return to the oven for another 10 minutes.
Top Tips
- Cooking your sausages My recipe precooks the sausages in the oven for 15 minutes before adding the vegetables. If you’re in more of a hurry, you can fry them for 5 minutes then add to a roasting dish with the vegetables.
- Roasting evenly To make sure your vegetables roast evenly, cut them all to similar size pieces.
- Check the sausages are cooked Make sure your sausages are cooked all the way through before serving. To check, you can cut one in half – if there is any pink in the middle, it’s not cooked yet.
One Pan Hot Honey Sausage and Vegetable Tray Bake
Ingredients
- 6 sausages good quality
- 1 bulb garlic
- 1 courgette medium
- 2 bell peppers any colours
- 250 grams chestnut mushrooms
- 1 tablespoon olive oil
- 2 tablespoon hot honey
- 1 teaspoon red wine vinegar
Instructions
- Preheat the oven to 200 degrees Celsius.
- Put the sausages in a high sided roasting dish. Put in the oven for 15 minutes, until starting to colour.
- Meanwhile, cut the ends off the courgette. Slice in half lengthways, then cut into bite size slices. Cut the bell peppers into similar size pieces. If the mushrooms are large, cut in half. Separate the cloves from your garlic bulb and peel.
- After 15 minutes, remove the sausages from the oven and add your vegetables. Drizzle with olive oil, give the pan a shake and return to the oven.
- Whisk together the hot honey, red wine vinegar, a splash of hot water and a pinch of salt. When the vegetables have been roasting for 15 minutes, remove from the oven and drizzle over the hot honey mix.
- Return to the oven for another 10 minutes until the vegetables are soft and the sausages are golden.
Video
Easy, no fuss, but utterly delicious