Step-by-Step Instructions
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Preheat the Oven: Heat your oven to 200°C (180°C fan / Gas Mark 6).
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Parboil the Veggies: Place the potatoes and carrots in a saucepan, cover with cold water, and bring to a boil. Cook for 5 minutes, then drain thoroughly.
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Assemble the Tray: Transfer the sausages, red onion wedges, sliced apple, parboiled potatoes, and carrots into a large roasting tin.
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Season & Roast: Spray generously with low-calorie cooking spray, season with salt and black pepper, and toss everything to coat evenly. Bake for 20 minutes, shaking the tray halfway through.
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Make the Honey-Mustard Glaze: In a small bowl, whisk together the honey, wholegrain mustard, garlic granules, and apple juice.
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Glaze & Finish Baking: Pour the glaze over the sausages and vegetables, tossing to coat well. Scatter fresh thyme sprigs on top and return to the oven for another 20 minutes until the sausages are fully cooked and the vegetables are golden-brown. Serve warm!
Pro Tips for the Best Sausage Traybake
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Even Cooking: Cut the carrots and potatoes into similar-sized pieces so they roast uniformly.
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Safer Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the potatoes crispy.
