This maple mustard sausage tray bake is one of those meals that feels almost too easy to count as cooking, but it delivers big on flavour and comfort. Juicy sausages are roasted alongside sweet potato, pumpkin, and colourful bell peppers, all tossed in a simple maple mustard glaze that caramelises beautifully in the oven. It’s hearty, wholesome, and exactly the kind of recipe I turn to on busy weeknights when I want something fuss-free but still nourishing.
Unlike a sheet pan dinner where the vegetables are spread out to crisp up, a tray bake is meant to be cooked all together in one dish. The sausages release juices that mingle with the glaze, softening the vegetables and creating a comforting, flavour-packed base. It’s less about crispy edges and more about everything soaking up those delicious flavours.
If you’re feeding a hungry household or just yourself, this is a tray bake dinner that ticks all the boxes: simple, flavourful, and a little bit cosy.
Love simple dinners? Try my Sheet Pan Chicken Fajitas or this quick Honey Mustard Salmon Sheet Pan!
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Ingredients & Substitutions
- Sausages: Use your favourite! Pork, chicken, or beef sausages all work beautifully. Select a high-quality sausage with generous seasoning.
- Sweet Potato: Adds natural sweetness and becomes wonderfully caramelised. You could substitute them with carrots or parsnips.
- Pumpkin: Butternut pumpkin (squash) works especially well.
- Bell Peppers: Zucchini or red onions make a nice alternative.
- Green Beans: Any green vegetable of choice, like broccoli or Brussels sprouts.
- Dijon Mustard: Brings a gentle tang to the glaze. Wholegrain mustard works too, but avoid hot English mustard as it will overpower the dish.
- Maple Syrup: A touch of sweetness that helps everything caramelise. Honey works as a substitute, though it will have a slightly different flavour.
- Garlic: Crushed fresh garlic is best, but garlic powder can also be used.
- Olive Oil: Any neutral cooking oil will do if you don’t have olive oil handy.
Recipe Tips
- Use baking paper or foil to save on scrubbing afterwards – especially if your glaze caramelises onto the tray.
- If you’re short on time, cut the veggies smaller so they cook more quickly.
- Feel free to add in other vegetables you have on hand…this recipe is very forgiving.
- Leftovers are delicious for lunch the next day, especially tucked into wraps or on top of salad greens.
How to Make Sausage Tray Bake
Step 1: Preheat your oven to 200°C (400°F).
Step 2: Toss the sweet potato and pumpkin with 1 tablespoon of olive oil, along with a generous pinch of salt and pepper. Spread them out on a baking tray in a single layer and roast for 20 minutes.
Step 3: While the tray is in the oven, whisk together the remaining olive oil, Dijon mustard, garlic, maple syrup, and a little more salt and pepper in a small bowl to make the glaze.
Step 4: Place the bell peppers, green beans, and sausages in a large bowl. Pour the glaze over the mixture and toss everything to coat evenly. Once the 20 minutes are up, remove the tray from the oven and add the sausage and veggie mixture. Spread evenly and return to the oven for another 20–30 minutes, or until the sausages are golden and cooked through, and the vegetables are tender and caramelised.
Step 5: Remove the dish from the oven and let it rest for a few minutes before serving.
Storage Instructions
Leftovers keep well in the fridge for up to 3 days. I like to store everything in an airtight container and simply reheat in the oven or air fryer so the veggies crisp up again. You can also microwave for a quicker option, though the vegetables may soften a little more.
Frequently Asked Questions
What sausages work best for this recipe?
Good quality pork, chicken, or beef sausages all work well. Choose ones with seasoning you enjoy, and avoid sausages that are too fatty.
Can I prepare this ahead of time?
Absolutely. You can chop the vegetables and make the glaze earlier in the day, then assemble everything just before roasting.
What can I serve with this dish?
It’s filling on its own, but you can add a side of crusty bread or a simple green salad.
I hope you love this easy maple mustard sausage tray bake recipe as much as I do. It’s one of those trusty dinners that never fails to please and makes weeknights so much easier. If you give it a try, I’d love to hear how it turned out for you – pop a comment below and let me know!
Maple Mustard Sausage Tray Bake
Ingredients
- 6 Sausages
- 1 medium sweet potato peeled and cubed
- 400 g pumpkin peeled and cubed
- 2 bell peppers sliced
- 2 tablespoons dijon mustard
- 1/4 cup maple syrup
- 2 teaspoons garlic crushed
- 1/4 cup olive oil
- Salt and pepper
Instructions
- Preheat your oven to 200°C (400°F).
- Toss the sweet potato and pumpkin with 1 tablespoon of olive oil, along with a generous pinch of salt and pepper. Spread them out on a baking tray in a single layer and roast for 20 minutes.
- While the tray is in the oven, whisk together the remaining olive oil, Dijon mustard, garlic, maple syrup, and a little more salt and pepper in a small bowl to make the glaze.
- Place the bell peppers, green beans, and sausages in a large bowl. Pour the glaze over the mixture and toss everything to coat evenly. Once the 20 minutes are up, remove the tray from the oven and add the sausage and veggie mixture. Spread evenly and return to the oven for another 20–30 minutes, or until the sausages are golden and cooked through, and the vegetables are tender and caramelised.
- Remove the dish from the oven and let it rest for a few minutes before serving.
