Sausage and Sweet Potato Tray Bake

“Simple but satisfying, this tray bake is so easy to pop in the oven and so tasty,” says fitness expert and author Joe Wicks.

“It’s ideal any night of the week. It’s got roasted sprouts and sweet potatoes, too, so there’s loads of goodness – as well as lots of flavour from the mustard and sausages.”

Read: Sweet Potato and Beef Bowl

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Serves: 4


  • 4 medium sweet potatoes, peeled and cut into 3cm cubes
  • 2 red onions, peeled and cut into 6 wedges
  • 2 sprigs of rosemary
  • 2 tablespoons olive oil
  • 8 pork sausages
  • 500g Brussels sprouts, halved

For the dressing:

  • 1 tablespoon wholegrain mustard
  • juice of 1 lemon
  • 1 garlic clove, finely grated
  • pinch of salt
  • pinch of black pepper

Sausage, sweet potato and mustard traybake
Sausage, sweet potato and mustard tray bake recipe from Feel Good Food. (Dan Jones/PA)

Preheat the oven to 220°C/200°C fan.

Spread the sweet potatoes, red onions and rosemary over a large, rimmed baking tray. Drizzle with the olive oil and toss together to coat, then lay the sausages on top.

Read: Simple, No-Mess Sausages

Bake for 20 minutes until the sweet potatoes are starting to soften. Remove from the oven and add the Brussels sprouts, using a metal spatula to mix them into the vegetables on the tray. Flip the sausages over and return the tray to the oven for a further 20-30 minutes until the vegetables are becoming golden and the sausages are browned.

Combine the dressing ingredients in a jam jar, screw on the lid and shake. Pour over the contents of the tray and serve.

Feel Good Food by Joe Wicks
(Dan Jones/PA)

Feel Good Food by Joe Wicks is published by HQ. Photography by Dan Jones. Available now.

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Written by Katie Wright

Fashion and beauty editor at the Press Association.