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Honey-Mustard Sausage & Sweet Potato Tray Bake

with Crunchy Green Salad

Cooking time

35 minutes




930 /serving

This dish is deceptively simple to make, considering how deeply satisfying it is to dig into. Wow your family or friends with a tray-full of roasted sausages and soft sweet potatoes, all baked together for some fabulous flavour intermingling. You’ll plate up this quintessential winter dish with a fresh, almond-topped side salad—because we could all do with some extra leafy greens during flu season, right?

We will send you:

  • 2 Mild Italian pork sausages
  • 450g Sweet potatoes
  • 300g Nantes carrots
  • 1 Bunch of chives
  • 1 Head of lettuce
  • 30ml Apple cider vinegar
  • 25g Sliced almonds
  • 60ml Honey mustard
  • 8g Sausage & sweet potato tray bake spice blend (salt, paprika, whisky flavour, ancho pepper, onion, chili powder, garlic, black pepper, sunflower oil, cayenne pepper, mustard, cumin)

Contains: Mustard, Sulphites, Almonds, Wheat

You will need:

Medium pan
Large oven-safe baking dish
Olive oil
Salt & pepper
Total Fat
56 g
Saturated Fat
12 g
2090 mg
Total Carbs
82 g
29 g
31 g
15 g
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Cook the sweet potatoes & sausages
Preheat the oven to 450°F. Cut the sweet potatoes lengthwise into ½ inch wedges. In a large oven-safe baking dish, toss the sweet potato wedges with a drizzle of oil; season with ⅔ of the spice blend and S&P. Arrange in a single, even layer. In a small bowl, combine ⅔ of the honey mustard and a drizzle of oil; season with a pinch of the remaining spice blend and S&P. Place the sausages* between the potatoes. Pour the honey-mustard mixture over the top. Roast in the oven, 25 to 30 minutes, flipping halfway through, until the sausages are cooked through.
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Mise en place
While the sweet potatoes and sausages cook, roughly chop the lettuce, discarding the root end. Peel and halve the carrots lengthwise; thinly slice the carrots into half-moons on an angle. Thinly slice the chives.
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Toast the almonds
Heat a medium, dry pan on medium. Add the almonds and toast, stirring occasionally, 3 to 5 minutes, until lightly browned and fragrant. Transfer immediately to a bowl.
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Make the vinaigrette
While the almonds toast, in a small bowl, combine the vinegar, remaining honey mustard and 3 tbsp olive oil (double for 4 portions). Season with the remaining spice blend and S&P to taste.
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Make the salad
In a large bowl, combine the lettuce, carrots, toasted almonds and ½ the chives. Drizzle the vinaigrette over the salad and toss well.
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Finish & serve
Switch the oven to broil. Return the baking dish of sausages and sweet potatoes to the oven and broil, 2 to 3 minutes, until browned. Divide the honey-mustard sweet potatoes and sausages (slice beforehand if desired) between your plates. Serve with a side of salad. Garnish with the remaining chives. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.