Sausage Tray Bake

with fennel, apple and carrots

Autumn in a tray! The perfect dish for a cosy autumnal night in. It’s a quick, easy and delicious meal that comes together in one tray. It combines quality pork sausages, sweet jazz apples, fennel and carrots, drizzled with balsamic vinegar and honey and roasted until golden, sticky and caramelised.

  • Prep Time: 5 minutes
  • Total Time: 40 minutes
  • Yield: 6 1x
  • Category: Meat


  • 2 fennel bulbs, stalks cut off, halved lengthwise, then cut lengthwise into thick wedges
  • 2 red apples (I use jazz apples), cut lengthwise into 8 wedges
  • 2 medium carrots, cut into thick slices
  • 2 sprigs fresh rosemary, leaves only
  • 4 sprigs thyme, leaves only
  • extra-virgin olive oil
  • 2 tbsps balsamic vinegar
  • 2 tbsps honey
  • 12 good-quality pork sausages


  1. Heat your oven to 220℃/fan 200℃. Place the fennel, apple and carrot, rosemary, thyme, balsamic vinegar and honey in a medium to large roasting tin. Drizzle with olive oil, season with sea salt and freshly-ground black pepper and toss to combine.
  2. Add the sausages and toss gently to coat.
  3. Arrange everything in a single layer. Roast for 30 to 35 minutes, or until the sausages are cooked through and the vegetables are golden and caramelised. Serve and enjoy! I added some kale to mine at the very end.

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