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Maple and Mustard Sausage Tray Bake

Course Dinner
Cuisine Dairy free, Gluten free, Low FODMAP
Calories 320 kcal


  • 1 pack of gluten free sausages check it is low fodmap and dairy free
  • 3 large potatoes cut into wedges 122g per serve
  • 3 carrots sliced or cut chunky (60g per serve)
  • Garlic infused FryLight spray
  • 1/2 red onion omit if following the fodmap diet
  • 130 g mixed peppers sliced
  • 1 courgette sliced 66g per serve
  • 1/2 butternut squash small cubes 30g per serve
  • Dried mixed herbs
  • 2 tbsp wholegrain mustard
  • 2 tbsp maple syrup
  • Salt & Pepper


  1. Preheat the oven to 200C/180C fan. In a large roasting tin mix everything except the peppers and onion (if using), sprinkle with the herbs, dollop the wholegrain mustard, season with salt and pepper. Roast in the oven for 20 minutes.
  2. Remove from the oven and turn over the vegetables.
  3. Add the onion and peppers to the pan, roast for a further 15-20 minutes.
  4. Remove from the oven and turn over the vegetables, drizzle with the maple syrup and roast for a further 5 minutes or until everything is cooked through.
  5. Serve hot with a side of green vegetables (spinach, green beans or curly kale pair well).