Make this sausage, pear and parsnip traybake, then check out our healthy sausage traybake, sausage chilli traybake and more traybake recipes.

Pears are picked when mature, not ripe, so they might still be firm when you put them in your shopping basket. To check for ripeness, apply pressure at the top near the stem – if the fruit yields slightly, it’s good to go.


  • 300g baby parsnips, peeled and cut lengthwise into quarters
  • 2 pears, peeled, cored and cut into slim wedges
  • 2 red onions, cut into thin wedges
  • 8 pork sausages (good quality)
  • 3 garlic cloves, gently crushed, skins kept on
  • 1 tbsp olive oil
  • a few rosemary sprigs
  • 2 tbsp wholegrain mustard
  • 2 tbsp runny honey
  • steamed vegetables, to serve


  • STEP 1

    Heat the oven to 200C/180C/gas 6. Put the parsnips, pears, onions, sausages and garlic in a large, rimmed baking tray. Drizzle with the oil and toss with the rosemary sprigs. Season lightly and bake for 15 mins.

  • STEP 2

    Combine the mustard and honey in a small bowl. Remove the tray from the oven and drizzle with the honey-mustard mixture. Toss together, then return to the oven for 25 mins or until sticky and golden. Serve with steamed vegetables of your choice.

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A plate of sausage and mash next to a gravy pot on a white table


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