Sticky Sausage and Halloumi Traybake
Sticky Sausage and Halloumi Traybake with roasted vegetables and a sweet mustard glaze. An easy oven dinner with little hands-on work.
This traybake cooks in two stages. The sausages, sweet potatoes, onion, and peppers get a head start; broccoli, halloumi, and the honey-mustard glaze join them later. That way the firmer vegetables have time to soften without giving the cheese and broccoli the full roasting time.
Cut the sweet potatoes into roughly half-inch cubes and leave space around the food. With six sausages and all those vegetables, two rimmed trays may be more practical than squeezing everything onto one. Rotate the trays during roasting if you use two.
The glaze is just honey and whole grain mustard, with salty halloumi alongside it. Check each part before serving: tender sweet potatoes, cooked broccoli, golden cheese, and sausages at the appropriate thermometer reading. Color alone is not a reliable check for the meat.
Questions you may have about this recipe
What type of sausage works best?
The recipe uses raw pork sausages. Raw chicken or turkey sausages also work, but check the temperature rather than the color: pork sausages need 160°F (71°C), while poultry sausages need 165°F (74°C).
Does the halloumi melt in the oven?
No. Halloumi holds its shape and turns golden on the outside.
Can I change the vegetables?
Yes, but different vegetables cook at different speeds. Cut firm vegetables such as carrots or potatoes into small, even pieces and start them with the sweet potatoes. Add quick-cooking zucchini later with the broccoli, and cook until each vegetable is tender.
Can this be made ahead?
You can chop the vegetables earlier and refrigerate them covered until ready to roast. Keep raw sausages separate from the prepared vegetables until cooking.
What should I serve with it?
A simple salad or warm bread works well.
What you need to make Sticky Sausage and Halloumi Traybake
6 raw pork sausages
8 oz halloumi cheese, cut into cubes
2 large sweet potatoes, peeled and cut into small, even cubes (about 1/2 inch)
1 red onion, cut into wedges
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 cup broccoli florets
3 tbsp olive oil, divided
2 tbsp honey
1 tbsp whole grain mustard
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
How to make Sticky Sausage and Halloumi Traybake
Preheat the oven to 400°F (200°C). Use a large rimmed baking tray, or two trays if needed for a single layer without crowding.
Add the sweet potatoes, onion and peppers to the tray or trays. Reserve the broccoli for later.
Drizzle with 2 tablespoons of the olive oil and season with paprika, garlic powder, salt and pepper.
Toss well to coat and spread in a single layer.
Nestle the raw sausages among the vegetables.
Roast for 25 minutes, turning the sausages and stirring the vegetables once during this stage. If using two trays, rotate their positions.
Meanwhile, mix the honey and mustard in a small bowl. Toss the broccoli with the remaining 1 tablespoon olive oil.
Remove the tray from the oven and add the broccoli and halloumi cubes.
Drizzle the honey-mustard mixture over everything.
Roast for about 15 minutes more, until the sweet potatoes are tender, the broccoli is cooked and the halloumi is golden. Check the thickest part of the pork sausages with a thermometer: they must reach 160°F (71°C). Raw chicken or turkey sausages must reach 165°F (74°C). Continue cooking as needed; if the vegetables or cheese finish first, transfer them to a clean serving dish while the sausages finish.
Rest for 5 minutes before serving.
Tips
Cut the sweet potatoes into small, even cubes so their centers cook through.
Do not crowd the food. Use two rimmed trays if needed, and rotate them during roasting.
Turn the sausages during the first roasting stage and always confirm their internal temperature.
Allow about 1 hour: 15 minutes prep, about 40 minutes roasting and a 5-minute rest. Serve after the rest for the best halloumi texture. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F), use within 3 to 4 days, and reheat to 165°F throughout.
Two trays help prevent crowding
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Six sausages plus the vegetables and halloumi need plenty of space. The Nordic Ware half-sheet pan two-pack on Amazon (paid link) lets you divide the ingredients between two rimmed trays instead of piling them up. Keep everything in a single layer and rotate the trays during roasting, as the recipe directs. Use wooden or silicone utensils on the aluminum pans and hand-wash them after they cool.
Reader reviews
⭐⭐⭐⭐⭐ “Everything roasted perfectly and the flavors blended so well.” Linda S
⭐⭐⭐⭐ “Simple tray meal with great results.” Mark T
⭐⭐⭐⭐⭐ “The halloumi made this feel special without extra work.” Denise R
⭐⭐⭐⭐ “Easy to prepare and very filling.” Paul C
⭐⭐⭐⭐⭐ “A dependable dinner which everyone enjoyed.” Helen W
Printable Recipe
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Sticky Sausage and Halloumi Traybake
Sticky Sausage and Halloumi Traybake with roasted vegetables, golden cheese, and a sweet savory glaze. Use one large rimmed tray or two if needed to avoid crowding.
Ingredients
- 6 raw pork sausages
- 8 oz halloumi cheese, cut into cubes
- 2 large sweet potatoes, peeled and cut into small, even cubes (about 1/2 inch)
- 1 red onion, cut into wedges
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 cup broccoli florets
- 3 tbsp olive oil, divided
- 2 tbsp honey
- 1 tbsp whole grain mustard
- 1 tsp paprika
- 1 tsp garlic powder
- 1/2 tsp salt
- 1/2 tsp black pepper
Instructions
- Preheat the oven to 400°F (200°C). Use a large rimmed baking tray, or two trays if needed for a single layer without crowding.
- Add the sweet potatoes, onion and peppers to the tray or trays. Reserve the broccoli for later.
- Drizzle with 2 tablespoons of the olive oil and season with paprika, garlic powder, salt and pepper.
- Toss well to coat and spread in a single layer.
- Nestle the raw sausages among the vegetables.
- Roast for 25 minutes, turning the sausages and stirring the vegetables once during this stage. If using two trays, rotate their positions.
- Meanwhile, mix the honey and mustard in a small bowl. Toss the broccoli with the remaining 1 tablespoon olive oil.
- Remove the tray from the oven and add the broccoli and halloumi cubes.
- Drizzle the honey-mustard mixture over everything.
- Roast for about 15 minutes more, until the sweet potatoes are tender, the broccoli is cooked and the halloumi is golden. Check the thickest part of the pork sausages with a thermometer: they must reach 160°F (71°C). Raw chicken or turkey sausages must reach 165°F (74°C). Continue cooking as needed; if the vegetables or cheese finish first, transfer them to a clean serving dish while the sausages finish.
- Rest for 5 minutes before serving.
Notes
Allow about 1 hour: 15 minutes prep, about 40 minutes roasting and a 5-minute rest. Use vegetable tenderness and sausage temperature rather than time or browning alone. Raw pork sausages need 160°F (71°C); raw chicken or turkey sausages need 165°F (74°C). Cut firm vegetables such as carrots or potatoes small and start them with the sweet potatoes; add quick-cooking zucchini later with the broccoli. You can chop the vegetables ahead and refrigerate them covered, keeping raw sausages separate until cooking. Use two trays if needed to avoid crowding, rotating them during roasting. Serve after the rest for the best halloumi texture, with salad or warm bread if desired. Refrigerate leftovers in shallow containers within 2 hours (1 hour above 90°F), use within 3 to 4 days, and reheat to 165°F throughout.
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