Pre-heat the oven to 200C/400F/Gas mark 6. Plaace the onions, peppers, new potaotes and green beans in a large roasting tray in a single layer, drizzle with olive oil, toss in the oil and roast for 20 minutes.
Mix the honey and mustard together in a bowl
Lay the sausages on top of the vegetables and add the cherry tomatoes and the thyme or rosemary. Drizzle the honey and mustard over the sausages, roast for a further 30 minutes then serve.
Using good quality lean pork sausages. Lean sausages won't have as much fat which means the vegetables will roast better. Thin pork sausages only take around 30 minutes to cook in the oven. If you're using thicker sausages, the cooking time will be longer and I advise checking on the packet as they all vary.
Leave the skins on the baby potatoes as that is extra fibre. Make sure you cut them all to about 3cm in diameter so they cook at the same time. If you need to use other varieties of potato, you should peel and boil them for about 6 minutes before adding to the roasting dish.
Other vegetables you could use include diced courgette or aubergine / eggplant or tenderstem broccoli. If using broccoli, add it with the sausages as it wont take long to roast. Carrots also go well. Chop them into matchsticks and add them with the sausages. Try to avoid using green peppers as they have a more bitter taste
You will need a large roasting tray so you can arrange the vegetables in a single layer. This helps them roast rather than steam. If you don't have a tray big enough, use two smaller trays.
The honey and mustard adds lovely flavour to the dish and a sweet stickiness to the sausages, but you can leave it out if you prefer. The sausages will still cook nicely.
Cooked sausages will keep in the fridge for 3 - 4 days. A sausage tray bake won't freeze well unfortunately as the vegetables will go all limp. You can however reheat it. Just cover it will foil to prevent further browning and heat in the oven at 200C/400F/Gas Mark 6 for about 15 - 20 minutes until piping hot.