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Oven Baked Glazed Honey Garlic Sausages

A sweet and savory dish featuring sausages glazed with honey and garlic, roasted to perfection with colorful vegetables.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Glaze
  • 3 tablespoons honey preferably raw honey for better flavor
  • 4 cloves garlic, finely minced
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon olive oil plus more for greasing
For the Sausages & Vegetables
  • 1 tablespoon Dijon mustard
  • 1 tablespoon brown sugar, packed can be substituted with monk fruit sweetener for a healthier option
  • 1 teaspoon smoked paprika can substitute with regular paprika
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 2 pounds pork sausages (about 12 to 14 links) opt for artisanal or locally sourced varieties for better flavor
  • 1 large yellow onion, sliced into thin rings
  • 1 large green bell pepper, sliced into strips
  • 2 tablespoons fresh parsley, chopped for garnish

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a small bowl, whisk together honey, minced garlic, soy sauce, olive oil, Dijon mustard, brown sugar, smoked paprika, black pepper, and onion powder until well combined.
  3. Lightly grease a 9×13-inch baking dish with olive oil.
  4. Spread the sliced onions and green bell peppers evenly across the bottom of the pan.
  5. Place the sausages on top of the vegetables in a single layer.
  6. Pour about two-thirds of the glaze over the sausages and turn them to coat every surface.
Cooking
  1. Roast in the preheated oven for 20 minutes.
  2. Remove the pan, brush or spoon the remaining glaze over the sausages and return to the oven for an additional 10 to 15 minutes.
  3. For extra caramelization, switch the oven to broil for the last 2 to 3 minutes.
  4. Let rest for 5 minutes before garnishing with parsley.

Notes

Serve with creamy mashed potatoes or a fresh garden salad. Pair with a chilled white wine or a light lager.