Description
This sausage traybake is a fuss-free, one-pan wonder perfect for busy weeknights. Juicy sausages are roasted alongside colorful veggies like bell peppers, potatoes, and onions, all seasoned with herbs and a touch of olive oil. Minimal prep, maximum flavor!
Ingredients
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8-10 sausages (pork, chicken, or plant-based)
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4 medium potatoes, cut into 1-inch chunks
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1 red bell pepper, sliced
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1 yellow bell pepper, sliced
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1 red onion, cut into wedges
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2 tablespoons olive oil
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1 teaspoon smoked paprika
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1 teaspoon dried thyme
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1 teaspoon dried rosemary
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1/2 teaspoon garlic powder
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Salt and pepper to taste
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Fresh parsley, chopped (for garnish)
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Optional: 1 tablespoon balsamic vinegar or honey for a glaze
Instructions
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Preheat the Oven:
Preheat your oven to 400°F (200°C). -
Prepare the Ingredients:
In a large mixing bowl, toss the potato chunks, bell peppers, and red onion with olive oil, smoked paprika, thyme, rosemary, garlic powder, salt, and pepper until evenly coated. -
Arrange on the Tray:
Spread the seasoned vegetables evenly on a large baking tray. Nestle the sausages among the vegetables. -
Roast:
Place the tray in the preheated oven and roast for 25-30 minutes, flipping the sausages and stirring the vegetables halfway through, until the sausages are golden brown and the vegetables are tender. -
Optional Glaze:
If desired, drizzle balsamic vinegar or honey over the sausages and vegetables during the last 5 minutes of cooking for a sticky, caramelized finish. -
Serve:
Garnish with fresh parsley and serve hot straight from the tray.
Notes
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Swap potatoes for sweet potatoes or butternut squash for a twist.
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Add cherry tomatoes or zucchini for extra veggies.
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Use your favorite sausage variety—spicy Italian, chorizo, or even vegan sausages work well.
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Leftovers can be stored in the fridge for up to 3 days and reheated in the oven or microwave.