This Sausage Tray Bake is packed with flavour and incredibly simple to make. It takes around 5 minutes to prep and mostly uses fresh vegetables, so it’s a healthy, satisfying option for weeknight dinners. It’s quick, versatile and one of those recipes I make regularly because it’s fuss-free and delicious.
Recipe Difficulty – Very Easy
Table of Contents
- Why this recipe works
- Ingredients to make Sausage Tray Bake
- Substitutions
- Variations
- How to make Sausage Tray Bake
- Leftovers
- Recipe FAQs
- Sausage Tray Bake Recipe
Why this recipe works
This tray bake combines roasted sausages and a medley of vegetables for a comforting, all-in-one meal. You can swap the vegetables to match what’s in season or what you have on hand, which keeps the dish fresh throughout the year. Serve it as a main or alongside other dishes.
It’s one of the easiest dinners to assemble: about five minutes of prep, then 30 minutes in the oven. The result is a flavourful, gluten-free and easily adaptable meal. The harissa paste adds a balanced heat and depth of flavour, but you can omit it or replace it if you prefer milder tastes.
To assemble, roughly chop the vegetables, toss them with harissa, olive oil and herbs, arrange everything on the preheated tray with the sausages, and roast. Serve straight from the oven for best results.
Ingredients to make Sausage Tray Bake
- Sausages – Vegan or meat sausages both work well.
- Red onions – Quartered for sweetness and depth.
- Garlic cloves – Adds savoury aroma; leave them whole or crushed.
- Sweet potato – Diced; becomes tender and slightly caramelised when roasted.
- Aubergine – Diced; adds texture and soaks up flavours.
- Pepper – Any colour; sliced roughly.
- Tomatoes on the vine – Small tomatoes roast nicely and burst with flavour.
- Dried oregano – Optional, but complements the Mediterranean profile.
- Harissa paste – A North African chilli paste that brings warmth and complexity. Use to taste.
- Olive oil – Helps the vegetables roast and develop colour.
- Salt and pepper – To season and enhance the natural flavours.
See recipe card for exact quantities and full details.
Substitutions
- Sausages – Swap for chicken, pork, beef, prawns or leave out and use tofu or an extra serving of vegetables.
- Vegetables – This recipe is very flexible: use potatoes, squash, carrots or other seasonal produce.
- Oregano – Replace with thyme, rosemary, or mixed Italian herbs as you prefer.
- Harissa paste – Omit or use another paste or spice blend if unavailable.
Variations
- Spicy – Add extra harissa or a sprinkle of cayenne for more heat.
- Deluxe – Scatter grated cheese (or vegan cheese) over the top and grill for a few minutes for a bubbly finish.
- Kid friendly – Use familiar vegetables and milder seasoning so children will enjoy it.
How to make Sausage Tray Bake
Step 1: Preheat the oven to 200°C with your baking dish or tray inside. Meanwhile, roughly chop the vegetables to a uniform size so they cook evenly.
Step 2: Place the vegetables (except the tomatoes) in a large bowl. Add the harissa paste, oregano, a drizzle of olive oil and a pinch of salt, then toss until evenly coated.
Step 3: Remove the preheated tray from the oven and spread the seasoned vegetables and tomatoes in a single layer. Place the sausages on top and roast at 200°C for 30 minutes, or until the vegetables are tender and the sausages are cooked through.
Hint: Cutting the vegetables to similar sizes ensures even cooking and consistent texture.
Leftovers
Store leftovers in an airtight container in the fridge for 3–4 days. You can also freeze portions for up to three months; thaw before reheating. Reheat in the oven or air fryer to restore some crispness, or enjoy cold.
Recipe FAQs
Yes. Freeze in an airtight container for up to three months. Thaw before reheating and warm in the oven or air fryer to crisp up the edges.
It’s satisfying on its own, but pairs well with crusty bread, caramelised onions, or a fresh green salad.
You can, but defrost first so they cook evenly. If cooked from frozen, the sausages may need extra time.
Ensure vegetables are cut to similar sizes, spread in a single layer, and not overcrowded so heat reaches everything evenly.
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Sausage Tray Bake
Ingredients
- 6 Sausages, (I used veggie)
- 2 red onions, quartered
- 3 garlic cloves, peeled
- 1 sweet potato , diced into cubes
- 1 aubergine , diced into cubes
- 1 pepper, roughly sliced
- 100 g tomatoes on the vine
- 1 tbsp harissa paste
- 2 tbsp dried oregano , (optional)
Instructions
-
Preheat the oven to 200°C with a large baking dish or tray inside. Meanwhile, roughly chop the vegetables.
-
Place the vegetables (except the tomatoes) in a large bowl. Add harissa paste, oregano, a drizzle of olive oil and a pinch of salt, and mix until the veg is well coated.
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Remove the hot tray from the oven and spread the seasoned vegetables and tomatoes in a single layer. Top with the sausages and bake at 200°C for 30 minutes or until cooked through.
Notes
Substitutions & Variations: Options are outlined above—swap proteins or vegetables as you like.
To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat in the oven or air fryer.
To Freeze: Freeze in an airtight container for up to 3 months.
Tip 1: This recipe is very adaptable—swap vegetables to suit your pantry.
Tip 2: For extra heat, add more harissa or a pinch of cayenne.
Tip 3: You can swap the sausages for other proteins or omit them for a vegetarian tray bake.
Nutrition
