Sausage and Vegetable Tray Bake

A quick and easy protein and vitamin packed week-night dinner, try this Sausage and Vegetable Tray Bake tonight!

I hesitate to even call this a recipe, and I feel a little silly posting an article about it! It is more like an assembly job and, in reality, you can use which ever vegetables you like! But I decided it was worth posting since it might give some of you some inspiration for a different kind of week-night dinner than you are used to. So, keep reading if you are looking for a dinner that comes together really quickly and is super adaptable.

I also wanted to encourage you to try out some seasonal vegetables that you are maybe not used to eating. That’s exactly what I did with this dish. It is early summer here, actually its the first day of summer as I am writing this, even though the weather makes us think that it is autumn! I saw some kohlrabi in our local organic shop and thought I would give it a try for the first time. We actually really enjoyed it, even the children did, which I was surprised about! I think that roasting vegetables is a good way to introduce them, it brings out all of their flavour and gives them and extra sweetness as they caramelise in the pan. Roasting is one of my favourite ways to prepare vegetables.

What I particularly love about this recipe is how the juices from the sausages drip into the vegetables and add that extra flavour.

So, lets make this Sausage and Vegetable Tray Bake!

Ingredients Needed to make Sausage and Vegetable Tray Bake

• 6 large sausages or 2 rolls of sausages (around 750g)
• Enough vegetables to fill your baking tray (for example, 3 carrots, 1 head of fennel, 1 kohrabi, 1 medium sized sweet potato)
• fresh or dried sage, parsley, oregano or other herbs (optional)
• Salt and pepper
• Olive oil

Sausages

This time I used Saucisses de Toulouse which are a large sausage popular here in France. They have quite a strong flavour and are very good. I have also used a coiled sausage in the past and I think a Cumberland sausage would work really well if you live in the UK.

The main thing to know is always to check the ingredients of your sausages and try and buy the most natural ones possible. You should also be aware that sausages often have lactose and gluten in the ingredients (especially in England), so make sure you read the label if you are sensitive.

I compared two brands of sausages this time, one supermarket brand organic and one normal supermarket brand. The organic sausage actually had more additives, including E numbers, than the normal sausage. So, lesson learnt, make sure to check the ingredients!

Vegetables

This is where you can get really creative! Or simply clean out the bottom drawer of your fridge 🙂

Like I said earlier, I wanted to try out kohlrabi so I put some of that in. I thought fennel would go really well with the sausage (and it did!). I added carrots for some sweetness and sweet potato for a bit of carbohydrate. But you can use whichever vegetables you like.

In the summer, you can try Mediterranean vegetables such as courgettes, aubergines, peppers and tomatoes. In the winter, you can use root vegetables like potatoes, carrots, swede. The possibilities are really endless, and the limit is your imagination (and what’s in season :))! See below for some more vegetable mixture ideas.

I recommend cutting your vegetables into 2cm pieces. However, you will find that some vegetables cook faster than others, so cut up into smaller pieces hard vegetables such as potatoes and kohlrabi to be sure that they will be cooked through.

Herbs

I decided to add some fresh herbs to the dish this time since they are finally growing in our courtyard. I just used what I had to hand: sage, which goes really well with the sausage, parsley and oregano.

You can use whichever herbs you like, or swap for dried herbs if you prefer. Or, you can simply leave the herbs out, the dish will still be just as delicious.

How to Make Sausage and Vegetable Tray Bake

This really couldn’t be any easier. Just a few simple steps, 40 minutes in the oven, and you have a wholesome dinner everyone will enjoy.

Turn your oven on to 200°C Fan.

Prepare the vegetables by washing and peeling as necessary. Cut into 2cm (approximately) pieces. Depending on how long each vegetable will take to cook, you will want to vary the size of the pieces. For instance, potatoes (if you decide to use them) will need to be cut up slightly smaller to ensure they are cooked through.

Place the vegetables on a baking tray, spreading them out evenly. Drizzle with a little olive oil (not too much since the sausages will render their fat) and season with salt and pepper. Be careful no to add too much salt since the sausages will already be salty.

Sprinkle on your fresh or dried herbs (if using) and mix well.

Place the sausages on top, evenly spaced out on the baking tray.

Bake in the oven for 40 minutes. You can check after 30 mins to make sure the vegetables are not burning, but I find they usually need 40 minutes to be well cooked and starting to caramelise.

Make sure the sausages are cooked through before serving.

Serve with crusty fresh bread or rice if desired.

What Other Vegetables Can I Use in this Sausage and Vegetable Tray Bake?

I know I said that your imagination is the limit, but sometimes we all need a little help coming up with ideas. So, I’ve compiled a list of different vegetable mixes that I think would work well. Did you come up with a different mix? Let me know in the comments which ones you used, I love to hear from you 🙂

• 1 aubergine, 2 courgettes, 4 tomatoes, 1 pepper, garlic
• 6 medium sized potatoes, 4 apples, 2 onions
• 4 potatoes, 1 small swede, 2 parsnips, 3 carrots
• 1/2 celeriac, 3 apples, 3 carrots
• 2 small turnips, 3 carrots, 4 potatoes
• 1 beetroot, 3 carrots, 4 potatoes

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Sausage and Vegetable Tray Bake

A quick and easy protein and vitamin packed week-night dinner, try this Sausage and Vegetable Tray Bake tonight!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Main Course

Cuisine American, British, French

Servings 6

Ingredients

  

• 6 large sausages or 2 rolls of sausages around 750g
• Enough vegetables to fill your baking tray for example, 3 carrots, 1 head of fennel, 1 kohrabi, 1 medium sized sweet potato
• fresh or dried sage, parsley, oregano or other herbs (optional)
• Salt and pepper
• Olive oil

Instructions

 

• Turn your oven on to 200°C Fan.
• Prepare the vegetables by washing and peeling as necessary. Cut into 2cm (approximately) pieces. Depending on how long each vegetables will take to cook, you will want to vary the size of the pieces. For instance, potatoes (if you decide to use them) will need to be cut up slightly smaller to ensure they are cooked through.
• Place the vegetables on a baking tray or in an oven dish, spreading them out evenly. Drizzle with a little olive oil (not too much since the sausages will render their fat) and salt and pepper.
• Sprinkle on your fresh or dried herbs (if using) and mix well.
• Place the sausages on top, evenly spaced out on the baking tray.
• Bake in the oven for 40 minutes. You can check after 30 mins to make sure the vegetables are not burning, but I find they usually need 40 minutes to be well cooked and starting to caramelise.
• Make sure the sausages are cooked through before serving.
• Serve with crusty fresh bread or rice if desired.

Keyword Sausage, Vegetables, weeknight meal