One-pan sausage and veg traybake
A simple, hearty traybake of pork sausages, roasted baby potatoes and summer veg — minimal washing-up, big flavour, ready in under an hour.
This one-pan sausage and veg traybake is the kind of weeknight hero that requires almost no brainpower and very little washing-up. Sausages get caramelised, potatoes turn crisp, and the veg soaks up all the meaty juices — simple, filling and reliably popular.
It’s ideal for a busy midweek supper or a no-fuss weekend feed. Swap the veg to whatever’s in season and you’ve got a forgiving recipe that only improves the more you make it.
Ingredients
- 8 pork sausages
- 800 g baby potatoes — halved if larger than 3cm
- 2 red pepper — seeds removed, cut into large pieces
- 2 courgette — cut into thick rounds
- 2 red onion — quartered
- 250 g chestnut mushrooms — halved
- 250 g cherry tomatoes — left whole
- 4 garlic cloves — crushed or finely chopped
- 40 ml olive oil
- 30 ml fresh rosemary — finely chopped
- 5 ml smoked paprika
- 5 ml dried oregano
- sea salt — to taste
- black pepper — freshly ground, to taste
- 1 lemon — zest and juice to finish
- 15 g fresh parsley — roughly chopped, for garnish
Equipment
- baking tray
- tongs
- measuring spoons
Instructions
Preheat the oven to 200°C fan/220°C conventional. Line a large baking tray with a little olive oil or non-stick spray.
Put the baby potatoes in a bowl. Add 20 ml olive oil, half the chopped fresh rosemary, the smoked paprika, a good pinch of sea salt and a few grinds of black pepper. Toss to coat evenly.
Spread the potatoes out on the prepared baking tray in a single layer and roast on the middle shelf for 20 minutes until the edges begin to crisp.
While the potatoes roast, prepare the remaining ingredients: cut the red pepper, slice the courgette, quarter the red onion, halve the chestnut mushrooms and leave the cherry tomatoes whole. In a large bowl combine the remaining 20 ml olive oil, garlic, dried oregano, remaining fresh rosemary, sea salt and black pepper. Add the vegetables and the pork sausages and toss until everything is lightly coated.
Remove the tray from the oven, push the roasted potatoes to one side and arrange the sausages and tossed vegetables in the free space so everything sits in a single layer. Return to the oven and roast for a further 20 minutes, turning the sausages and stirring the veg once after 10 minutes so they brown all over.
Remove the tray from the oven, squeeze over the lemon zest and juice, scatter the fresh parsley and leave to rest on the side for 5 minutes to let the juices settle.
Give everything a final toss on the tray so the juices coat the veg and sausages. Serve straight from the tray with extra lemon wedges if you like.
Tips
- Cut the potatoes to a consistent size so they all finish at the same time — aim for pieces about 2–3cm wide.
- If your sausages are large or thick, prick them once or twice so they don’t burst, or cook a little longer at the end.
- Use a hot oven and space between items on the tray to encourage browning rather than steaming.
- Make ahead: roast the potatoes and veg, cool completely, then chill (in an airtight container) for up to 24 hours. Reheat with sausages in a hot oven for 10–15 minutes.
- Leftovers keep well in the fridge for 2 days. Reheat in a hot oven (200°C fan) for best texture rather than the microwave.
Substitutions
pork sausages → chicken sausages, same quantity
Stays closebaby potatoes → sweet potatoes, 800 g, peeled and cut into similarly sized chunks
Noticeably differentfresh rosemary → 1 tsp dried rosemary, reduce quantity as flavour is concentrated
Stays closeolive oil → rapeseed oil, same quantity
Stays close
Nutrition
Per serving · estimated
- 730
- Calories
- 29 g
- Protein
- 53 g
- Carbs
- 45 g
- Fat
- 6 g
- Fibre
- 10 g
- Sugar
- 1200 mg
- Sodium
FAQ
Can I make this gluten-free?
Yes — choose gluten-free sausages (labelled) and check any added seasonings. The rest of the recipe is naturally gluten-free.
How do I know the sausages are cooked through?
They should be browned all over and no longer pink inside. A kitchen thermometer should read about 75°C in the centre; if you don't have one, slice one open to check before serving.
Can I use frozen vegetables?
You can, but frozen veg releases more water and won’t char as well. Add frozen veg in the final 10–15 minutes of roasting to avoid a soggy tray.
Can I roast everything together from cold?
Potatoes take longer than most veg and sausages. Roasting the potatoes for 20 minutes first ensures they’re tender; starting everything together often leaves potatoes underdone.
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