We all have those nights—zero energy, zero motivation, and about 10 minutes of effort to spare. That’s when this traybake comes to the rescue.
It’s quick to throw together, roasts beautifully in the oven, and leaves you with just one pan to wash. No stirring, no faffing, no stress. This is lazy dinner gold.
What the Meal Is
A one-tray dinner of sausages, potatoes, and colourful veg tossed in olive oil and herbs, then roasted until golden, crisp, and full of flavour. It’s hearty, wholesome, and effortlessly delicious.
Why You’ll Love It
- Just one tray to clean
- Takes 10 minutes to prep
- No standing at the stove
- Family- and freezer-friendly
- Easily customisable with what’s in your fridge
What Does It Taste Like?
Crispy-edged potatoes, caramelised veg, and juicy sausages with herby, garlicky goodness in every bite. It’s warming, rustic, and deeply satisfying without feeling heavy.
Benefits
- High in protein and fibre
- Naturally gluten- and dairy-free (check sausages)
- Budget-friendly
- Great for batch cooking
- Veg-packed comfort food
Ingredients & Quantities
For the traybake:
- 6 good-quality sausages (meat or veggie)
- 500g baby potatoes, halved
- 1 red pepper, sliced
- 1 courgette, chopped
- 1 red onion, cut into wedges
- 1 tbsp olive oil
- 1 tsp dried mixed herbs
- ½ tsp garlic granules
- Salt & pepper to taste
Optional extras:
- A drizzle of balsamic vinegar before roasting
- A sprinkle of grated cheese or nutritional yeast after baking
- Serve with crusty bread or a green salad
Tools You’ll Need
- Large baking tray
- Knife & chopping board
- Tongs or spoon for mixing
How to Make It
- Preheat oven to 200°C (180°C fan).
- Add all ingredients to a large baking tray. Drizzle with oil and sprinkle over the herbs, garlic, salt & pepper.
- Toss everything together until well coated.
- Roast for 30–35 minutes, turning once, until golden and cooked through.
- Serve straight from the tray with your favourite side—or none at all.
Additional Tips
- Use frozen veg to make it even easier
- Switch potatoes for sweet potato or butternut squash
- Add cherry tomatoes or olives for a Mediterranean twist
- Make double and save half for lunch the next day
- For crispy sausage skins, don’t overcrowd the tray
FAQs
Can I make this ahead of time?
Absolutely. Chop everything in advance and store in a ziplock bag. When you’re ready, just toss it on the tray and roast.
Do I need to parboil the potatoes?
Nope! Just chop them small enough and they’ll roast perfectly in the oven.
Can I use veggie sausages?
Definitely. Just check the cook time—they often bake faster than meat ones.
