Vegetables and Sausage Tray Bake make a delicious low-carb, healthy dinner option. Made with meat-free sausages, carrots, parsnips, new potatoes, and seasoning this easy traybake is a fabulous meal in itself.
They also make a delicious side dish for festive occasions like Thanksgiving, Christmas, or weekly Sunday Roast too.
About this Easy Vegan Sausage TrayBake recipe
Call it a Sausage Sheet Pan dinner recipe or even a Tray Bake recipe – either case they are just the same. Traybakes and Air fryer roasted vegetables are a weekly affair at our house, especially because they are so easy.
Traybakes are packed with flavors, budget-friendly, and simple to cook.
Whether I am cooking a Pasta dish, Mashed Potatoes, or a Wellington, I would simply chop and add the veggies to the tray, season with spices and bake until it’s done. How easy is the tray bake recipe?
Depending upon the season, I like to use seasonal vegetables for the traybake. This recipe uses Winter root vegetables along with sausages. When I make a healthy Sausage tray bake in Summer, I like to use Broccoli, Sweet Potato, Onion, Baby carrots, and Peppers.
Being a Vegetarian, we are lucky to have so many Meat-free Sausage options available in the supermarket. If you are in the UK, you can buy Naked Glory, Meatless farm, Quorn, Richmond, or Linda McCartney brand for plant-based sausages. These are little ones approved too!
I really love Mary Berry’s sausage traybake recipe and the technique of using a Ziploc bag to toss the ingredients together. However, instead of using Pork or Turkey Sausage, I always used Meat-free sausages. Together with roasted vegetables – they make a fantastic hassle-free meal option.
Like most other tray bakes, it’s all about the chop, throw and forget ( Bake! ) method.
If you love a bit of Sauce in the Tray Bake, add 1 cup of Veg Stock or Chicken Stock to the tray after you rotate the sausages at halftime. This step is completely optional. I find the roasted vegetables get a bit soft when I add the stock, hence this is less preferred at our home.
Instead, I like to make a Garlic dressing or Salsa Verde to serve along.
WHY YOU’LL LOVE THIS RECIPE?
Quick & Easy – Tray bake recipes are simply quick, easy and require not much of a clean-up. When the oven is heating, you can prep the vegetables.
About 10 minutes Prep only – The only hands-on time in this recipe is the prepping. Peeling, Chopping the vegetables into batons, wedges, or cubes. However if you can get a ready-to-use packet of seasonal veggies from your local grocer, then there is no prep time at all.
Budget-friendly –This festive veggie traybake can be made at home with no added expense. Use the vegetables you have got at home along with Sausages.
Side Dish – This dish is simply delicious when served with Sunday roast or with your Thanksgiving / Christmas mains.
Dietary needs – Vegan, Gluten-free, Dairy-free
Versatile recipe –This recipe is one of our favorites and I like to switch up the ingredients a little for variation. Use the vegetables you have got at home to make this Sausage and Vegetable Traybake, but accordingly vary the cooking time for quick-cook vegetables. Also instead of cutting into batons, cut the veggies and sausages into cubes and cook for slightly lesser time.
You can also season with cajun seasoning or Italian seasoning if you like – It is delicious!
Ingredients you’ll need
Sausages – This recipe uses Plant-based sausages. You can use any sausage that you have at hand. If you are in the UK, you can buy Naked Glory, Meatless farm, Quorn, Richmond, or Linda McCartney brand for vegetarian sausages.
Vegetables – I have used Carrots, Parsnip, New Potatoes, and Red Onions. Sometimes I also like to add Brussels sprouts to the same recipe. When making these sausage bake in the summer, I like to use broccoli, bell pepper, mini carrots, courgette, and asparagus.
Oil/ Butter – This recipe uses Olive Oil for drizzling. You can also use melted Salted butter, melted garlic herb butter, Avocado oil too.
Seasoning – Typical simple seasoning includes garlic, salt, and pepper. You can also switch the flavors up with Mixed herbs seasoning, Cajun Seasoning, or even Taco Seasoning.
Herbs – Mostly rosemary and thyme as they are growing in my garden. I also like to use a Bay leaf sometimes.
How to make an Easy Sausage traybake step by step?
Preparation – Wash the vegetables and dry them well. Peel and chop the carrots, and parsnips into batons, potatoes into halves, and red onion into wedges. Place the herbs, vegetables, and sausages directly on the baking tray you are using or in a large Ziploc bag.
Season generously – Season with olive oil, salt, pepper, and garlic ( if using any). If you are using a Ziploc bag, seal the bag and give a good shake until evenly coated. If you have transferred to a baking tray, toss the seasoning with your hands or a wooden spoon gently. I do like to add a bit of Italian seasoning, Mixed herbs, Cajun seasoning, or even some smoked paprika sometimes – they taste delicious.
Bake -Transfer the sausages and veggies to the tray, and roast for 30- 35 minutes. Using a pair of tongs, rotate the sausages so that they are evenly cooked. At this stage, you can add 1 cup of stock if you like a bit of sauce in your tray bake. I don’t prefer to add them though as the vegetables turn out soft because they are steamed. Serve with a little more fresh herbs, gravy, or a sauce of your choice.
When preparing this sausage bake for festive occasions, prep the vegetables ahead of time.
Keep an eye on the vegetables as each of the oven vary!
If you like a hint of sweetness in your tray bake, drizzle a little maple syrup.
How to serve Sausage Tray Bake this Christmas?
Serve the roasted vegetables and sausage traybake with your Festive mains or Sunday roast. Just before serving, sprinkle fresh herbs and serve with Onion gravy & Salsa Verde.
You will love these sausage and roasted winter vegetable tray bake with rice or quinoa for a wholesome meal too!
What to do with leftover sausages and roasted vegetables tray bake?
I doubt any sausages will be leftover. However, with any of the leftover vegetables, use them in the bubbles and squeaks recipe.
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HAVE YOU MADE THIS RECIPE?
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- 6 Sausages Plant based or Any of your favorites
- 500 g Potato halved
- 2 Large Carrot cut into batons ( 200g )
- 2 Large Parsnip cut into batons (200g)
- 2 Large onion cut into wedges ( 250g )
- 2 Tbsp Olive Oil
- Salt & Pepper to taste
- 3 cloves Garlic minced or 1 Tsp Garlic Powder
- Herbs Rosemary,Thyme plus more for garnishing
- Salsa Verde
- Onion Gravy
- Preheat the oven at 200 C / 180 fan-assisted oven.
- Peel and cut the carrots and parsnip into batons. Peel and cut the red onion into wedges. Slice the potatoes into half if they are slighly large.
- Add all the vegetables, sausages into a large baking tray. Drizzle with olive oil, season with salt, pepper, garlic ( if using any) and herbs. Mix them well with your hands or use a pair of wooden spoons.
- Arrange in a single layer and bake for 30 -35 minutes. Rotate the sausages at half time.
- Remove the roasted vegetables and sausage from the oven. Discard the herbs and garnish with the fresh ones just before serving. Taste and season more as needed.
I am linking this up to Cook Blog Share.
Disclosure – Sandhya’s Kitchen was kindly gifted 3 piece Staub ovenware set by Zwilling UK.