Sausage Tray Bake Recipe with Roasted Veggies and Herb Gravy

Recipe Difficulty – Very Easy

Why this recipe works

This tray bake combines sausages and roast vegetables for a versatile, family-friendly meal. Swap the vegetables to reflect what’s in season for variety and use it as a main or a hearty side.

It’s quick to prepare—about five minutes of chopping—then into the oven for 30 minutes. The harissa paste adds warmth and depth without overwhelming the other flavours, while olive oil and simple seasoning let the vegetables shine.

To serve, bring the tray straight from the oven to the table for a comforting, rustic meal everyone can help themselves to.

Ingredients to make Sausage Tray Bake

• Sausages – I used vegan sausages but any sausages work well.
• Red onions – quartered for sweetness and colour.
• Garlic cloves – peeled, for extra savoury depth.
• Sweet potato – diced, becomes sweet and caramelised when roasted.
• Aubergine (eggplant) – diced, adds texture and colour.
• Pepper – any colour, sliced.
• Tomatoes on the vine – small, juicy bursts of flavour.
• Dried oregano – optional, for an aromatic note.
• Harissa paste – adds a balanced heat and smoky flavour.
• Olive oil – to coat and roast the vegetables.
• Salt and pepper – to taste, to enhance the natural flavours.

See the recipe card below for exact quantities.

Substitutions

• Sausages – Replace with chicken, pork, beef, prawns, tofu, or omit for a vegetable-only tray.
• Vegetables – Swap in potatoes, squash, carrots, or other favourites; apples can add a pleasant sweetness.
• Oregano – Try thyme, rosemary, or mixed Italian herbs.
• Harissa paste – If you don’t have harissa, leave it out or use a milder chilli paste or smoked paprika for a different flavour.

Variations

• Spicy – Add extra harissa or a pinch of cayenne to increase heat.
• Deluxe – Sprinkle grated vegan or regular cheese over the dish and briefly grill for a bubbling top.
• Kid friendly – Use familiar vegetables that your children already like to encourage them to eat it.

How to make Sausage Tray Bake

Hint: Cutting the vegetables to a similar size helps them finish cooking at the same time.

Leftovers

Store leftovers in an airtight container in the fridge for 3–4 days or freeze for up to three months. Reheat in the oven or air fryer to crisp the sausages and vegetables; thaw frozen portions before reheating.

Recipe FAQs

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• 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)

• Preheat the oven to 200°C with a large baking dish or tray inside. Meanwhile, roughly chop the vegetables as directed above.
• Place all the veg except the tomatoes into a large bowl. Add the harissa paste, oregano, a drizzle of olive oil and a pinch of salt; mix until evenly coated.
• Carefully remove the hot dish from the oven and spread the vegetables and tomatoes in a single layer. Arrange the sausages on top and bake at 200°C for 30 minutes, until the vegetables are tender and the sausages are cooked through.

Step-by-Step Photos: The post includes helpful photos to guide you through the process.

Substitutions & Variations: See the list in the article above for ideas.

To Store: Keep in an airtight container in the fridge for 3–4 days. Reheat in the oven or air fryer.

To Freeze: Freeze for up to 3 months in an airtight container; thaw before reheating.

Tip 1: This recipe is very versatile—swap vegetables as you like.

Tip 2: Add extra harissa or cayenne if you prefer more heat.

Tip 3: Swap the sausages for other proteins or enjoy as a vegetarian tray bake.

Nutrition