Posted in Recipes on 25.05.2020
Sticky Sausage and Vegetable Tray Bake
prep: 20 mins / cook: 40 mins / inactive: 0 mins / total: 60 mins / quantity: 2 servings Print recipe?
This tray bake is family friendly total comfort food – all cooked in one dish and perfectly adaptable to your own favourite sausages and veg!
I don’t know about you but tray bake always meant cake cooked in a tray rather than a baking tin. Much like this ginger cake. Or even this sticky pistachio cake. Our American friends call these kinds of dinners ‘sheet pan meals’. But whatever you call it, this is probably one of the easiest things to cook for a speedy but utterly delicious weekday meal. Or even at the weekend if that’s your thing!
For a savoury tray bake all the veg can even be prepared in advance. Then it’s simply a case of throwing it all onto a tray and adding your favourite vegan sausages.
I’ve made this with a couple of different brands of sausages – Tesco Plant Chef and Linda McCartney’s. Both turned out great. I also cook the sausages before adding them to the tray bake as we like our sausages crispy. They’re then ‘pimped up’ with tomato puree, agave syrup, mustard and a drizzle of oil that gives them a wonderfully flavourful coating.
The veg I’ve used is a mixture of what’s currently available and what I had in the freezer – parsnips, red onion, butternut squash, carrots, turnip and Brussel’s sprouts. And because I had a couple of large potatoes hanging around I chucked them in too!
I’ve always loved roasted veg. Phil is a recent convert and even though his firm favourite is roast parsnips I really wanted colour and variety in this tray bake. Eat the rainbow right?
The roasted veg themselves don’t need much help to be super tasty – a bit of oil, garlic powder, thyme (fresh or dried), salt and pepper.
Feel free to swap out or not include any veg you don’t like. No matter how hard I try and persuade him otherwise, Phil does NOT like sprouts. So there was a bit of picking through the cooked veggies (with a puss on the whole time)
If you make this recipe or any of the recipes from The Cook & Him we’d LOVE to see! Just snap a picture and share it on Instagram using #thecookandhim and tagging @thecookandhim in the photo itself (as this guarantees we’ll see your picture!)
Sticky Sausage and Vegetable Tray Bake
prep: 20 mins / cook: 40 mins / inactive: 0 mins / total: 60 mins / quantity: 2 servings
- 2 parsnips – peeled and cut into wedges (remove and discard the woody core)
- 2 red onions – peeled and cut into wedges
- 1/2 turnip – peeled and roughly diced
- 1/4 butternut squash – peeled and roughly diced
- 2 carrots – peeled and cut into wedges
- 2 cups (240g) Brussel’s sprouts
- 2 large potatoes – scrubbed and cut into large wedges
- 1/2 cup (65g) pecan nuts – or sub with your favourite nut
- 2 tblsp oil
- 2 tsp garlic powder
- few sprigs fresh thyme – or sub 1 tsp dried thyme or your favourite herb
- large pinch each of salt and pepper
- 1 tblsp agave or maple syrup
- 1 tblsp tomato puree
- 1 tblsp oil
- 1 tsp mustard
- 1 tblsp liquid aminos – or sub with soy sauce
- 6 vegan sausages
- Preheat your oven to 180 Fan / 200 C / 400 F / Gas 6
- Put all your prepared veg and pecan nuts into a large bowl and drizzle over the olive oil
- Add the garlic powder, thyme, salt and pepper and toss everything together. Tip onto a large tray or into a large dish and put in the oven for 20 minutes
- While that's cooking gently fry the sausages till crispy (we prefer ours a little charred on the outside!)
- Turn off the heat under the sausages. Whisk together the syrup, tomato puree, oil, mustard and aminos and pour over the sausages, turning to coat each sausage
- After 20 mintues of roasting the vegetables, nestle the sausages in amongst the veg, pouring over any extra sauce. Roast for another 20-25 minutes until the veg is cooked
- Serve immediately
Hello and welcome to The Cook & Him.
We are Sam (The Cook), Phil (Him) and our little dog Nooch. What started with a plan to shed a few pounds back in 2016, soon became obvious that eating healthy doesn’t have to be bland and boring.
So, combining Sam’s 15 years of experience working within Michelin starred restaurants and our love for deliciously healthy food, we’re creating recipes for you to make and enjoy. We’ve added our own unique spin on traditional and contemporary vegetarian and vegan recipes that keep you (and your pets!) healthy and full. And we make sure they just work.
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