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$9 Sausage & Vegetable Tray Bake

This easy $9 Sausage & Vegetable Tray Bake is a simple one-pan family dinner packed with juicy sausages, roasted vegetables, garlic, and herbs. With minimal prep and plenty of flavour, it’s the perfect budget-friendly weeknight meal that’s comforting, filling, and easy to clean up afterwards.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 Serves
Course: Dinner, Main Course
Cuisine: Australian
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 8 Sausages
  • 500 g Potatoes
  • 2 Carrots
  • 1 Red Onion
  • 1 Zuccini
  • 1 Red or Green Capsicum
  • 2 Tbsp Olive Oil
  • 2 Tsp Minced Parkic
  • 1 Tsp Smoked Paprika
  • 1 Tsp Dried Oregano
  • 1 Tsp Onion Powder
  • Salt & Pepper To Taste

Method
 

  1. Prepare the oven and vegetables: Preheat oven to 200°C (400°F). Wash and chop the potatoes, carrots, zucchini, capsicum and red onion into similar-sized pieces so they cook evenly. Add the vegetables to a large baking tray.
  2. Season the vegetables: Drizzle the vegetables with olive oil and add garlic, smoked paprika, dried oregano, onion powder (if using), salt and pepper. Toss well until everything is evenly coated.
  3. Add the sausages: Place the sausages evenly throughout the tray, leaving a little space between ingredients to help everything roast rather than steam.
  4. Bake until golden" Bake for 40–45 minutes, turning the vegetables halfway through cooking. The sausages should be browned and cooked through, and the vegetables should be tender with delicious golden edges.
  5. Rest and serve: Remove from the oven and allow the tray bake to rest for a few minutes before serving. Enjoy on its own or with crusty bread, salad, rice, or your favourite side dishes.

Notes

  • Cut vegetables into similar-sized pieces so everything cooks evenly.
  • If using larger potato pieces, roast them for 10–15 minutes before adding the sausages and softer vegetables.
  • Avoid overcrowding the tray, as this can cause the vegetables to steam instead of becoming beautifully roasted.
  • Swap the vegetables depending on what you have available — pumpkin, sweet potato, broccoli, mushrooms or green beans all work well.
  • For extra flavour, brush the sausages with a little honey mustard or BBQ sauce during the final 10 minutes of cooking.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days and reheated for an easy lunch or dinner.