Here’s my usual dilemma when I’m back home from a long-ass day at work; I'm too tired to go out, I don’t like takeout dinners, but I’m too lazy to cook, and I also would like some me-time to relax after long hours at the office.
Enter the tray bake. I can’t live without my oven, and years of cooking for myself whilst a busy student/worker had turned me into a self-professed tray bake fan. The best thing about this recipe is that you can really just wing it with anything you have in the fridge, as long as you’ve got the crucial elements – sausages, any type of root vegetables, any sort of herbs, and perhaps a sliver of citrusy peel (orange, lemon, lime) to make it extra special and fancy-looking.
This is my favourite tray bake combination so far. The orange peel makes the whole dish smell amazing, and the slightly caramelised onions really compliment the roasted potatoes and carrots. Using rosemary gives it a heartier feel, and using good quality sausages really makes a difference (lower sodium levels, non-processed, high minced meat content = healthier and tastes better).
This recipe serves one with no leftovers, or great as a side to a roast.
What You Need:
2 good quality sausages (or cocktail sausages if you’re on a budget)
1 large Russet potato, peeled
1 carrot, peeled
1 red onion, peeled
4 cloves garlic
1 teaspoon rosemary leaves (fresh or dried)
Orange/lemon/lime peel (optional)
½ red capsicum (optional)
What You Do:
Note** If you use foil as a base to your baking tray, you will end up with zero washing up, except for you knife, chopping board and dinner plate. (insert huge sigh of relief)