Traybakes are a great dinner solution when you can’t or won’t spend time at the stovetop. With this mostly hands-off technique, the ingredients are combined on a single baking sheet, then roasted in the oven.
In this recipe from our book “Cook What You Have,” which draws on pantry staples to assemble easy, weeknight meals, we cook savory Italian sausages on top of potatoes, onion and bell pepper so the meaty juices flavor the vegetables.
First, we toss together the potatoes, onion and bell pepper with oil, oregano or rosemary, and salt and pepper, then distribute them in an even layer and roast until they begin to soften. The sausages then are pierced and arranged on top of the partly cooked vegetables, and the baking sheet is returned to the oven until the sausages are cooked through and the vegetables are tender and lightly browned.
To finish the dish, a mixture of vinegar and honey is poured over the hot vegetables to release the browned bits on the sheet pan, forming a delicious tangy-sweet and savory glaze. Slice the sausages diagonally and toss with the vegetables, or serve them whole with the vegetables alongside. Garnish with fresh parsley, if desired.
Start to finish: 1 hour
Servings: 4 to 6 1 pound Yukon Gold OR russet OR red potatoes, cut into 1/2-inch wedges
1 medium red OR yellow onion, halved and sliced about 1/2 inch thick
1 medium red OR orange OR yellow bell pepper, stemmed, seeded and sliced about 1/2 inch thick
3 tablespoons extra-virgin olive oil
1 tablespoon dried oregano OR dried rosemary
Kosher salt and ground black pepper
1 1/2 pounds sweet OR hot Italian sausages OR other fresh sausages, poked in several places with a paring knife
¼ cup white wine vinegar OR red wine vinegar
1 tablespoon honey
3 tablespoons rinsed and drained capers OR ¼ cup pitted green OR black olives, roughly chopped
Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss together the potatoes, onion, bell pepper, oil, oregano and 1 teaspoon each salt and pepper, then distribute in an even layer. Roast until the vegetables begin to soften and brown, 18 to 20 minutes, stirring once halfway through.
Remove from the oven and stir the vegetables again, then arrange the sausages on top. Continue to roast until the centers of the sausages reach 160°F and the vegetables are tender and lightly browned, another 20 to 25 minutes. Meanwhile, in a small bowl, stir together the vinegar and honey.
When the sausages are done, transfer them to a cutting board, leaving the vegetables in the pan. Pour the vinegar mixture over the vegetables and stir, scraping up any browned bits. Add the capers and toss, then taste and season with salt and pepper. Transfer to a serving dish.
Cut the sausages on the diagonal into 1-inch pieces, then add to the vegetables and toss. Alternatively, serve the sausages whole with the vegetables alongside.
Optional garnish: Chopped fresh flat-leaf parsley EDITOR’S NOTE: For more recipes, go to Christopher Kimball’s Milk Street at
Christopher Kimball, The Associated Press
