Traybakes are a great solution when you want to put dinner on the table but can’t or don’t want to spend time at the stovetop
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.
Start to finish: 1 hour Servings: 4 to 6 1 pound Yukon Gold OR russet OR red potatoes, cut into ½-inch wedges 1 medium red OR yellow onion, halved and sliced about ½ inch thick 1 medium red OR orange OR yellow bell pepper, stemmed, seeded and sliced about ½ inch thick 3 tablespoons extra-virgin olive oil 1 tablespoon dried oregano OR dried rosemary Kosher salt and ground black pepper 1½ pounds sweet OR hot Italian sausages OR other fresh sausages, poked in several places...
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Roast Italian sausages over potatoes and peppers for a flavorful one-pan supperTraybakes are a great solution when you want to put dinner on the table but can’t or don’t want to spend time at the stovetop. With this mostly hands-off technique, Christopher Kimball’s Milk Street combines ingredients on a single baking sheet. They then roast them in the oven.
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