Autumn Veggie Tray Bake
This tasty autumn veggie tray bake ultimate lazy yet super healthy and nourishing dish that’s completely hassle free!
What you need to make Autumn Veggie Traybake
- Parsnips
- Carrots
- Leeks
- Garlic
- Sweet potato
- Smoked paprika
- Cinnamon
- Sage
- Maple syrup
- Olive oil
- Vegan sausages
How to make Autumn Veggie Tray Bake
Preheat oven to 200°C (400°F).
Peel and chop the parsnips, carrots, leeks and sweet potato into bite-sized chunks.
Add to a large baking tray, sprinkling over the smoked paprika, cinnamon, and sage, and drizzle the maple syrup and olive oil. Season with salt and pepper. Toss together until everything is coated and spread evenly.
Add in the vegan sausages between the vegetables, pop in the oven and roast for 45 minutes (turning halfway through), or until the vegetables are tender. Serve your veggie tray bake with your favourite dipping sauce or condiments!
For this recipe, I’ve used Autumnal seasonal vegetables. If you’re reading this at another time of year or another part of the world however, throw in the vegetables that are in season for you! The principle will remain the same and you will create your very own delicious veggie tray bake.
We used Sainsbury’s shroomdogs (they’re delicious).
More autumnal recipes
- Harissa Spiced Tomato One-Pot
- Smoky Mushroom & Sweet Potato Stew
- Autumn Pumpkin Chilli
- Quorn Fishless Pie
- Easy Vegan Nut Roast
Did you make this autumn veggie tray bake recipe? Take a photo and hashtag it #MadeleineOlivia. I love seeing your creations on Instagram, Facebook, and Tiktok.
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Autumn Veggie Tray Bake
Ingredients
- 2 parsnips (peal & chop into bite size pieces )
- 2 carrots (peal & chop into bite size pieces )
- 2 leeks (peal & chop into bite size pieces )
- 4 garlic cloves (sliced)
- 1 large sweet potato (peal & chop into bite size pieces )
- 1 tsp smoked paprika
- 1 tsp cinnamon
- 1 tsp sage
- 1 tbsp maple syrup
- 1 tbsp olive oil
- 6 vegan sausages*
- salt and pepper (season to taste )
Instructions
- Preheat oven to 200°C (400°F).
- Add to a large baking tray, sprinkling over the garlic slices, smoked paprika, cinnamon, and sage, and drizzle the maple syrup and olive oil. Season with salt and pepper. Toss together until everything is coated and spread evenly.
- Add in the vegan sausages between the vegetables, pop in the oven and roast for 45 minutes (turning halfway through), or until the vegetables are tender. Serve your veggie tray bake with your favourite dipping sauce or condiments!
Video
Notes
- For this recipe, I’ve used Autumnal seasonal vegetables. If you’re reading this at another time of year or another part of the world however, throw in the vegetables that are in season for you! The principle will remain the same and you will create your very own delicious veggie tray bake.
- *We used Sainsbury’s shroomdogs (they’re delicious).
Nutrition
⭐️⭐️⭐️⭐️⭐️ Don’t forget to rate this recipe!
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2 comments
Emma
Hi Madie, thank you for this one! Just spotted the garlic is missing from the Method instructions (watched the video as well so remembered it should be there).
Have a great weekend!
plantyglow
This is really really tasty. Cooked it with Linda Mccartney’s and it was still delicious. Can’t wait to try it again with even more delicious vegan sausages. This is the second thing i’ve cooked from you this week and having a delicious time.