One-Pan Sausage and Vegetable Bake with Herb Gravy, gluten-free
Updated: Sep 21
This gluten-free One-Pan Sausage and Vegetable Bake is an easy, hearty dinner made with juicy sausages, colourful roasted vegetables and a savoury herb gravy, all cooked together in one pan.
With minimal preparation and hardly any washing up, it’s the kind of comforting family meal that’s perfect for busy weeknights.
ABOUT THIS ONE-PAN SAUSAGE AND VEGETABLE BAKE
There’s a lot to love about a dinner where the oven does most of the work.
Baby potatoes, carrots, squash and red onion are roasted first to give them a head start before the sausages, green beans and herb gravy are added to the pan.
As everything cooks together, the sausages add flavour to the vegetables while the stock, Worcestershire sauce, herbs and seasonings create a rich gravy underneath.
It’s simple, filling and easily adapted depending on the vegetables or sausages you have on hand.
Watch How to Make It
TIPS FOR THE BEST SAUSAGE AND VEGETABLE BAKE
Cut the Potatoes Small Enough
Keep the potato pieces around 2 cm so they become tender within the cooking time.
Give the Vegetables a Head Start
Roasting the potatoes, carrots, squash and onion before adding the sausages helps them cook evenly and gives them better flavour.
Don’t Crowd the Pan
Use a large roasting pan so the vegetables have enough space to roast rather than steam.
Add the Green Beans Later
For better colour and texture, add the green beans for the final 25–30 minutes rather than cooking them for the full 40 minutes.
Make a Smooth Gravy
Mix the cornflour with a small amount of cold stock first, then whisk it into the remaining stock with the Worcestershire sauce and seasonings.
Let the Gravy Rest
Allow the tray bake to sit for about 5 minutes after it comes out of the oven. The gravy will continue to thicken slightly as it rests.
Swap the Vegetables
Use what you already have in the fridge. Just keep in mind that harder vegetables may need to be added earlier, while softer vegetables should be added later.
One-Pan Sausage and Vegetable Bake with Herb Gravy, gluten-free
Serves 4 | Prep: 15 minutes | Cook: 55 minutes
INGREDIENTS
8–10 gluten-free beef or pork sausages
400 ml gluten-free beef or vegetable stock
500 g baby potatoes, washed and cut into 2 cm pieces
300 g green beans, trimmed and halved
4 small yellow squash, quartered
2 carrots, peeled, halved lengthways and sliced
2 red onions, quartered
2 tablespoons extra virgin olive oil
2 tablespoons gluten-free Worcestershire sauce
2 tablespoons dried Italian herbs
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons cornflour
1 teaspoon sea salt
½ teaspoon black pepper
INSTRUCTIONS
1. Prepare the Oven and Pan
Preheat the oven to 200°C fan-forced.
Prepare a large roasting pan, approximately 40 x 30 cm.
2. Roast the Vegetables
Add the potatoes, carrots, squash and red onion to the roasting pan.
Drizzle with the olive oil and season with the salt, pepper and 1 tablespoon of the Italian herbs.
Toss well to coat, then roast for 15 minutes.
3. Make the Herb Gravy
Meanwhile, combine the cornflour with approximately ¼ cup of the cold stock and whisk until completely smooth.
Add the remaining stock, Worcestershire sauce, garlic powder, onion powder and remaining Italian herbs and whisk to combine.
4. Add the Sausages and Gravy
Remove the vegetables from the oven and arrange the sausages over the top.
Pour the herb gravy mixture evenly into the pan.
Return to the oven and cook for 15 minutes.
Add the green beans, gently stirring them through the vegetables and gravy, then cook for a further 25 minutes, or until the sausages are cooked through and the potatoes are tender.
Turn the sausages during cooking if you would like them browned evenly on both sides.
5. Rest and Serve
Remove the roasting pan from the oven and allow it to stand for 5 minutes.
The herb gravy will thicken slightly as it rests.
Divide between serving bowls and spoon over plenty of gravy.
Serve immediately.
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Recipe and Photography Margaret Pahos @CreateCookShare
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