A sausage, chickpea and potato traybake

Healthy sausage traybake

  • serves 4
  • Easy

Charred corn on the cob, succulent sausages, smoked paprika spice rub, roasted tatties and nutty chickpeas makes for a deliciously colourful traybake


Make this healthy sausage traybake for a midweek meal, then check out our healthy chilli, healthy chicken traybake, healthy risotto and more healthy comfort food recipes.



  • 100% pork sausages 8
  • baby potatoes 300g, quartered
  • chickpeas 400g tin, rinsed and drained
  • red peppers 2, roughly chopped
  • mini corn on the cob 4, each sliced into 3 pieces
  • red onion 1 large, cut into quarters
  • extra-virgin olive oil 3 tbsp
  • garlic 2 cloves, crushed
  • lemon ½, juiced, plus wedges to serve
  • smoked paprika 1 tbsp
  • dried oregan 1 tsp
  • ground cumin 1 tsp
  • flat-leaf parsley ½ a small bunch, roughly chopped


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Put the sausages, potatoes, chickpeas, peppers, corn slices and onion in a large baking tray. Combine the olive oil, garlic, lemon juice and spices in a small bowl, seasoning well. Pour the oil mixture over the vegetables and toss to coat. Cover securely with foil and roast for 30 minutes.

  • Step 2

    Uncover the tray and roast for a further 30 minutes or until the sausages are cooked through, the potatoes are tender and everything is golden. Serve sprinkled with the parsley and lemon wedges to squeeze over.

Discover more of our easy sausage recipes

Creamy Sausage Bake

Nutritional Information

  • Kcals 507
  • Fat 28.6g
  • Saturates 7.9g
  • Carbs 37.2g
  • Sugars 9.8g
  • Fibre 11.4g
  • Protein 19.7g
  • Salt 1.3g