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. 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.
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.
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.
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.
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.
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