Sausage, Veg and Rice Bake

A meal that cooks in one tray is always a big hit for me. I love cooking but hate the dishes.. This Sausage, Pea, Carrot and Rice Tray Bake brings that idea to life with very little effort. It feels hearty, simple, and perfect for any day of the week.

At first glance, the dish looks warm and inviting. The carrots soften as they cook and add a gentle sweetness. The peas bring small bursts of freshness, which lift the overall flavour. As the tray bakes, the rice absorbs the liquid and turns soft and fluffy.

The sausages drive the flavour in this dish. They release rich juices as they cook, and those juices soak into the rice below. This process gives every bite a savoury depth without needing extra ingredients. A drizzle of oil helps everything cook evenly, while salt and black pepper sharpen the final taste.

This dish also stands out for its ease. You place everything into one tray and let the oven handle the rest. You avoid juggling pans or standing over the hob. This approach suits busy evenings, yet it still delivers a proper home-cooked meal.

Texture plays an important role here. The rice turns tender while it absorbs the liquid. The carrots soften but keep their shape. The sausages brown on top and form a light crust. Each forkful offers a mix of soft and slightly crisp elements, which keeps the dish interesting.

This tray bake fits many situations. You can serve it straight from the dish for a relaxed family meal. You can also plate it neatly with a simple green side for a more complete dinner. It feels generous without needing anything complicated.

The ingredient list stays short, yet the result feels complete. Oil, salt, and pepper bring balance and help the natural flavours shine. These small additions make a clear difference without adding extra work.

With minimal effort and familiar ingredients, you can produce a dish that is both comforting and reliable. It is the kind of meal that fits easily into everyday cooking and quickly becomes a favourite. This dish is perfect for mid week panics!

Sausage, Veg and Rice Bake

A hearty one-tray meal with rich sausages and tender rice. Sweet carrots and peas add balance and colour. Simple seasoning and a little oil bring everything together with ease.

4.96 from 25 votes

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Course: Main Dish

Cuisine: British

Keyword: Rice, Sausage, Veg and Rice Bake, Stock, Vegetables

Prep Time: 10 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 10 minutes minutes

Servings: 4 People

Calories: 993kcal

Equipment

• Large roasting tray or ovenproof dish

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Ingredients

 

MetricImperial

• ▢ 8 large pork sausages
• ▢ 250 g long grain rice
• ▢ 2 medium carrots peeled and sliced
• ▢ 150 g peas fresh or frozen
• ▢ 1 large onion sliced

From the larder:

• ▢ 1 tbsp oil
• ▢ Salt
• ▢ Black pepper
• ▢ 600 ml water or stock

Instructions

• Preheat the oven to 190°C (fan 170°C).
• Add the rice to the tray and spread it out evenly.
  250 g long grain rice
• Scatter the sliced carrots, peas and onion over the rice.
  2 medium carrots, 150 g peas, 1 large onion
• Pour in the water or stock, then add the oil.
  600 ml water, 1 tbsp oil
• Season lightly with salt and black pepper.
  Salt, Black pepper
• Place the sausages on top of the mixture.
  8 large pork sausages
• Cover the tray tightly with foil.
• Bake for 40 minutes.
• Remove the foil and return to the oven for 20 minutes until the sausages are browned and the rice is tender.
• Let it rest for 5 minutes before serving.

Notes

Notes:

The sausages flavour the rice as they cook.

The carrots soften and add sweetness.

The peas keep the dish fresh and balanced.

For children, I often use chopped sausage or even hotdogs. Both vanish without a trace.

Nutrition

Calories: 993kcal | Carbohydrates: 61g | Protein: 41g | Fat: 64g | Saturated Fat: 20g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 29g | Trans Fat: 0.5g | Cholesterol: 163mg | Sodium: 1500mg | Potassium: 857mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8827IU | Vitamin C: 10mg | Calcium: 71mg | Iron: 4mg