Dee’s Sausage, Tomato and Fennel Tray Bake

By Dee, 4th August 2016

There’s nothing better than when you can pop a batch of ingredients into a tray and enjoy a delicious meal with zero fuss. This tasty all-in-one tray bake is perfect for those busy weeknights when you just don’t have time to cook, yet you still want something delicious and nutritious to feed the family. The sweet flavours of the roasted tomatoes and fennel work perfectly with Dee’s Vegan Sausages and woody herbs, for a quick no-fuss meal that will become one of your favourites.

Photography: Aiala Hernando
Styling: Maaike Koorman
Recipe and Food Styling: Ajda Mehmet

  • Prep: 40 mins
  • 40 mins

    40 mins

  • Yields: Serves 4

Difficulty rating:


2 fennel bulbs, washed and quartered

1 kg tomatoes, washed and larger ones halved

1 garlic head, halved across the middle

10 g rosemary

1 packet Dee’s sausages

1 ciabatta

2 cloves garlic

4 sprigs thyme

100 ml olive oil


1Preheat the oven to 200ºC. Line a large baking tray with parchment paper, place the tomatoes, fennel, garlic, rosemary and sausages on top, drizzle with a little olive oil and season with sea salt and bake for 25-30 minutes, turning once halfway through.

2For the garlic ciabatta, thickly slice the bread and lay on a baking tray. Finely chop the garlic and thyme, mix with the olive oil and brush over the slices of bread. Place in the oven for the last 10 minutes of cooking time and serve together with the roasted tomatoes, fennel and sausages.