The Best 6 Easy One-Tray Meals For Busy Winter Nights That Do It All

Cooking after a long day can feel like a chore. The chopping, the stirring, the endless stack of dishes—it’s no wonder so many of us turn to takeout. What if we told you there’s a way to whip up a homemade meal that’s as easy as it is delicious? That’s where the world of tray bakes is at.

The ultimate dinner hack, all you need is a baking tray, some fresh ingredients, and an oven. Toss everything together, pop it in, and let you are set. From tender meats and roasted veggies to cheesy, gooey goodness, these one-pan wonders are versatile and fuss-free. Plus, clean-up is a breeze, so you can spend less time scrubbing and more time enjoying. Lets dive right in. 

Roast Pork Tray Bake with Stuffing Balls

A hearty, homestyle dinner featuring tender pork, caramelized veggies, and sage-infused stuffing.

Ingredients:

• 4 pork cutlets
• 3 parsnips 
• 2 apples 
• 1 bunch broccolini and 1 bunch asparagus, trimmed
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tsp fennel seeds
• 2 tbsp olive oil
• Fresh parsley and gravy to serve

For the Stuffing

• 2 cups sage and onion stuffing mix
• 1 ½ tbsp olive oil
• 1 egg 

Method:

1. In a bowl, mix honey, Dijon mustard, fennel seeds, and half the olive oil. Place the pork cutlets in a large zip-lock bag. Pour in the marinade, seal the bag, and rub the pork to coat it evenly. Refrigerate for at least 30 minutes to let the flavours soak in.
2. In a large bowl, combine the stuffing mix with olive oil, egg, and ¾ cup water. Mix well until the mixture holds together. Shape it into 12 evenly-sized balls and set them aside.
3. Preheat your oven to 220°C. Place the parsnip quarters on a large baking tray. Drizzle them with the remaining olive oil and season with salt and pepper. Toss to coat evenly and roast for 15 minutes.
4. Remove the tray from the oven and arrange the marinated pork, apple quarters, and stuffing balls around the parsnips. Roast for 20 minutes, allowing the pork to turn golden and the stuffing balls to firm up.
5. Add broccolini and asparagus to the tray. Roast for another 10 minutes or until the greens are tender but still vibrant. 
6. Sprinkle fresh parsley over the tray and serve immediately with a generous drizzle of warm gravy.

Halloumi Tray Bake with Roasted Vegetables

This veggie-packed dish is full of Mediterranean flavours and crispy, golden halloumi.

Ingredients:

• 2 broccoli heads 
• 1 aubergine 
• 250g cherry tomatoes
• 400g can chopped tomatoes
• 450g halloumi 
• 75gms mixed olives
• 2–3 cloves garlic
• 2–3 chillies 
• 1 tbsp honey
• Fresh parsley for garnish

Method:

1. Set your oven to 175°C and line a large baking tray with parchment paper.
2. Place broccoli florets, aubergine chunks, and cherry tomatoes on the tray. Drizzle with olive oil, season with black pepper (avoid salt at this stage), and toss to coat. Roast in the oven for 20 minutes.
3. While the vegetables are roasting, blend the canned tomatoes with garlic, chillies, honey, and a pinch of salt. Blend until smooth and set aside.
4. Remove the tray from the oven. Pour the prepared tomato sauce over the vegetables and scatter the mixed olives across the tray. Stir gently to combine, then return the tray to the oven for another 30 minutes.
5. Heat rapeseed oil in a non-stick frying pan. Fry the halloumi slices until golden and crispy on both sides.
6. Once the vegetables are done, serve them with the fried halloumi on top. Garnish with fresh parsley and, if desired, extra sliced chilli for a spicy kick.

Fajita Chicken Tray Bake

A Mexican-inspired dish that’s bursting with colour, flavour, and a fiery kick if you need a pick me up.

Ingredients:

• 1 pack fajita spice mix
• 2 tbsp vegetable oil
• 2 red onions 
• 3 mixed bell peppers 
• 320g mini chicken fillets
• 380g black beans 
• 500g pre-cooked brown rice
• ½ pot sour cream
• 2 tbsp chopped coriander

Method:

1. Set your oven to 220°C. Place a large shallow roasting tin inside to heat up.
2. In a large mixing bowl, combine the fajita spice mix with vegetable oil. Add the chicken pieces, onion slices, and peppers, tossing until everything is evenly coated.
3. Carefully transfer the coated chicken and vegetables to the preheated roasting tin. Spread them out in a single layer to ensure even cooking. Roast for 10 minutes.
4. Stir the roasted ingredients to mix them up. Scatter the black beans and pre-cooked rice over the top. Return the tray to the oven and roast for another 5 minutes, or until the rice is heated through.
5. Spoon the mixture onto plates or bowls. Drizzle with sour cream and sprinkle with chopped coriander.

Gnocchi Tray Bake with Ratatouille

A comforting mix of pillowy gnocchi and roasted ratatouille vegetables.

Ingredients:

• 500g potato gnocchi
• 400g cherry tomatoes
• 2 zucchinis 
• 1 red onion
• 2 tbsp olive oil
• 2 garlic cloves 
• 1 tsp dried Italian herbs
• ½ tsp chilli flakes 
• Parmesan and fresh basil for serving

Method:

1. Heat your oven to 200°C and line a large roasting pan with baking paper.
2. Place the gnocchi, tomatoes, zucchini, and red onion in the prepared pan.
3. In a small bowl, mix olive oil with crushed garlic. Drizzle this evenly over the gnocchi mixture. Sprinkle with dried Italian herbs and chili flakes (if using). Toss everything to coat well.
4. Spread the mixture evenly in the pan and bake for 10 minutes. Stir gently to ensure even roasting. Bake for another 10 minutes or until the vegetables are golden and tender.
5. Remove the tray from the oven. Sprinkle generously with shaved parmesan and fresh basil leaves.
6. Dish it up hot, and enjoy the comforting flavours of this simple bake.

Swedish Meatball Risoni Bake

Cozy, creamy, and oh-so-satisfying—this dish is a total crowd-pleaser.

Ingredients:

• 500g chicken mince
• 2 garlic cloves 
• 1 onion 
• 50g breadcrumbs
• 1 egg
• 1 tsp allspice
• 260g risoni pasta
• 625ml vegetable stock
• 300ml cream
• Lemon zest, parsley, and cherry tomatoes for garnish

Method:

1. Combine breadcrumbs and milk in a bowl. In a pan, sauté onion and garlic in butter until soft, then add to the breadcrumb mixture with chicken mince, egg, parsley, salt, and allspice. Mix and shape into balls. Chill for 1 hour.
2. Heat olive oil in a pan over medium heat. Cook the meatballs, turning occasionally, until browned. Remove from the pan and set aside.
3. In the same pan, heat butter and oil. Sauté leek and garlic for 3 minutes. Add zucchini and cook for 2 minutes. Stir in risoni pasta, vegetable stock, cream, and half the lemon rind. Season to taste.
4. Preheat the oven to 180°C. Transfer the risoni mixture to a baking dish. Place the meatballs on top. Bake for 30 minutes, or until the risoni is tender and the liquid absorbed.
5. Garnish with the remaining lemon rind, parsley, and optional cherry tomatoes or red onion.

Layered Gözleme Tray Bake

This cheesy, flaky Turkish-inspired bake is perfect for a quick and easy meal.

Ingredients:

• 3 sheets mountain bread
• 125g ricotta
• 100g Danish feta
• 60g spinach 
• 200g mozzarella 
• 2 garlic cloves 
• Thyme and sumac for garnish

Method:

1. Heat your oven to 200°C (180°C fan-forced). Grease a 21x26cm baking tray.
2. Place one sheet of mountain bread on the tray. Brush generously with melted butter. Repeat with a second sheet.
3. Mash ricotta and garlic together in a bowl. Season to taste. Spread this mixture evenly over the layered bread.
4. Crumble feta over the ricotta mixture and scatter the shredded spinach. Sprinkle half the grated mozzarella over the top.
5. Top with the final bread sheet and press down firmly. Brush with melted butter.
6. Bake for 10 minutes. Sprinkle the remaining mozzarella over the top and bake for another 15 minutes, until golden and crisp. Cool slightly, then cut into squares. Sprinkle it with sumac and thyme before serving.

Images: Pinterest

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