A tasty and healthy meal ready in under 30 minutes! Make this sheet pan sausage and veggies for a mid-week dinner as it’s so easy to throw together, seriously, you will love how easy this is!
Sausage Sheet Pan Dinner
I love sheet pan dinners! They’re always SO easy and quick to make and turn out absolutely delicious. A sheet pan dinner is always the first thing that comes to my mind when I’m tired, it’s almost dinner time, and I want food quickly.
I avoid eating out as much as possible, I mean seriously, nothing beats home-cooked food! Especially when it’s quick and easy!
I always make this sheet pan sweet potato hash for breakfast, or even dinner, it never disappoints. We also love these baked chicken fajitas, chickpea fajitas.
Healthy Sausage Recipes
Whether you eat everything, or you follow a plant-based diet, sausages are always a good idea. In our house, we eat plant-based sausages due to different dietary requirements, and I’m always on the lookout for healthy sausage recipes.
This sheet pan sausage recipe is probably my favorite, but another great one is this air fryer hotdogs, so quick and easy!
One-Pan Sausage and Veggies Ingredients
To make this, you will need:
- Good quality sausages (meaty or vegan)
- Veggies – I use whatever I have on hand, but potatoes are always a great idea. In this recipe, I’ve used: Potatoes, squash, red onion, garlic, and mushrooms.
- Olive oil, dried oregano or any herb that you like, and fajita seasoning (or your favorite spice blend).
How to Make This Sausage Sheet Pan Dinner
- Preheat the oven to 200C (395F).
- Start by prepping the ingredients. Peel and chop the potatoes, peel and slice the onion into wedges, slice the mushrooms into thick slices, slice the squash, and chop off the tips of the garlic cloves.
- Add the sausages and veggies to a sheet pan. Drizzle with olive oil, and sprinkle with fajita seasoning (or your favorite spice blend), oregano, and salt. Toss veggies with your hands until they’re well coated with the olive oil and seasonings.
- Bake for 20 minutes, flipping halfway. To check if the veggies are ready, insert a fork in a piece of potato or squash and see if they’re tender.
- Serve with rice, buckwheat, quinoa, in sandwiches or on their own for weight loss.
If you prefer, you can slice the sausages into 1″ rounds instead of keeping them whole. This will make it easier for you to serve, especially if you’re feeding children, it will also cook quicker.
Quick Basil Pesto Recipe
The sausages and the veggies are really good on their own, so if you can’t be bothered to make a pesto, then that’s totally fine it’s optional. But, when I have some extra time I really like making my own homemade pesto to serve with this meal.
To make the pesto, you will need:
- Fresh basil leaves
- Walnuts or pine nuts
- Olive oil, garlic, and salt. I also like adding a splash of freshly squeezed lemon juice.
Blend all of the ingredients in a food processor until smooth, have a taste and adjust seasoning to your preference. Find my classic basil pesto recipe here.
Or try my carrot top pesto that uses carrot tops (and yes they’re 100% edible!).
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Sheet Pan Sausage and Veggies
Equipment
- sheet pan
Ingredients
- 4 sausages of your choice (mine are vegan made with beetroot, but any sausages will work)
- 1 large potato peeled and chopped into chunks
- 1 red onion peeled and sliced into wedges
- 4 cloves garlic just cut the tips off and leave the peel on
- 1 cup pumpkin or butternut squash sliced
- ½ cup mushrooms sliced
- 2 tablespoons olive oil
- 3 tablespoons fajita seasoning
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
For the quick pesto
- 2 cups basil leaves
- 3 tbsp olive oil
- 1 clove garlic
- ¼ cup walnuts or pine nuts
- ½ tsp salt
Instructions
- Preheat the oven to 200°C (395°F).
- Prep all of the veggies (peel and chop), then add the sausages and veggies to a sheet pan. Drizzle with olive oil, and sprinkle with fajita seasoning (or your favorite spice blend), oregano, and salt. Toss veggies with your hands until they're well coated with the olive oil and seasonings.
- Bake for 20 minutes, flipping halfway. To check if the veggies are ready, insert a fork in a piece of potato or squash and see if they're tender.
- Serve with rice, buckwheat, quinoa, in sandwiches or on their own for weight loss.
To Make the Quick Pesto
- In a food processor, blitz all of the ingredients together until smooth. Have a taste and adjust seasonings to your preference. Add pesto to the sausage bake and enjoy.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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