Go Back
+ servings
5 from 1 vote

Sheet Pan Sausage and Veggies

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!
Author Diana
Servings 2
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes



  • 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


  • 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.


Calories: 286kcal | Carbohydrates: 35g | Protein: 8g | Fat: 15g | Saturated Fat: 2g | Sodium: 1200mg | Potassium: 1140mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4938IU | Vitamin C: 33mg | Calcium: 91mg | Iron: 7mg