Sheet Pan Sausage and Veggies

2 standard portions

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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
• 2 cups basil leaves
• 3 tbsp olive oil
• 1 clove garlic
• ¼ cup walnuts (or pine nuts)
• ½ tsp salt

Method

1. Preheat the oven to 200°C (395°F).
2. 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.
3. 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.
4. Serve with rice, buckwheat, quinoa, in sandwiches or on their own for weight loss.
5. 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.