One Pan Sausage and Veggies

I am all about quick and easy weeknight dinners! I love a veggie-filled meal but sometimes time gets away from me or I feel too worn out to cook up something elaborate. Can you relate? One pan meals are a lifesaver for those days.

Both of my kids love sausages so this easy dinner is a big hit in my house. I love how easy it is, and the best part is that there is hardly any clean up. One of the challenges that comes with home cooking and healthy eating is the amount of dishes, so any time I can come up with a meal idea that uses minimal pans and dishes I get excited!

Not only is this meal super duper easy, but it also has a nice balance of protein, fat, and carbohydrates with a generous serving of vegetables. I went with Greek-inspired flavours for the roasted vegetables and it was so delicious. You’re going to love this one pan meal!



4 sausages (any kind)
1 onion, chopped
2 cups of mini potatoes, quartered
1 red bell pepper, chopped
1 large zucchini, chopped
2 cloves of garlic, finely minced
2 tablespoons of olive oil
1 tablespoon of red wine vinegar
3/4 teaspoon of salt
1/8 teaspoon of ground pepper
1/2 teaspoon of dried oregano

  1. Heat the oven to 425F. Line a large baking sheet with parchment paper. Add the onion, potatoes, peppers, zucchini, garlic, olive oil, red wine vinegar, salt, pepper, and oregano to the baking sheet. Gently toss to coat all of the vegetables, then spread in an even layer. Place the sausages right on top of the vegetables.
  2. Bake for 20 minutes, then flip the sausages over and bake for another 20 minutes until the sausages are browned and cooked through.

Notes: this meal can be paleo and Whole30 friendly so long as you check the ingredients of your sausages. I asked my local farmer which of their sausages had no sugar, gluten, or corn ingredients since they aren’t listed on the package, and they happily gave me a list, so don’t be shy about asking!

Contributed by Melanie Maxwell, R.H.N.