Preheat the oven to 425 degrees Fahreneit. Line baking sheet with parchment paper and set aside. 

Cut vegetables into evenly sized pieces and add to baking sheet. Pour olive oil over top and toss to coat. Bake for 30 minutes on lower rack of oven. 

Add sliced sausages and toss to coat in any oil leftover from the vegetables. Bake for another 15 minutes. Test carrots and broccoli with a fork. If tender, then remove from the oven. Otherwise, continue to bake until fork tender. (Baking times sometimes vary by oven.)

Allow veggies to cool a couple of minutes. Pour 1/4 cup of the pesto over the veggies and sausage. Toss to coat well.

Serve over quinoa, roasted potatoes, or grain of your choice and drizzle with the rest of the pesto, as desired. Taste and add sea salt and pepper if needed.