Ingredients:

  • 1 lb smoked sausage, sliced into 1/2-inch rounds
  • 2 cups bell peppers, chopped into 1-inch pieces
  • 1 medium zucchini, sliced into half-moons
  • 1 cup red onion, cut into wedges
  • 1.5 cups baby potatoes, quartered
  • 1 cup broccoli florets
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Chop the bell peppers, zucchini, red onion, baby potatoes, and broccoli according to the specified sizes.
  3. In a large mixing bowl, combine the sliced sausage and all chopped vegetables.
  4. Drizzle the mixture with olive oil and sprinkle with garlic powder, oregano, smoked paprika, salt, and black pepper. Toss vigorously until evenly coated.
  5. Spread the mixture across the sheet pan in a single layer, ensuring ingredients do not overlap.
  6. Roast for 25–30 minutes, tossing the ingredients with a spatula halfway through, until the sausage is mahogany-colored and vegetables have charred edges.