Ingredients:

  • 1 lb smoked kielbasa or chicken sausage, sliced into 1/2-inch rounds
  • 1 lb baby potatoes, halved or quartered
  • 2 cups broccoli florets, bite-sized
  • 1 large red bell pepper, chopped into 1-inch pieces
  • 1 medium red onion, cut into wedges
  • 2 medium carrots, sliced into thin rounds
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. Prepare the vegetables: cut the potatoes and carrots smaller than the broccoli and peppers to ensure they soften at the same rate.
  3. In a large mixing bowl, combine the sliced sausage and all chopped vegetables.
  4. Pour in the olive oil, garlic powder, dried oregano, smoked paprika, salt, and black pepper. Toss thoroughly until all ingredients are evenly coated.
  5. Spread the mixture across the sheet pan in a single layer, ensuring no pieces are overlapping to prevent steaming.
  6. Roast in the center rack for 25–30 minutes, tossing once halfway through, until potatoes are fork-tender and sausage edges are browned and crisp.