A vibrant dish combining smoky sausage with tender roasted bell peppers, zucchini, potatoes, and tomatoes.
# What You Need:
→ Meats
01 - 14 oz smoked sausage (kielbasa or andouille), sliced into 1/2-inch rounds
→ Vegetables
02 - 1 red bell pepper, cut into 1-inch pieces
03 - 1 yellow bell pepper, cut into 1-inch pieces
04 - 1 medium zucchini, sliced into 1/2-inch half-moons
05 - 1 red onion, cut into wedges
06 - 9 oz baby potatoes, halved
07 - 1 cup cherry tomatoes, halved
→ Spices & Seasonings
08 - 2 tbsp olive oil
09 - 1 tsp smoked paprika
10 - 1/2 tsp garlic powder
11 - 1/2 tsp dried thyme
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
→ Optional Garnishes
15 - 2 tbsp chopped fresh parsley
16 - Lemon wedges, for serving
# How-To:
01 - Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine sliced sausage, red and yellow bell peppers, zucchini, red onion, baby potatoes, and cherry tomatoes.
03 - In a small bowl, whisk together olive oil, smoked paprika, garlic powder, thyme, oregano, salt, and black pepper.
04 - Pour the seasoning mixture over the sausage and vegetables. Toss until evenly coated.
05 - Spread the mixture evenly in a single layer on the prepared sheet pan.
06 - Roast in the preheated oven for 25 minutes, stirring halfway through, until vegetables are tender and caramelized.
07 - Sprinkle with fresh parsley and serve with lemon wedges, if desired.
