Ingredients:

  • 12 oz Smoked Sausage or Kielbasa, sliced into 1/2-inch rounds
  • 1 lb Baby Yukon Gold Potatoes, quartered
  • 2 Large Bell Peppers (Red and Yellow), chopped into 1-inch pieces
  • 1 Medium Red Onion, cut into thick wedges
  • 2 cups Broccoli florets
  • 1 cup Baby carrots, halved lengthwise
  • 3 tbsp Extra Virgin Olive Oil
  • 1 tsp Garlic Powder
  • 1 tsp Smoked Paprika
  • 1 tsp Dried Oregano
  • 1/2 tsp Sea Salt
  • 1/4 tsp Cracked Black Pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line an extra-large rimmed baking sheet with parchment paper.
  2. Ensure all vegetables are completely dry. Quarter the potatoes and chop the remaining vegetables into uniform 1-inch pieces, except for the broccoli florets.
  3. In a large mixing bowl, combine the sliced sausage, potatoes, peppers, onion, broccoli, and carrots.
  4. Drizzle with extra virgin olive oil and sprinkle with garlic powder, smoked paprika, oregano, sea salt, and black pepper. Toss thoroughly to ensure every piece is evenly coated.
  5. Spread the mixture onto the prepared baking sheet in a single layer, leaving air gaps between items to allow moisture to evaporate and promote browning.
  6. Roast for 20 minutes, or until the potatoes are tender and golden-brown and the sausage rounds have developed a crispy, bronze exterior.