Ingredients:

  • 1 lb Italian sausages (links), sliced into 1-inch rounds
  • 1 lb Yukon Gold potatoes, cut into 3/4-inch cubes
  • 2 cups red and yellow bell peppers, chopped into 1-inch pieces
  • 1 cup red onion, cut into thick wedges
  • 2 cups broccoli florets, chopped
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the sliced sausages, cubed potatoes, and all vegetables. Pour over the olive oil, minced garlic, oregano, paprika, salt, and pepper. Toss thoroughly until evenly coated.
  3. Line a large rimmed baking sheet with parchment paper and spread the mixture in a single layer, ensuring ingredients are not overlapping to allow for roasting.
  4. Roast in the center rack for 25–30 minutes, tossing the ingredients with a spatula halfway through (at the 15-minute mark).
  5. Remove from the oven when the potatoes are fork-tender and the sausages have developed a mahogany-colored, charred exterior.