Ingredients:

  • 1 lb smoked kielbasa or andouille sausage, sliced into 1/2-inch rounds
  • 1 lb baby gold potatoes, quartered into 1/2-inch pieces
  • 2 cups broccoli florets, bite-sized
  • 1 large red bell pepper, chopped into 1-inch chunks
  • 1 medium red onion, cut into 1-inch wedges
  • 1 medium zucchini, sliced into thick half-moons
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried Italian seasoning
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In an extra large mixing bowl, combine the sliced sausage, quartered potatoes, broccoli florets, chopped red bell pepper, red onion wedges, and zucchini half moons.
  3. Drizzle the olive oil over the mixture and sprinkle with garlic powder, dried Italian seasoning, smoked paprika, kosher salt, and cracked black pepper.
  4. Toss the ingredients vigorously until every piece is evenly coated in the oil and seasoning blend. Note: A glossy coating prevents sticking and aids browning
  5. Spread the mixture onto the prepared baking sheet in a single layer. Ensure no pieces are overlapping to allow for proper roasting and airflow.
  6. Roast in the oven for 15 minutes.
  7. Stir the ingredients with a spatula to flip the potatoes and move the sausage.
  8. Roast for another 15 minutes until the potatoes are tender and the sausage and vegetables are browned and caramelized.