Ingredients:

  • 1 lb smoked sausage (Kielbasa or Andouille), sliced into 1/2-inch rounds
  • 1.5 lbs Yukon Gold potatoes, diced into 3/4-inch cubes
  • 2 large bell peppers, de-seeded and cut into 1-inch chunks
  • 1 medium red onion, cut into thick wedges
  • 2 cups broccoli florets
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 0.5 tsp kosher salt
  • 0.25 tsp cracked black pepper

Instructions:

  1. Preheat the oven to 400°F (200°C). Position your rack in the center lower third. Note: This lower placement ensures the bottom of the pan gets hot enough to sear the food.
  2. Slice the sausage. Cut your 1 lb of smoked sausage into 1/2 inch rounds. Note: Consistent thickness ensures the sausage crisps up without drying out inside.
  3. Dice the potatoes. Cut the 1.5 lbs of Yukon Golds into 3/4 inch cubes. Note: Keeping them under an inch is the secret to ensuring they're soft by the time the veggies char.
  4. Chop the produce. Prepare the peppers into 1 inch chunks, the onion into thick wedges, and the broccoli into 2 cup florets.
  5. Season the mix. In a large bowl, combine the sausage and all the veggies. Drizzle with 3 tbsp olive oil and add the garlic powder, oregano, paprika, salt, and pepper.
  6. Toss for coverage. Use your hands or large spoons to toss until every piece is glistening with oil and spices.
  7. Arrange the tray. Spread the mixture onto your 13x18 inch baking sheet in a single, even layer. Note: If it looks crowded, use two pans; air must circulate for crispiness.
  8. Roast the dinner. Bake for 25 minutes. At the 12 minute mark, use a spatula to flip and rotate the ingredients.
  9. Check for doneness. Roast until the potatoes are fork tender and the sausage edges are dark and crackling.
  10. Add the finish. Remove from the oven and immediately sprinkle with 1/4 cup grated Parmesan. The residual heat will melt the cheese into the crevices of the veggies.