Ingredients
Scale
- 2 cups diced baby red potato
- 3 cups green beans (trimmed and halved)
- 1 large head of broccoli (2 cups)
- 1–1/2 cups chopped bell peppers (2 large or 6 to 7 mini sweet bell peppers)
- 13 ounces smoked sausage (see note 1)
- 6 tablespoons olive oil
- 1/4 teaspoon red pepper flakes (optional, leave out if you don’t like heat!)
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 tablespoon dried oregano
- 1 tablespoons dried parsley
- Salt and pepper
- Cooked quinoa (or rice, for serving, optional)
- Serving suggestions (see note 2)
Instructions
- Preheat oven to 400°F. Line a very large sheet pan (I use this 15×21 inch sheet pan) or 2 smaller pans with parchment paper and set aside.
- It is important to prep veggies according to directions to ensure they cook at the same rate. Wash and chop unpeeled baby red potatoes. You want the pieces quite small. I halve the baby potatoes and dice each half, yielding 10–12 pieces per potato. Trim green beans and cut in half, chop broccoli into florets, chop peppers into 1-inch pieces, and coin sausage in thick (1/2-inch) slices.
- Place all veggies and sausage on the prepared sheet pan. Pour the olive oil and all the seasonings on top. Season to taste with salt and pepper (I add 1/2 teaspoon salt and 1/4 teaspoon pepper to start with). Use your hands to toss and evenly coat all the veggies and sausage with seasonings. Space everything out. If veggies are crammed/overlapping they’ll steam instead of roast and take longer to cook.
- Bake 15 minutes, remove from oven, and flip/stir all the veggies around. Return to oven and bake another 10–15 minutes or until vegetables are crisp-tender.
- If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven. (If you aren’t adding the cheese, you’ll likely need some more salt.) Add fresh parsley if desired and enjoy immediately. Serve over cooked rice or quinoa if desired.