Ingredients
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1 lb smoked sausage or kielbasa, sliced into ½-inch coins
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1.5 lbs baby potatoes, halved (or diced russets, Yukon golds, etc.)
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1 red bell pepper, sliced
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1 green bell pepper, sliced
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1 small red onion, cut into wedges
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2½ tablespoons olive oil
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1 teaspoon garlic powder
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1 teaspoon smoked paprika
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½ teaspoon dried oregano
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¾ teaspoon salt
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½ teaspoon black pepper
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Optional: fresh parsley for garnish
Instructions
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Preheat oven to 425°F (218°C). Line a large sheet pan with parchment paper or foil for easy cleanup.
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In a large bowl, toss the potatoes, peppers, and onion with 2 tablespoons of olive oil and all the seasonings. Make sure everything’s coated well.
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Spread the veggies out on the sheet pan in a single layer. Roast for 20 minutes.
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While that roasts, toss the sliced sausage with the remaining ½ tablespoon of olive oil. After the 20-minute mark, add the sausage to the pan and stir everything gently.
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Return to the oven and roast for another 15–20 minutes, until the sausage is browned and the potatoes are tender with crispy edges.
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Serve hot, garnished with chopped parsley if desired. It’s great on its own or alongside a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
