Ingredients:

  • 1 lb smoked Polish Kielbasa or Andouille, sliced into ½-inch rounds
  • 2 cups carrots, peeled and sliced into coins
  • 2 cups brussels sprouts, halved
  • 1 large red bell pepper, chopped into 1-inch chunks
  • 1 medium red onion, wedged
  • 1 lb baby gold potatoes, quartered
  • 3 tbsp extra virgin olive oil
  • 1 tsp garlic powder
  • 1 tsp dried oregano
  • ½ tsp smoked paprika
  • 1 tsp kosher salt
  • ½ tsp cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
  2. In a large bowl, combine the sliced sausage, potatoes, carrots, sprouts, peppers, and onions.
  3. Drizzle with olive oil and sprinkle with garlic powder, dried oregano, smoked paprika, kosher salt, and cracked black pepper. Toss thoroughly until evenly coated.
  4. Spread the mixture across the sheet pan in a single, even layer, ensuring no pieces are overlapping.
  5. Roast in the center rack of the oven for 25–30 minutes. Halfway through, flip the vegetables and rotate the pan for an even char.
  6. Remove from the oven when potatoes are fork-tender and sausage edges are deep brown. Let the pan rest for 5 minutes before serving.