A hearty one-pan meal of smoked sausage, tender roasted potatoes, onions and bell pepper tossed with olive oil and warm spices. Easy to prep and perfect for busy weeknights.
Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease a 9x13-inch baking dish.
In a large bowl, combine the cubed potatoes, sliced onion and bell pepper. Drizzle with olive oil and toss to coat.
Add the minced garlic, smoked paprika, dried oregano, salt and black pepper to the bowl and toss until the vegetables are evenly seasoned.
Spread the seasoned vegetables in an even layer on the prepared baking sheet or in the baking dish. Arrange the sliced smoked sausage over the top.
Roast in the preheated oven for 35 to 40 minutes, stirring once halfway through, until the potatoes are fork-tender and starting to brown at the edges.
If desired, broil for 2 to 3 minutes to crisp the sausage and edges of the potatoes (watch closely to prevent burning).
Remove from the oven, sprinkle with chopped fresh parsley, adjust seasoning to taste, and serve warm.
Notes
Leftovers keep well in the refrigerator for up to 3 days and can be reheated in a skillet or oven. Swap smoked sausage for kielbasa or chicken sausage if preferred.