# What you need:
→ Meats
01 - 4 Italian sausages (pork, chicken, or turkey; approximately 12 oz)
→ Vegetables
02 - 1 red bell pepper, sliced
03 - 1 yellow bell pepper, sliced
04 - 1 red onion, cut into wedges
05 - 2 medium zucchinis, sliced into 1/2-inch rounds
06 - 2 medium carrots, peeled and sliced
07 - 7 oz baby potatoes, halved
→ Seasonings & Oil
08 - 3 tablespoons olive oil
09 - 1 teaspoon dried oregano
10 - 1 teaspoon dried thyme
11 - 1/2 teaspoon smoked paprika
12 - 1/2 teaspoon garlic powder
13 - Salt, to taste
14 - Black pepper, to taste
# How to make it:
01 - Set the oven temperature to 425°F. Prepare a large sheet pan by lining it with parchment paper or aluminum foil for easier cleanup.
02 - In a large mixing bowl, combine all the sliced and chopped vegetables. Drizzle with olive oil and season with oregano, thyme, smoked paprika, garlic powder, salt, and black pepper. Toss well to evenly coat.
03 - Spread the seasoned vegetables in a single, even layer on the prepared sheet pan. Nestle the sausages evenly among the vegetables.
04 - Place the sheet pan in the oven's center and roast for 30 minutes. At the 15-minute mark, turn the sausages and stir the vegetables to ensure even cooking and caramelization. Continue roasting until sausages are fully cooked and vegetables are tender and golden.
05 - Remove from the oven and serve immediately. Optionally garnish with fresh herbs or drizzle with balsamic glaze for enhanced flavor.
