Ingredients:

  • 1 lb (450g) pre-cooked chicken or turkey sausage, sliced into ½-inch rounds
  • 1 lb (450g) baby potatoes, quartered
  • 2 cups (300g) bell peppers (red and yellow), chopped into 1-inch pieces
  • 1 cup (150g) red onion, cut into thick wedges
  • 1 cup (150g) cherry tomatoes, whole
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) dried oregano
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) smoked paprika
  • ½ tsp (3g) sea salt
  • ¼ tsp (1g) cracked black pepper

Instructions:

  1. Preheat your oven to 400°F (200°C).
  2. In a large mixing bowl, combine the sliced sausage, quartered potatoes, peppers, and onions.
  3. Drizzle with olive oil and sprinkle the oregano, garlic powder, paprika, salt, and pepper. Toss thoroughly until every piece is coated in a glossy sheen of oil and spices.
  4. Line your baking sheet with parchment paper to prevent sticking. Spread the mixture in a single layer, ensuring ingredients are not crowded.
  5. Nestle the cherry tomatoes in the gaps of the vegetables.
  6. Slide the pan into the center rack and roast for 20–25 minutes. Halfway through, use a spatula to toss the ingredients.
  7. Remove from the oven when the potatoes are fork-tender and the sausage edges are mahogany-colored and crisp.