Ingredients:

  • 14 oz beef smoked sausage, sliced into 1/2-inch rounds
  • 1.5 lbs Yukon Gold potatoes, cut into 3/4-inch cubes
  • 1 large red bell pepper, cut into 1-inch chunks
  • 1 large yellow bell pepper, cut into 1-inch chunks
  • 1 medium red onion, cut into thick wedges
  • 1 cup broccoli florets
  • 3 tbsp extra virgin olive oil
  • 3 cloves garlic, minced
  • 1 tbsp Italian seasoning
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp cracked black pepper
  • 0.25 cup freshly grated Parmesan cheese

Instructions:

  1. Preheat the oven. Set your oven to 400°F (200°C), ensure the rack is in the center position and line a large rimmed sheet pan with parchment paper.
  2. Prep the potatoes. Cut 1.5 lbs Yukon Gold potatoes into uniform 3/4 inch cubes. Dry them thoroughly with a paper towel to remove surface moisture.
  3. In a large mixing bowl, toss the cubed Yukon Gold potatoes with 1.5 tablespoons of olive oil, half the salt, pepper, and Italian seasoning.
  4. Spread the potatoes in a single layer on the prepared sheet pan and roast for 20 minutes to initiate the Maillard reaction and ensure a crispy crust.
  5. While potatoes par-roast, toss the sliced sausage, bell peppers, red onion, and broccoli in the same mixing bowl with the remaining olive oil, garlic, smoked paprika, and remaining seasonings.
  6. Remove the pan from the oven. Add the sausage and vegetable mixture to the pan, tossing carefully to combine with the potatoes.
  7. Return the pan to the oven and bake for another 10 minutes until the sausage is sizzling and potatoes are fork tender.
  8. Remove from oven, sprinkle with grated Parmesan cheese immediately before serving.