Sheet Pan Sausage and Veggies

Get prepped: Heat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or foil. Cut the potatoes into small, even 1-inch pieces so they cook through without needing a second pan.

Par-roast the potatoes: Add 1¼ pounds baby gold potatoes to the sheet pan and toss with 1½ tablespoons oil, ½ teaspoon salt, and ¼ teaspoon pepper. Spread into an even layer and roast for 15 minutes.

Season the sausage and veggies: While the potatoes roast, add the 14 ounces smoked sausage, sliced into 1½-inch pieces, 2 medium zucchini, sliced into thick half-moons, 1 large bell pepper, chopped, and 1 medium red onion, cut into wedges to a large bowl. Toss with the remaining olive oil, remaining salt and pepper, 1 teaspoon garlic powder, 1 teaspoon paprika, and 1 teaspoon Italian seasoning until everything is well coated.

Combine on the pan: Remove the sheet pan from the oven, stir the potatoes, then add the sausage and vegetables. Spread everything out evenly so nothing is crowded.

Finish roasting: Return the pan to the oven and roast for 20 to 25 minutes, stirring once halfway through, until the potatoes are tender, the sausage is browned, and the vegetables are lightly caramelized.