Ingredients
Scale
- 12 ounces baby potatoes, halved
- 1 sweet yellow or red onion, thickly sliced
- 6 whole, peeled garlic cloves (if you aren’t a fan of whole roasted garlic cloves, you can omit entirely or add garlic powder in with your seasonings)
- 3 tablespoons olive oil or avocado oil, divided
- 1 medium zucchini, thickly sliced into round or half-moon shape
- 1 yellow squash, thickly sliced into round or half-moon shape
- 2 bell peppers, any color, thickly sliced
- 8 ounces fresh green beans
- 2 teaspoons mixed dried herbs (like thyme, oregano, basil, rosemary, sage, dill, or Italian seasoning)
- ½ teaspoon (smoked, sweet, or hot)
- 11–12 ounces fully-cooked sausage rope or links, sliced into ¼” slices
- Salt and ground black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit.
- Add the potatoes, onion slices, and garlic cloves to the baking sheet. Toss with 1 ½ tablespoons of oil. Sprinkle with a big pinch of salt and toss to combine. Roast for 10 minutes.
- Remove sheet pan from the oven. Add zucchini, squash, bell peppers, and green beans to the potatoes. Add dried herbs, paprika, remaining 1 ½ tablespoons of oil, plus a generous pinch of salt and pepper. Toss to combine, then lay sausage slices over the top of vegetables. Roast for 25-30 minutes, or until vegetables are cooked through and have turned lightly golden brown at the edges.
- Serve immediately. Serve with a little fresh grated Parmesan (optional).
- Prep Time: 20 minutes
- Inactive Time: 0 hours
- Cook Time: 40 minutes