Ingredients:

  • 5 lb Italian Sausage (Mild or Hot)
  • 5 lb Baby New Potatoes or Fingerlings (halved or quartered)
  • 1 large Red Bell Pepper (cored and cut into 1-inch chunks)
  • 1 large Yellow Bell Pepper (cored and cut into 1-inch chunks)
  • 1 medium Red Onion (cut into large wedges)
  • 3 tbsp Extra Virgin Olive Oil (EVOO)
  • 1 tsp Dried Rosemary (crushed)
  • 1 tsp Dried Oregano
  • 1/2 tsp Smoked Paprika
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper
  • 2 tbsp Fresh Parsley (roughly chopped, for garnish)

Instructions:

  1. Preheat the Oven: Set the oven temperature to 200°C / 400°F (180°C Fan/Convection). Line a large sheet pan with parchment paper to prevent sticking and aid cleanup.
  2. Prepare the Produce: Wash and dry the potatoes thoroughly. Cut all potatoes, peppers, and onions into roughly 1-inch (2.5 cm) uniform pieces. Consistency is key for even roasting.
  3. Toss the Vegetables: In a large mixing bowl, combine the potatoes, peppers, and onions. Drizzle with the 3 tablespoons of Extra Virgin Olive Oil.
  4. Season Heavily: Sprinkle the rosemary, oregano, smoked paprika, salt, and pepper over the vegetables. Toss until every piece is evenly coated in the oil and seasoning mixture.
  5. Add the Sausage: Place the sausage links into the bowl with the seasoned vegetables. Give the mixture one final gentle toss, ensuring the sausage is lightly oiled.
  6. Arrange the Pan: Pour the entire mixture onto the prepared sheet pan. Spread the ingredients into a single, uncrowded layer. If the pan is too full, use a second tray to ensure everything roasts instead of steaming.
  7. Initial Roast: Place the pan in the preheated oven. Roast for 20 minutes.
  8. Flip and Return: After 20 minutes, carefully remove the pan. Use tongs or a spatula to flip the sausages and stir the vegetables. Return the pan to the oven.
  9. Final Roast: Roast for another 15 to 20 minutes, or until the potatoes are fork-tender and deeply golden brown, and the sausage is cooked through (internal temperature of 74°C / 165°F).
  10. Rest and Serve: Remove the pan from the oven and let it rest for 5 minutes before serving. Garnish generously with fresh chopped parsley.