Smoky Sausage Veggies with Naan (Print View)

Colorful roasted vegetables and smoky sausage served with warm garlic naan for an easy satisfying meal.

# Components:

→ Proteins

01 - 4 smoked sausages (about 14 oz), sliced into 3/4 inch pieces

→ Vegetables

02 - 1 red bell pepper, cut into 3/4 inch pieces
03 - 1 yellow bell pepper, cut into 3/4 inch pieces
04 - 1 medium red onion, cut into wedges
05 - 2 medium zucchinis, sliced into 3/8 inch rounds
06 - 7 oz cherry tomatoes, halved
07 - 7 oz baby potatoes, halved
08 - 2 cloves garlic, minced

→ Spices & Seasonings

09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon chili flakes, optional for heat
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper

→ Naan & Finishing

16 - 4 garlic naan breads
17 - 2 tablespoons melted butter
18 - 1 clove garlic, finely minced
19 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine all chopped vegetables and sausage slices. Drizzle with olive oil and sprinkle with smoked paprika, cumin, oregano, chili flakes, salt, and black pepper. Toss until all ingredients are evenly coated.
03 - Spread the sausage and vegetable mixture in a single, even layer across the prepared sheet pan.
04 - Roast in the preheated oven for 25 minutes, stirring halfway through cooking. Vegetables should be tender with caramelized edges, and sausages should be browned.
05 - While the sheet pan roasts, combine melted butter with finely minced garlic in a small bowl.
06 - Brush the garlic butter mixture evenly over all naan breads. Wrap in aluminum foil and place in the oven during the final 5 minutes of roasting to warm through.
07 - Remove the sheet pan and naan from the oven. Sprinkle the roasted vegetables and sausage with fresh chopped parsley. Transfer naan to a serving platter and bring the sheet pan to the table. Serve immediately with warm garlic naan for dipping.

# Expert Advice:

01 -
  • It's a one-pan wonder that means minimal cleanup and maximum flavor without any fussy techniques.
  • The smoky paprika transforms ordinary vegetables into something that tastes like you've been cooking all day when you've really spent just thirty minutes.
  • Warm naan for dunking turns this from dinner into an experience, especially when you're sharing the pan with someone you like.
02 -
  • Don't skip stirring halfway through—those vegetables on the edges need to move to the center or they'll burn while others stay pale and steamed.
  • Buy real smoked paprika, not regular paprika; it's the difference between decent and something people remember and ask for again.
03 -
  • Cut your baby potatoes in half so they finish cooking in the same 25 minutes as the vegetables; whole potatoes will still be hard in the center.
  • Let your sheet pan get hot in the oven for two minutes before you spread the mixture on it—this is what creates those caramelized edges instead of just roasted surfaces.
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