A vibrant, smoky one-pan meal featuring roasted sausage and colorful vegetables, served with warm garlic naan perfect for dunking.
# Components:
→ Sausage & Vegetables
01 - 12 oz smoked sausage, sliced into 1/2-inch rounds
02 - 1 red bell pepper, cut into 1-inch chunks
03 - 1 yellow bell pepper, cut into 1-inch chunks
04 - 1 red onion, cut into thick wedges
05 - 1 medium zucchini, sliced into 1/2-inch rounds
06 - 1 cup cherry tomatoes, halved
07 - 2 tablespoons olive oil
08 - 1 teaspoon smoked paprika
09 - 1/2 teaspoon garlic powder
10 - 1/2 teaspoon dried oregano
11 - 1/2 teaspoon salt
12 - 1/4 teaspoon black pepper
→ Naan
13 - 4 pieces garlic naan
14 - 1 tablespoon butter, melted (optional)
15 - 1 clove garlic, minced (optional)
→ Garnish
16 - 2 tablespoons fresh parsley, chopped
17 - Lemon wedges, for serving
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or foil.
02 - In a large bowl, combine sausage, bell peppers, red onion, zucchini, and cherry tomatoes.
03 - Drizzle with olive oil, then sprinkle with smoked paprika, garlic powder, oregano, salt, and black pepper. Toss until everything is evenly coated.
04 - Spread the coated mixture in a single layer on the prepared sheet pan.
05 - Roast for 25 minutes, stirring halfway through, until vegetables are tender and edges are slightly charred.
06 - If desired, brush naan with melted butter mixed with minced garlic. Wrap in foil and warm in the oven during the last 5 minutes of roasting.
07 - Transfer roasted sausage and vegetables to a platter. Sprinkle with chopped parsley and serve with warm garlic naan and lemon wedges on the side.
