Take out the searingly hot baking sheet from the oven and quickly spread everything out in one layer.
Roast in the preheated oven, uncovered, for 20-30 minutes, until the vegetables are all cooked through and golden brown, turning everything over halfway through cooking. You can broil the dish during the last few minutes of cooking to give it extra brownness and a slight char.
Garnish with fresh herbs, such as parsley, thyme, chives, dill, etc.
Make Ahead: Prep all the ingredients, without placing them onto the baking sheet. Store in the refrigerator up to 2 days. When you are ready to serve, preheat the oven with the rimmed baking sheet in it and then proceed with the rest of the steps.
Notes
You can use any cooked sausage that you like. I buy my sausage from a local Polish store, where they make their own sausage. It is SO delicious. The sausage that I used this time had a really smoky flavor, so it gave that same smoky flavor to the rest of the vegetables. However, you can use any kind of sausage that you prefer.
Paula Deen’s Quick Fudge Recipe
Refreshing Lime Mousse Cheesecake with Lime Glaze – A Zesty Delight!
Spinach artichoke stuffed chicken breast
The quickest trick to clean stoves and glass-ceramic hobs and make them as good as new
Sprinkle a little baking soda, toothpaste and vinegar on the stained floor and you will see magical results in just 3 minutes.
Lemon White Chocolate Cheesecake: A Symphony of Delight
15-MINUTE HEALTHY ROASTED CHICKEN AND VEGGIES
With these tricks the kitchen stoves will look shiny and without much effort
Mini chicken pies
