Ingredients
12-14 oz (350g) smoked sausage (Kielbasa, Andouille, or Turkey Sausage), sliced into rounds
2 large sweet potatoes, peeled and diced into 1/2-inch cubes
3 cups broccoli florets, cut into bite-sized pieces
1 medium red onion, chopped into 1-inch chunks
3 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano (or Italian seasoning)
½ teaspoon smoked paprika
½ teaspoon salt (adjust based on sausage saltiness)
¼ teaspoon black pepper
Optional: Pinch of red pepper flakes for heat
Instructions
1. **Preheat:** Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper or foil for easy cleanup.
2. **Season the Veggies:** Place the diced sweet potatoes and red onion chunks directly onto the baking sheet. Drizzle with 1.5 tablespoons of olive oil. Sprinkle with half of the garlic powder, onion powder, oregano, paprika, salt, and pepper.
3. Toss well with your hands or a spatula to coat, then spread them out in a single layer.
4. **First Roast:** Roast the sweet potatoes and onions for 15 minutes. (Sweet potatoes take longer to cook than the broccoli and sausage, so giving them a head start prevents everything else from drying out).
5. **Add Remaining Ingredients:** Remove the pan from the oven. Push the potatoes and onions slightly to the side to make room, or simply scatter the new ingredients on top.
6. Add the broccoli florets and sliced sausage to the pan. Drizzle with the remaining 1.5 tablespoons of olive oil and the remaining seasonings.
7. Toss everything together gently on the pan until well combined, then spread it all out again into a single even layer. Do not overcrowd if possible.
8. **Final Roast:** Return the pan to the oven and roast for another 15–20 minutes, or until the sweet potatoes are fork-tender, the broccoli is crispy on the edges, and the sausage is browned.
9. **Serve:** Serve immediately, optionally garnished with fresh parsley or a squeeze of lemon juice.
Notes
Uniform Cutting: Cut your sweet potatoes into small, uniform 1/2-inch cubes. If they are too large, they won’t cook through in time.
Sausage Choice: Any pre-cooked smoked sausage works here. Turkey sausage is great for a lighter option, while Andouille adds a spicy Cajun kick.
Crowding the Pan: If you double the recipe, use two baking sheets. If the vegetables are piled on top of each other, they will steam instead of roast and won’t get those delicious crispy edges.
Storage: Leftovers store beautifully in an airtight container in the fridge for up to 4 days. This is an excellent meal prep recipe.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Gluten Free