Optional: 1 cup cherry tomatoes for extra color and sweetness
Pinch of red pepper flakes for a light kick (optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large rimmed baking sheet with parchment for easy cleanup.
In a large bowl, toss the potatoes with 1 tablespoon olive oil, a pinch of salt, and pepper. Spread them in a single layer on the sheet and roast for 15 minutes to start browning.
Meanwhile, in the same bowl, toss the peppers, onion, zucchini, and garlic with the remaining tablespoon of olive oil, Italian seasoning, paprika, salt, pepper, and tomatoes if using.
Give the sheet a quick stir. Nestle the sausage coins among the potatoes and scatter the veggies around. Return to the oven and roast 15–18 minutes more, until the potatoes are tender, the edges are caramelized, and the sausage is cooked through.
Optional: for extra crisp edges, switch to broil on high for 2–3 minutes, watching carefully until edges are nicely charred.
Remove from the oven and let rest 5 minutes. Finish with a squeeze of lemon, a sprinkle of parsley, and a shower of Parmesan if you like.
