This is the dinner for nights when I don't want to stand at the stove. Everything roasts on one tray, so there's no juggling multiple pans or timing side dishes separately.
The smoked sausage does a lot of the flavor work, so the seasoning stays simple and the vegetables just need room on the pan to actually roast instead of steam.
Give everything space on the pan — a crowded tray steams instead of roasts, and you lose the browned edges that make this dinner good.
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Preheat oven to 425°F (220°C). Toss the potatoes with 1 tbsp olive oil, salt and pepper, spread on a sheet pan, and roast for 10 minutes to give them a head start.
Toss the sausage, bell peppers, onion and broccoli with remaining olive oil, smoked paprika, garlic powder and thyme. Add to the sheet pan with the potatoes and spread into a single layer.
Roast for another 15-18 minutes, stirring once halfway, until the vegetables are tender and lightly browned and the sausage is heated through.
Potatoes take longer to roast through than the sausage or other vegetables — starting them first keeps everything finishing at roughly the same time instead of undercooked potatoes.
Yes — chicken sausage or Italian sausage links (sliced) both work, just adjust cook time slightly if using raw uncooked sausage rather than pre-smoked.
Spread everything in a single layer with space between pieces — an overcrowded pan traps steam and the vegetables won't brown.