A simple and delicious sheet pan dinner featuring roasted sweet potatoes, savory sausage, and colorful vegetables all cooked together for an easy weeknight meal.
2 medium sweet potatoes, peeled and cut into 1-inch cubes
1 pound Italian sausage links, sliced into 1/2-inch pieces
1 red bell pepper, seeded and cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1 small red onion, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)
Preheat the oven to 425°F (220°C).
In a large bowl, combine the sweet potato cubes, red bell pepper pieces, yellow bell pepper pieces, and red onion chunks.
Drizzle the olive oil over the vegetables and toss to coat evenly.
Sprinkle the garlic powder, smoked paprika, dried thyme, salt, and black pepper over the vegetables. Toss again to distribute the seasonings.
Add the sliced Italian sausage to the bowl and gently toss with the vegetables to combine.
Spread the sausage and vegetable mixture evenly on a large rimmed baking sheet in a single layer.
Place the baking sheet in the preheated oven and roast for 25 to 30 minutes, stirring halfway through, until the sweet potatoes are tender and the sausage is cooked through and browned.
Remove the sheet pan from the oven and let cool for a few minutes.
Garnish with chopped fresh parsley before serving.