# What You Need:
→ Proteins
01 - 4 smoked sausages (14 oz), sliced into 3/4 inch pieces
→ Vegetables
02 - 1 red bell pepper, cut into 3/4 inch pieces
03 - 1 yellow bell pepper, cut into 3/4 inch pieces
04 - 1 medium red onion, cut into wedges
05 - 2 medium zucchinis, sliced into 3/8 inch rounds
06 - 7 oz cherry tomatoes, halved
07 - 7 oz baby potatoes, halved
08 - 2 cloves garlic, minced
→ Spices & Seasonings
09 - 2 tablespoons olive oil
10 - 1 teaspoon smoked paprika
11 - 1/2 teaspoon ground cumin
12 - 1/2 teaspoon dried oregano
13 - 1/2 teaspoon chili flakes, optional
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper
→ Naan
16 - 4 garlic naan breads
17 - 2 tablespoons melted butter
18 - 1 clove garlic, finely minced
19 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large mixing bowl, combine all chopped vegetables and sliced sausages. Add olive oil, smoked paprika, cumin, oregano, chili flakes, salt, and pepper. Toss thoroughly until all ingredients are evenly coated.
03 - Spread the sausage and vegetable mixture evenly across the prepared sheet pan in a single layer.
04 - Roast in preheated oven for 25 minutes, stirring halfway through cooking, until vegetables are tender with caramelized edges and sausages are browned.
05 - While vegetables roast, combine melted butter with minced garlic in a small bowl.
06 - Brush garlic butter mixture over naan breads. Wrap in aluminum foil and place in oven during the final 5 minutes of roasting to warm through.
07 - Remove sheet pan and naan from oven. Sprinkle roasted vegetables and sausage with fresh chopped parsley. Serve immediately with warm garlic naan on the side.
