Preheat the oven. Set your oven to 425°F (220°C). A hot oven is key for crisp edges and fast browning.

Prep the sheet pan. Line a large, rimmed baking sheet with parchment for easy cleanup, or lightly coat with oil to prevent sticking.

Cut the vegetables evenly. Aim for 1-inch pieces for peppers and onion, 1/2-inch thick slices for carrots, and halved baby potatoes. Broccoli florets should be bite-size. Uniform size means even cooking.

Toss the vegetables. In a large bowl, combine potatoes, carrots, peppers, onion, and broccoli. Drizzle with olive oil, then add salt, pepper, garlic powder, smoked paprika, and oregano. Toss until everything is well coated.

Add the sausage. Scatter the seasoned vegetables on the sheet pan in a single layer, then nestle the sausage pieces throughout. Don’t overcrowd or the vegetables will steam instead of roast.

Roast, then stir. Roast for 20 minutes. Stir and flip the vegetables and sausage to expose new surfaces to the heat.

Finish roasting. Return to the oven for 10–15 more minutes, until the potatoes are tender, the sausage is browned, and the vegetables have caramelized edges. If you want extra char, broil for 1–2 minutes at the end.

Brighten and serve. Splash with red wine vinegar or lemon juice for acidity. Sprinkle with parsley and Parmesan if you like. Taste and adjust salt and pepper before serving.