Roasted Potatoes and Sausage Medley with Caramelized Onions and Peppers

INGREDIENTS:

• 2 lbs baby red potatoes (or regular red or gold potatoes), cut into 1 – 1 1/2 inch pieces
• 1 sliced onion (thick half circles)
• 1 red bell pepper, cut into 1-inch pieces
• 8 oz smoked sausage or kielbasa (smoked Polish kielbasa works well), cut into 1-inch pieces
• 8 oz fresh mushrooms (baby Bella, white button, etc.), halved or quartered
• 1/4 cup olive oil
• 4 minced garlic cloves
• 1 teaspoon fresh thyme
• 1 Tablespoon spice/dry herb blend
• Salt and ground black pepper to taste
• Fresh herbs, minced (parsley, thyme, chives, dill, etc)

INSTRUCTIONS:

1. Preheat the oven to 475 degrees Fahrenheit (convection setting works, but regular setting is fine). Place a
   large rimmed baking sheet in the oven to heat up during ingredient preparation.
2. Scrub and cut the potatoes into 1 – 1½ inch pieces. Boil them until halfway cooked (about 5 minutes).
   Drain.
3. Halve or quarter the mushrooms, slice onions into thick half circles, cut bell pepper into 1-inch pieces,
   and slice sausage into 1-inch pieces.
4. In a large bowl, combine onion, bell pepper, mushrooms, olive oil, minced garlic, fresh thyme, salt, black
   pepper, and the dry herb blend.
5. When potatoes are halfway cooked, gently toss them with the mushroom and pepper mixture, along with the
   sausage.
6. Remove the hot baking sheet from the oven, quickly spread everything out in one layer.
7. Roast uncovered for 20-30 minutes at 475°F until vegetables are cooked through and golden brown,
   turning everything over halfway through. Broil for extra browning and slight char during the last few
   minutes.
8. Garnish with fresh herbs like parsley, thyme, chives, dill, etc.

Make Ahead: Prepare all ingredients without placing them on the baking sheet. Refrigerate
for up to 2 days. When ready to serve, preheat the oven with the baking sheet and proceed with the remaining
steps.