Ingredients:

  • 1 lb (450g) Summer Sausage, sliced into ¼-inch rounds
  • 2 large (300g) Bell Peppers (red and yellow), chopped into 1-inch pieces
  • 1 medium (150g) Zucchini, sliced into half-moons
  • 1 large (110g) Red Onion, cut into wedges
  • 2 cups (200g) Baby Carrots, halved lengthwise
  • 3 tbsp (45ml) Extra Virgin Olive Oil
  • 1 tsp (5g) Garlic Powder
  • 1 tsp (5g) Smoked Paprika
  • ½ tsp (3g) Kosher Salt
  • ½ tsp (3g) Black Pepper
  • 2 tbsp (30ml) Balsamic Glaze

Instructions:

  1. Heat the oven. Preheat to 400°F (200°C) and line your pan with parchment paper. Note: A hot oven is critical for the initial sear.
  2. Prep the veg. Chop your peppers into 1 inch pieces, zucchini into half moons, onion into wedges, and halve the baby carrots lengthwise.
  3. Season everything. In your large bowl, toss the sliced sausage and all the vegetables with olive oil, garlic powder, smoked paprika, salt, and black pepper.
  4. Coat thoroughly. Stir until every single piece is glistening. Note: Dry spots on the vegetables will lead to burning instead of roasting.
  5. Arrange the pan. Spread the mixture in a single layer. Leave small gaps between the sausage rounds to allow air to circulate.
  6. First roast. Place the pan on the center rack for 15 minutes.
  7. Toss and flip. Use a spatula to move the ingredients around. This ensures the carrots and sausage brown on all sides.
  8. Final roast. Bake for another 10-15 minutes until the sausage has a deep mahogany color and the peppers are charred.
  9. The finish. Remove from the oven, drizzle the balsamic glaze over the top, and scatter the chopped parsley.