# What You'll Need:
→ Proteins
01 - 4 smoked sausages (about 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 and 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 Bread
16 - 4 garlic naan breads
17 - 2 tablespoons melted butter
18 - 1 clove garlic, finely minced
19 - 2 tablespoons fresh parsley, chopped
# Method:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine all chopped vegetables and sliced sausages. Add olive oil, smoked paprika, cumin, oregano, chili flakes, salt, and black pepper. Toss until all ingredients are evenly coated. Spread the mixture evenly across the prepared sheet pan.
03 - Roast in the oven for 25 minutes, stirring halfway through, until vegetables are tender with caramelized edges and sausages are browned.
04 - While roasting, combine melted butter with minced garlic in a small bowl.
05 - Brush the garlic butter mixture evenly over naan breads. Wrap in aluminum foil and warm in the oven during the final 5 minutes of roasting.
06 - Remove sheet pan and naan from oven. Sprinkle fresh parsley over the roasted vegetables and sausage. Serve immediately with warm garlic naan for accompaniment.
