Oven-Roasted Tuber, Onion, and Smoked Sausage Meal

• Tubers (about 2–2½ lb total): potatoes, sweet potatoes, yams, parsnips, or a mix

• Smoked sausage (12–16 oz): kielbasa, andouille, or chicken sausage

• Onions: 1–2 large, sliced into wedges

• Olive oil: ~3 Tbsp

• Garlic: 2–3 cloves, minced (optional but recommended)

• Seasoning (pick your vibe):

  • Salt & black pepper

  • Paprika or smoked paprika

  • Dried thyme or rosemary

  • Optional heat: chili flakes or cayenne

Instructions

1. Heat oven to 425°F (220°C). Line a large sheet pan with parchment or foil.

2. Prep tubers: Peel if you want (not required), then cut into 1–1½ inch chunks.

3. Season tubers first: Toss with olive oil, salt, pepper, paprika, and herbs. Spread in a single layer.

4. Roast for 20 minutes, flipping once.

5. Add onions & sausage:

   • Slice sausage into thick rounds or half-moons.

   • Toss onions and sausage with a little oil and salt.

   • Scatter everything onto the pan.

6. Return to oven for 20–25 minutes, until tubers are tender and sausage is browned.

7. Finish strong: Taste and adjust salt. Add garlic during the last 5 minutes if you like it punchy.