# Components:
→ 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 & 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 red pepper flakes, optional
14 - 1 teaspoon kosher salt
15 - 1/2 teaspoon freshly ground black pepper
→ Naan Bread & Garnish
16 - 4 garlic naan breads
17 - 2 tablespoons melted butter
18 - 1 clove garlic, finely minced
19 - 2 tablespoons fresh parsley, chopped
# Directions:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large mixing bowl, combine all chopped vegetables, sausages, olive oil, smoked paprika, cumin, oregano, red pepper flakes, salt, and pepper. Toss until everything is evenly coated.
03 - Spread the sausage and vegetable mixture evenly across the prepared sheet pan in a single layer.
04 - Roast in the oven for 25 minutes, stirring halfway through cooking, until vegetables are tender and beginning to caramelize and sausages are browned.
05 - While the sheet pan roasts, combine melted butter with minced garlic in a small bowl.
06 - Brush the garlic butter mixture over both sides of each naan bread. Wrap in aluminum foil and place in the oven during the final 5 minutes of roasting time.
07 - Remove the sheet pan and foil-wrapped naan from the oven. Sprinkle fresh parsley over the roasted vegetables and sausage. Serve immediately with warm garlic naan for dunking.
