This smelled so good coming out of the oven that people gathered early

Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it with a bit of olive oil for easier cleanup.

Prepare the vegetables: Rinse and dry the potatoes, then cut them into halves or quarters so they’re all roughly the same size. Slice the onion into thick wedges so it can stand up to the roasting without burning. If using bell peppers, slice them into strips.

In a large bowl, combine the potatoes, onion, and bell peppers. Drizzle with the olive oil, then sprinkle on the salt, black pepper, Italian seasoning, garlic powder, and paprika if using. Toss everything well until the vegetables are evenly coated with the oil and seasonings.

Spread the seasoned vegetables out in an even layer on the prepared sheet pan. Try not to crowd them too much; a little space helps them brown instead of steam.

Nestle the Italian chicken sausage links among the vegetables on the pan. If the sausages are very thick, you can prick them once or twice with the tip of a knife so they don’t burst as they roast.

Place the sheet pan in the preheated oven and roast for 25 minutes. After 25 minutes, carefully remove the pan and use a spatula or tongs to turn the sausages and give the vegetables a good stir, bringing the softer pieces from the edges toward the center.

Return the pan to the oven and roast for another 15–20 minutes, or until the potatoes are tender when pierced with a fork and the sausages are nicely browned and cooked through (an internal temperature of 165°F/74°C). If you like extra color, you can switch the oven to broil for the last 2–3 minutes, watching closely so nothing burns.

Remove the pan from the oven and let everything rest for a few minutes. If you like, sprinkle the hot vegetables and sausages with a tablespoon or two of grated Parmesan and a handful of chopped fresh parsley.

Serve the sausages whole or sliced into thick pieces, alongside generous spoonfuls of the roasted potatoes and vegetables. Spoon any pan juices over the top for extra flavor.

This is the sort of recipe that happily bends to what you have on hand. If you don’t have baby potatoes, use regular russets or Yukon Golds cut into chunks; just keep the pieces similar in size so they cook evenly. You can swap in pork or turkey Italian sausages if that’s what you keep in the freezer—just keep an eye on the cooking time and make sure they’re fully done. For more vegetables, tuck in chunks of carrot, wedges of fennel, or Brussels sprouts halves; just remember that denser vegetables may need a few extra minutes in the oven, so you can start them on the pan 10 minutes early if you like. If you enjoy a bit of heat, use hot Italian chicken sausage or add a pinch of red pepper flakes when seasoning the vegetables. For a lighter, more Mediterranean feel, squeeze fresh lemon over the finished dish and scatter on a few olives or cherry tomatoes during the last 10 minutes of roasting. Leftovers reheat beautifully in a skillet the next day—slice the sausages and crisp everything up in a little olive oil for a quick farmer’s-style hash, perhaps with a fried egg on top for breakfast or a simple supper.