# 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 & 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
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper.
02 - In a large bowl, combine all chopped vegetables, sausage pieces, olive oil, smoked paprika, cumin, oregano, chili flakes, salt, and pepper. Toss until everything is evenly coated.
03 - Spread the sausage and vegetable mixture evenly across the prepared sheet pan.
04 - Roast in the preheated oven for 25 minutes, stirring halfway through, until vegetables are tender with caramelized edges and sausages are browned.
05 - While the pan roasts, combine melted butter with the finely minced garlic clove.
06 - Brush the garlic butter mixture over the naan breads. Wrap in aluminum foil and warm in the oven during the last 5 minutes of the roasting time.
07 - Remove the sheet pan and naan from the oven. Sprinkle the roasted vegetables and sausage with fresh chopped parsley.
08 - Transfer to serving plates and serve immediately with warm garlic naan for dipping.
