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Preheat and Prep: Set the oven to a sizzling 475 degrees Fahrenheit. Place a roomy rimmed baking sheet inside to heat while you assemble the ingredients.
Parboil Potatoes: Scrub and slice the baby red potatoes, then parboil for 5 minutes until halfway cooked. Drain and set aside.
Veggie Medley: Halve or quarter the fresh mushrooms, slice the onions, dice the bell pepper, and cut the vegan sausage into 1-inch pieces.
Herb-Infused Mix: In a large bowl, blend the onion, bell pepper, mushrooms, vegan sausage, olive oil, minced garlic, fresh thyme, salt, pepper, and the tantalizing dry herb blend.
Toss and Ready: Combine the parboiled potatoes with the veggie mix, ensuring an even coating of flavors.
Roasting: 6. Hot Sheet Shuffle: Retrieve the preheated baking sheet from the oven and swiftly spread the potato-veggie amalgamation in a single layer.
Golden Bliss: Roast uncovered for 20-30 minutes until the vegetables attain a golden hue, turning them halfway through. For an extra burst of flavor, broil during the last few minutes until a delightful char develops.
Herb Finale: Sprinkle with an array of fresh herbs—parsley, thyme, chives, dill—elevating the dish with a burst of aromatic freshness.
Notes
You can use any cooked sausage that you like. I buy my sausage from a local Polish store, where they make their own sausage. It is SO delicious. The sausage that I used this time had a really smoky flavor, so it gave that same smoky flavor to the rest of the vegetables. However, you can use any kind of sausage that you prefer.
