Place rimmed sheet pan in oven and Preheat the oven to 425°F.

While the sheet tray is heating, prepare your potatoes by cutting in quarters if small or about 1″ chunks if larger. Place in a bowl and drizzle with 2 tablespoons olive oil, about a teaspoon of spice blend (or more) and salt & pepper as desired. Toss to coat.

Once the oven signals 425 degrees, remove the tray, toss the potatoes on the hot tray and quickly without too much fuss, so you don’t lose the heat on the sheet tray, knock the majority of them over so cut side is down. Quickly arrange the sausage around the potatoes. Replace tray in oven. Roast for about 15 minutes while preparing the rest of the ingredients.

Using the same bowl, combine the bell peppers, onion, Brussels sprouts and garlic. Drizzle with a tablespoon of olive oil, a teaspoon spice blend and salt & pepper as desired. Set aside until the potatoes have reached the 15 minute mark.

When the potatoes have been cooking for about 15 minutes, remove the sheet tray from the oven, turn the potatoes and sausage and add the contents of the bowl. Again, try to make sure the majority of the ingredients are cut side down. Drizzle with 1/4 cup of chicken broth and return the tray to the oven for 30 to 40 more minutes.

About halfway through the cooking time, around 15 minutes or so, or when the bottoms of the vegetables are beginning to brown (watch closely) remove the tray and stir and drizzle with another 1/4 cup of chicken broth. Replace in the oven. Remove when vegetables are tender and golden brown.

Note: Ovens can vary in temperature and this will affect timing. Watch closely and If at any time the vegetables or sausage seem in danger of getting too dark, stir and add a little more broth; the key is to allow the broth to fully evaporate and vegetables to brown by the time the dish is done.

Note on seasoning: choose just about any seasoning mixture that your family likes and use as much or as little as you’d like; two of our favorites are a Cajun blend and Rotisserie Chicken blend.