1 1/2lbssmall yukon gold potatoes, halved and diced into 1/2-inch thick pieces
1small yellow onion or 1/2 large, peeled and diced into chunks
Salt and freshly ground black pepper
12oz.fully cooked smoked turkey sausage sliced into rounds about 1/4-inch thick
2bell peppers, cored and diced into 1-inch pieces*
3Tbspminced fresh parsley
Preheat oven to 425 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
In a large mixing bowl toss potatoes and onions (try to leave onions in chunks) with olive oil, thyme, garlic powder and season lightly with salt (the sausage is pretty salt so you don't need to add a ton of salt to this dish) and pepper.
Pour and spread into an even layer onto prepared baking dish. Roasted in preheated oven 20 minutes.
Remove baking sheet from oven (at this point there should be a little excess oil on the baking sheet if not you can drizzle over another 1 Tbsp), add sliced sausage and bell peppers and toss everything.
Return to oven and continue to roast until peppers are tender and sausage has heated through, about 15 minutes. Sprinkle with parsley and serve warm.
*I used 2/3 of a red, orange and green but if you only want to buy two used 1 red and 1 green.