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Sausage Potato Garlic Pan
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| INGREDIENTS | |
| 1 pound | baby red potatoes, halved or quartered |
| 2 cups | petite baby carrots |
| Asparagus, 1 bunch | |
| 1/2 large | yellow onion, thinly sliced |
| 1 package (13 ounces) | pork kielbasa, sliced into rounds |
| 1 tablespoon | minced garlic |
| 1/4 cup | olive oil separated, (2 tablespoons; 1 tablespoon) |
| 1 teaspoon | dried basil |
| 1 teaspoon | dried thyme |
| 1 teaspoon | dried oregano |
| 1 teaspoon | paprika |
| 1/2 teaspoon | onion powder |
| Salt | |
| cracked pepper | |
PREPARATION
Preheat oven to 400°F. Line a baking sheet with aluminum foil or silicone baking sheet.
In a small bowl, mix basil, thyme, oregano, paprika, onion powder, salt and pepper. Set aside.
Place potatoes and carrots on baking sheet and drizzle over 2 tablespoons of olive oil. Sprinkle half of dry herbs over top and toss until evenly coated. Bake for 20 minutes.
Remove potatoes and carrots from oven and slide to one side of tray. Add asparagus, onion, and kielbasa slices to baking sheet.
Drizzle with 1 tablespoon olive oil, remaining dry herbs and garlic and toss to coat. Spread all evenly around baking sheet.
Return sheet pan to oven to make for additional 10-15 minutes, or until veggies are softened and roasted.
Serve warm, directly from sheet pan.
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