1. Preheat your oven to 400°F (200°C). This temperature helps the potatoes get that perfect crispy edge while cooking the sausage through.
2. In a large bowl, combine the halved potatoes, sliced bell pepper, and onion wedges. Toss with olive oil, minced garlic, smoked paprika, dried thyme, salt, and pepper until everything is evenly coated.
3. Spread the vegetable mixture evenly on a large baking sheet or in a shallow roasting pan. Make sure to leave some space between pieces for roasting, which keeps them from steaming and turning soggy.
4. Scatter the sliced smoked sausage over the vegetables.
5. Place the baking sheet in the oven and roast for about 30-35 minutes, stirring halfway through. You’re looking for golden, crispy edges on the potatoes and caramelized onions.
6. About 5 minutes before the bake is done, sprinkle the shredded cheddar cheese over the top and return to the oven. This step adds a gooey, melty finish that my family looks forward to every time.
7. Remove from the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving for a pop of color and fresh flavor.

One tip I picked up from my grandmother’s kitchen is to always taste and adjust the seasoning before adding cheese—sometimes a little extra salt or spice makes all the difference. And don’t skip stirring halfway through; it helps everything cook evenly and develop that irresistible roasted flavor.