Roasted Vegetables with Smoked Sausage is a very tasty meal, quick and easy to fix and has become a favorite in our house. I use cleaned and sliced red and green peppers, red onions cut into chunks, carrots and broccoli (the carrots and broccoli are blanched prior to roasting) - I toss the vegetables in a pan with olive oil, 1/2 tsp garlic salt and 1/4 tsp each of oregano, thyme and rosemary, kosher salt and black pepper to taste; spread the vegetables on a baking tray lined with aluminum foil, spread smoked sausage diagonally sliced about 3/8" thick and tater tots (the original recipe called for potatoes but I had a lot of trouble getting the right size so they would cook in the same time) over the top and bake in a 400 °F oven for 20 minutes or so - I find that the tater tots being fully cooked is a pretty good indication of the correct time. The original recipe calls for asparagus spears being added at the 10 minute mark, but were getting "shoestring" spears at the moment and they get badly over-cooked so we're leaving them out. I'm planning to try adding sliced yellow squash when they become more readily available.
The photo is of an earlier version using cut-up potatoes, the present version with the tater tots is way better than that as it gives very consistent results.