Heat the oven: Preheat to 425°F (220°C). Line a large sheet pan with parchment for easy cleanup, or use a light coat of oil.

Prep the potatoes: Halve or cube them into even 1-inch pieces. The more uniform the sizes, the more evenly they roast.

Slice the sausage: Cut into 1/2-inch coins if smoked, or leave fresh sausage in chunks or whole links to roast and slice later.

Toss the veg: In a big bowl, combine potatoes, onion wedges, Brussels sprouts, garlic, rosemary, thyme, smoked paprika, 3 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon pepper. Toss until glossy and well-coated.

Spread on the pan: Scatter the vegetables across the sheet pan in a single layer. Nestle the sausage pieces in between so everything touches the pan for browning.

Roast, then add cranberries: Roast for 20 minutes. Pull the pan, add the cranberries, and drizzle with honey or maple. Toss gently and spread back out.

Finish roasting: Roast another 15–20 minutes, until potatoes are tender and golden, sausage is browned, and cranberries have burst slightly.

Brighten it up: Grate lemon zest over the pan and squeeze a little juice. Taste and adjust salt and pepper.

Garnish and serve: Sprinkle with chopped parsley and serve hot. It’s great on its own or with a simple green salad.