The flavor of citrus in this dish gives a lift to the roasted vegetables that's particularly nice at this time of year. I like to serve it for Sunday lunch since it's quick to throw together but feels worthy of a sit-down meal. Smoke paprika is easy to find in many grocery stores now, but if you can't locate any, just omit.
To give this an Italian flavor instead, use lemon in place of the orange zest, omit the paprika and tuck in a few sprigs of rosemary while the vegetables are cooking.
Spanish Sausage and Sweet Potatoes
In a large baking dish or a baking tray with a rim, add the vegetables and drizzle with oil. Sprinkle over the orange zest, paprika and cayenne, if using. Salt and pepper generously, then toss to coat with your hands.
Nestle the sausages among the vegetables and cover the pan with a sheet of foil. Bake for 35 minutes, then remove the foil and stir the vegetables gently. Continue cooking for another 10-20 minutes, or until the vegetables are very tender (this will depend on the size of your vegetables and how closely packed they are; a crowded dish will require extra cooking time for soft roasted potatoes).
Serve with a side of greens or a hearty winter salad.