This smelled so good coming out of the oven that people gathered early

This is the sort of recipe that happily bends to what you have on hand. If you don’t have baby potatoes, use regular russets or Yukon Golds cut into chunks; just keep the pieces similar in size so they cook evenly. You can swap in pork or turkey Italian sausages if that’s what you keep in the freezer—just keep an eye on the cooking time and make sure they’re fully done.

For more vegetables, tuck in chunks of carrot, wedges of fennel, or Brussels sprouts halves; just remember that denser vegetables may need a few extra minutes in the oven, so you can start them on the pan 10 minutes early if you like. If you enjoy a bit of heat, use hot Italian chicken sausage or add a pinch of red pepper flakes when seasoning the vegetables.

For a lighter, more Mediterranean feel, squeeze fresh lemon over the finished dish and scatter on a few olives or cherry tomatoes during the last 10 minutes of roasting. Leftovers reheat beautifully in a skillet the next day—slice the sausages and crisp everything up in a little olive oil for a quick farmer’s-style hash, perhaps with a fried egg on top for breakfast or a simple supper.