• Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.

Prepare the Vegetables

• Peel and cube the sweet potatoes into approximately 1-inch pieces.

  Slice the bell peppers into cubes.

  Slice the zucchinis into rounds.
• In a large mixing bowl, combine the cubed sweet potatoes, bell peppers, and zucchini rounds. Drizzle with 2 tablespoons of olive oil. Sprinkle the cajon seasoning, salt, and black pepper over the vegetables. Toss everything together until the vegetables are evenly coated with the oil and seasonings.
• Slice the Andouille sausages into ¼ - inch thick rounds.
• Spread the seasoned vegetables and sweet potatoes in an even layer on the prepared baking sheet.
• Place the sheet pan in the preheated oven and roast for 25-30 minutes. Halfway through the cooking time (around 15 minutes), stir the vegetables and sausage to ensure even cooking and browning.
• After 25-30 minutes, arrange the slices of Andouille sausage on top of the vegetables, ensuring they are evenly distributed. Add back to the oven for 10 minutes.
• After 40 minutes, check the sweet potatoes for tenderness by piercing them with a fork. They should be soft and slightly caramelized. The Andouille sausage should be nicely browned and slightly crisp on the edges.