One-Pan Whole30 Roasted Sausage and Romesco

1 Preheat oven to 425F.
2 Add red pepper, onion, garlic, and oregano to a roasting tray. Season with a pinch of salt and pepper and 2 tbsp EVOO. Toss everything to coat and spread vegetables evenly across the bottom of the tray. Place sausages directly overtop of vegetables. Brush the tops of the sausages with a bit of EVOO. Transfer to oven and roast 30-35 min (flip sausages halfway), or until sausages reach an internal temperature of 160F on an instant read thermometer.
3 Remove roasting tray from oven. Set sausages aside and transfer all the vegetables and rendered juices to a high-speed blender along with 1 tbsp sherry vinegar. Blend on medium speed (if you have speed settings) until mixture is smooth and creamy. With the blender still running, slowly drizzle in 2 tbsp of EVOO (the goal is to achieve an emulsification). Turn blender off and taste Romesco for seasoning. Adjust as required.
4 To plate, spoon Romesco onto a serving dish. Slice sausages in half and arrange overtop of Romesco. Garnish with fresh parsley leaves and a drizzle of EVOO.