Roasted Root Veggies with Chicken Sausage

I found this dish on Pinterest and decided to add my own twist to it. The sweet potatoes and parsnips added some sweetness to this veggie medley. Great thing about this dish is you can try using any veggies you like. I'll definitely be making this again soon!

Roasted Root Veggies with Chicken Sausage:

Serves about 4

Ingredients

• 1 package of chicken sausages, cut into small rounds
• 1 sweet potato, peeled and cut into 1" pieces
• 1 yellow bell pepper, cut into 1" pieces
• 1 lb parsnips, peeled and cut into 1" pieces
• A bunch of brussel sprouts, outer leaves removed and cut in half
• 2 tablespoons olive oil 
• 1 teaspoon of basil
• 1 teaspoon of parsley
• 1 teaspoon of onion powder (I also chopped some fresh onions to add a little more flavor)
• A pinch coarse salt and fresh ground pepper

Directions:

1. Preheat oven to 425 degrees.
2. Lightly oil or spray roasting pans
3. In a large bowl, combine all vegetables and sausage pieces. Drizzle oil over vegetables and toss well until coated completely. Spread out onto roasting pans and sprinkle basil, parsley, onion powder,salt and pepper.
4. Cook for 35 minutes, tossing vegetables about half way.

Note:
Be sure to cut all the vegetables and sausage same size to ensure that everything roasts up evenly. Use two baking sheets if needed.