roasted veggies w/ chicken sausage

preheat oven to 375 degrees
the following quantities make enough for two 9 x 13 pans because we like leftovers

peel veggies if needed/desired; cut into uniform bite sized pieces (1" pieces, approx.)
i use the following, but you can improvise and adjust based on what you have or what you like:

6 red potatoes, good sized
6 carrots, good sized
2 sweet potato, large
4 parnsips
2 vidalia onions (add these in after the first 20 minutes of baking)

toss veggies w/ olive oil (and rosemary, if you like it). divide between the two pans. bake for 20 minutes, stir, add the onions and bake for 20 more minutes. stir veggies to loosen them from the pan, then add:

1 package of chicken sausages, sliced thick. we use a natural maple apple sausage. bake 20 more minutes. they're done when veggies are carmelized and cooked through. add salt and pepper to taste and you're done. excellent left over for breakfast or to heat up at lunchtime.