Preheat the oven to 415°F. Line a pan with foil or spray with non-stick spray.
Place the potatoes (and carrots if you're using them) on the pan. Drizzle with a little of the olive oil S&P. Bake for 10 minutes while you prep the other vegetables since they take longer to cook. Pull the pan from the oven and top with the remaining vegetables and sliced sausage links. Drizzle olive oil over the top and then sprinkle the salt, garlic powder and lemon pepper on top. Toss with a spatula, until evenly coated.
Bake for 20-25 minutes, or until vegetables are fork tender. I like to toss the vegetables half way through. Top with chopped parsley if desired. Enjoy plain or on top of a bed of rice.
You can use any vegetables that are in season. Some of our other favorites to add in are sweet potatoes, carrots, zucchini or squash, green beans and brussels sprouts.