Preheat your oven to 425°F. Line a large sheet pan with parchment paper or lightly coat it with nonstick cooking spray.

Add the baby potatoes, bell pepper, yellow squash, zucchini, and red onion to the prepared sheet pan. Drizzle with the olive oil, then sprinkle with the garlic powder, Italian seasoning, smoked paprika, salt, and black pepper. Toss until all of the vegetables are evenly coated, then spread them into a single layer.

Roast the vegetables for 15 minutes. This gives the potatoes a head start so they'll be perfectly tender by the end of cooking.

Remove the sheet pan from the oven and add the sliced chicken sausage. Gently toss everything together, then spread it back into an even layer.

Return the pan to the oven and roast for 12 to 15 minutes, or until the potatoes are fork tender, the vegetables are lightly caramelized, and the chicken sausage is browned around the edges.

If desired, sprinkle the Parmesan cheese over the top while everything is still hot, then garnish with fresh parsley. Serve immediately and enjoy.