1. Preheat the oven to 425°F (220°C).

2. Cut the chicken sausage into bite-sized pieces.

3. Wash and chop the Yukon gold potatoes into small cubes.

4. In a large mixing bowl, combine the chopped potatoes, cauliflower florets, and broccoli florets. Drizzle with olive oil and season with salt, pepper, and any other desired spices.

5. Spread the vegetables evenly on a baking sheet lined with parchment paper.

6. Place the chicken sausage pieces on top of the vegetables.

7. Roast in the preheated oven for 25-30 minutes, or until the potatoes are crispy and the sausage is cooked through.

8. Serve hot and enjoy!