Preheat the oven to 375ºF (190ºC). Grease a baking sheet or line it with parchment paper.
Cut potatoes into small bite sized chunks. Thin skinned potatoes (yukon gold or red bliss) do not require peeling. Add the cut potatoes to the baking sheet.
Slice the sausage into medallions approximately 1cm thick. Spread on sheet next to potatoes.
If any of the broccoli florets are larger than others, cut them in half so all pieces are about the same size. Add them to baking sheet next to the sausage.
Season the potatoes and broccoli with a drizzle (or spray) of olive oil, salt, pepper, and garlic powder (optional). Bake for 20 to 25 minutes or until the potatoes are cooked through.
