Preheat oven to 425 degrees F.
Transfer all of the ingredients except for the sausage and the wine to a large ziplock bag. Seal the bag and shake well to coat vegetables in oil and spices.
Transfer the seasoned veggies to a large roasting dish or rimmed baking sheet. Spread evenly across the bottom (see notes).
Place the sausage in the same ziplock bag that the vegetables were in and gently shake to coat the sausage with any remaining olive oil and herbs.
Place the sausage directly on top of the vegetables and transfer the baking pan(s) to the oven. Roast for 30 minutes or until the vegetables are golden and crispy around the edges.
Remove the pan from the oven and carefully toss the vegetables and sausage in the cooking juices. Add the wine to the pan and return the pan to the oven. Bake for an additional 15-20 minutes, or until the sausage is fully cooked and the potatoes are tender.
Serve hot with a side of mustard, fresh bread, or applesauce, if desired.
Enjoy!
