Preheat the oven to 400°F and cover a large sheet pan with foil or a silpat mat and set aside.

Peel and dice the sweet potatoes then cut the ends off the brussels sprouts and cut them in half lengthwise. Place on the prepared baking sheet and drizzle with 1 tablespoon of olive oil. Place in the preheated oven for 20 minutes.

While the veggies are roasting, dice the apples (remove skin if desired) and slice the Al Fresco Sweet Apple Chicken Sausage on the bias and set both aside.

In a small bowl, combine the remaining 2 tablespoons of olive oil, thyme, rosemary, salt, pepper, maple syrup and dijon mustard and whisk well to combine.

When the veggies have been roasting for 20 minutes, remove them from the oven and add the sausage and apples to the pan. Drizzle the sauce over everything and toss well to combine. Spread the ingredients out evenly across the sheet pan in one even layer.

Bake for an additional 20-25 minutes or until veggies and apples are fork-tender and the edges are crispy and golden brown. If you want them more crispy you can broil it for 1-2 minutes.