112 oz. package fully cooked chicken sausage (I typically use sweet Italian or sun-dried tomato from Trader Joe's)
1medium sweet potato
1large red onion
Preheat oven to 425 degrees and line large baking sheet (I use 10x15) with parchment paper.
Peel and chop sweet potato, carrots, red onion, & parsnip. Halve Brussels sprouts or quarter if they’re large. Use a paper towel or clean dish towel to pat veggies dry if they’re wet from being washed. Add veggies to baking sheet, along with sliced chicken sausage.
Drizzle with olive oil and season with black pepper, garlic powder, and salt.
Bake for 25-28 minutes at 425 degrees, stirring halfway through. Turn on the broiler for 1-2 minutes at the end to make the veggies crispy. Serve immediately.