sheet pan harvest bowl

0 Preheat the oven: Heat it to 375 degrees. Dice everything as needed. Line an extra-large rimmed baking sheet with foil, parchment paper, or a silicon mat. Or don’t; it’s just easier to clean up.
1 Start cooking: Toss the [wprm-ingredient text="2 sweet potatoes" uid="9"] and [wprm-ingredient text="6 oz Brussels sprouts" uid="1"] in 2 of the [wprm-ingredient text="3 tbsp olive oil, " uid="2"][wprm-ingredient text="1/2 tsp salt" uid="3"], and [wprm-ingredient text="1/4 tsp pepper" uid="4"]. Spread this out into one layer on one side of the baking sheet, and then add the sliced [wprm-ingredient text="2 packs 12oz chicken sausage" uid="0"] to the other side. Bake for 20-25 minutes or until the sweet potatoes are tender.
2 Make the dressing: Mix everything together with a whisk or in a blender. Greek yogurt has a tendency to coagulate with vinegar, so the blender helps or whisk it vigorously.
3 Serve: Plate up the sheet pan items with diced apples, cranberries, and the dressing.