1pound (3 cups; 336g)Brussels sproutstrimmed and halved
1/4cup (49g)olive oil
Seasoned salt and pepper
3-4sprigs fresh rosemary
1/3cup (46g)dried cranberries
1/3cup (36g)dry roasted pecans,coarsely chopped
Optional: freshly grated Parmesan cheese
PREP: Preheat the oven to 400 degrees F. Coin the sausage into 1/2-inch thick slices. Peel and chop the sweet potatoes into 1/2-inch cubes (we want these fairly small so they'll cook in time). Trim the ends off the Brussels and remove any damaged/browned exterior leaves. Slice the Brussels in half. (Quarter extra-large Brussels).
SHEET PAN: Add the prepared sausage, sweet potato, and Brussels to the large sheet pan. Drizzle olive oil over everything.
SEASONINGS: In a small bowl, combine oregano, thyme, basil, paprika, garlic powder, seasoned salt (I use 1/2 teaspoon -- scale to preference), and cracked pepper (I use 1/2 teaspoon). Sprinkle over the veggies. Stir to generously coat everything in the oil and seasonings. Spread everything out into one even layer (See Note 1).
BAKE: Add 3-4 sprigs of rosemary on top and then bake for 15 minutes. Remove from the oven, toss everything around, and return to the oven to bake for another 10-20 minutes or until veggies are crisp-tender.
ADD CRANBERRIES AND PECANS: Remove from the oven and toss again. Add in the dried cranberries and coarsely chopped pecans. Discard the sprigs of rosemary. If desired, top with freshly grated Parmesan cheese. Enjoy immediately!
Note 1: The more room everything has to roast, the quicker and better they will turn out. If veggies are crowded/overlapping they will steam, not roast, making a huge difference in end flavor.