1 ¾ lbs Japanese sweet potatoes, cut into bite-sized cubes
1 ¼ lbs brussels sprouts, halved or quartered
2 large red pears, cut into chunks
2 tsp dried parsley
2 tsp dried thyme
2 tsp dried rosemary
Salt and pepper, to taste
1 shallot, finely chopped
¼ cup olive oil
2 tbsp maple syrup
1 tbsp Dijon mustard
¾ cup whole raw pecans
Preheat oven to 425 degrees F. Meanwhile, place potatoes, Brussels sprouts, and pears in a large mixing bowl. In a small bowl, whisk together shallot, herbs, mustard, oil, salt & pepper, and maple syrup. Pour dressing mixture over the vegetables and mix until evenly coated. Place veggies on a parchment lined baking sheet (you may need two if yours are small) and set a timer for 55 minutes. With 15 mins left on the timer, add sausage and pecans. Mix with the sausage and pecans in with tongs until they are evenly spread throughout the potato and veggie mixture.
Once the last 15 minutes are up, remove the tray (or trays) from the oven and serve the sausage and veggie mixture warm.