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Position your oven rack to the middle and pre-heat to 400 F. Line your sheet pan with parchment paper and set aside.
To a large mixing bowl, add sweet potato, brussels sprouts, olive oil, and seasonings. Toss until everything is evenly coated.
Transfer to the lined sheet pan. Bake for 15-minutes.
Remove the tray from the oven, and mix in sliced chicken sausage.
Return to the oven and bake for another 20-30 minutes, or until vegetables are browned and cooked though.
While that's cooking, assemble your yogurt honey mustard sauce. Add all ingredients to a small bowl and mix until smooth and combined. Taste, and adjust salt as desired (I like a full ¼ teaspoon). If you want to use this as a drizzle instead of a dip, slowly stir in a few teaspoons of water. Set aside.
Transfer the veggies and chicken sausage to bowls. Add a generous spoonful of yogurt honey mustard sauce, and enjoy immediately!