Preheat oven to 425°F.
Add the sweet potatoes, Brussels sprouts, red onion, apple, and chicken apple sausage to a large sheet pan. Add garlic, olive oil, salt, and pepper, then toss to coat.
Spread everything into an even layer, arranging the Brussels sprouts cut-side down as much as possible.
Roast for 35 minutes without flipping. Broil for 2–3 minutes at the end for extra caramelization and crispiness.
While it cooks, whisk together the balsamic vinaigrette ingredients.
Remove the sheet pan from the oven. Top with dried cranberries, pecans, and Parmesan, then drizzle with the balsamic vinaigrette.
Serve and enjoy
