Preheat the oven to 425°F.

Quarter the baby potatoes and halve the brussels sprouts.

Add the potatoes and brussels to a large sheet pan.

Drizzle with about 1½ tsp oil and season pretty generously with smoky applewood seasoning, garlic powder, smoked paprika, onion powder and black pepper.

Toss until evenly coated.

Spread everything into an even layer, placing the brussels cut-side down when possible.

Roast for 15 minutes.

While those roast, slice the chicken sausage into rounds and chop the red bell pepper, orange bell pepper and red onion.

Remove the sheet pan from the oven and toss the potatoes and brussels.

Add the chicken sausage, peppers and red onion.

Drizzle with the remaining ½ tsp oil and add another generous sprinkle of seasoning.

Spread everything back into an even layer and roast for another 15–18 minutes, or until the potatoes are tender and everything is starting to caramelize.

While that cooks, make the sauce.

Whisk together the greek yogurt, light mayo, dijon, hot honey, apple cider vinegar, lemon juice, garlic powder, smoky applewood seasoning and black pepper.

Add a splash of water if needed until creamy and drizzleable.

Once the potatoes are tender, switch the oven to broil for 2–3 minutes to get the sausage and vegetables extra browned and crispy.

Remove from the oven and immediately sprinkle the parmesan over the hot sheet pan.

Plate & drizzle the creamy hot honey dijon over everything.

Finish with extra black pepper or a little extra hot honey if desired.