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Preheat oven to 475°F and line two baking sheets with parchment paper.
Dice 3 sweet potatoes and add them to a pan. Season with salt, garlic powder, onion powder, and rosemary. Spray with avocado oil spray.
Dice up a package of chicken sausage and add to sweet potatoes. Bake until crispy.
To the other pan add halved brussel sprouts and some diced carrots. Season with salt, garlic powder, onion powder, and rosemary.
Add balsamic vinegar, maple syrup, and coconut aminos to the brussel sprouts and carrots. Bake until crispy.
Broil the brussel sprouts and carrots for 3 minutes at the end.
Mix together Dijon mustard, honey mustard, lemon juice, coconut aminos, and hot honey. Add salt and garlic powder. Adjust sweetness as needed.
Store everything in the fridge for up to 4 days.