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Preheat oven to 475F and line two baking sheets with parchment paper
Dice 3 sweet potatoes and add to first pan, season with salt, garlic powder, onion powder, and rosemary, spray with avocado oil spray
Dice chicken sausage and add to sweet potatoes, bake until crispy
On second pan, add halved brussel sprouts and diced carrots, season with salt, garlic powder, onion powder, rosemary, balsamic vinegar, maple syrup, and coconut aminos
Bake until crispy, then broil for 3 minutes at the end
Mix together Dijon mustard, honey mustard, lemon juice, coconut aminos, and hot honey with salt and garlic powder, adjust sweetness as needed
Store everything in the fridge for up to 4 days