Preheat the oven. Preheat your oven to 400°F and grab a large, rimmed sheet pan.

Start with the potatoes and carrots. Place the baby potatoes and carrots on your sheet pan. Drizzle with 2 tablespoons of olive oil, then sprinkle with 1 teaspoon each of garlic powder and onion powder, all of the smoked paprika, and salt and pepper to taste. Toss everything together until the vegetables are well coated.

Roast the first round. Place the sheet pan in the oven and roast for 20 minutes, stirring about halfway through.

Prep the remaining ingredients. While the potatoes and carrots roast, halve the Brussels sprouts and slice the chicken apple sausages into approximately 1½-inch pieces.

Add the Brussels sprouts. Remove the sheet pan from the oven and add the Brussels sprouts. Drizzle with the remaining 1 tablespoon of olive oil, sprinkle with the remaining ½ teaspoon each of garlic powder and onion powder, and add another little sprinkle of salt and pepper. Toss to coat and return to the oven for 10 minutes.

Add the chicken apple sausage. Remove the pan from the oven again and add the sliced chicken apple sausage. Give everything a good stir so the sausage gets cozy with the vegetables. Return to the oven for another 20 minutes, stirring halfway through.

Finish with maple syrup. Remove the sheet pan one last time and drizzle the pure maple syrup over the whole kit and kaboodle. Toss everything together until coated, then return to the oven for 10 more minutes, until the vegetables are tender and the sausage is heated through.

Serve and enjoy. Dish it up while it's warm and enjoy! Not everything has to be hard, my friends.