This sheet tray is a perfect summer to fall weeknight dinner!

1. Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
2. Chop all your veggies and slice your chicken sausage. Place them on baking sheet.
3. Drizzle with olive oil and sprinkle with salt, pepper, garlic powder and dried thyme. Toss together gently with your hands to combine.
4. Cook for 45 to 50 minutes, mixing halfway through. You want them cooked through and slightly crisp.
5. While they cook, whisk together white wine vinegar, Dijon mustard and maple syrup and keep whisking while you drizzle in avocado oil. Whisk until thickened.
6. Remove your tray from the oven, and gently pour your dressing over the warm veggies. Scoop into your serving bowl and dive in!
7. Sprinkle with some fresh chopped sage for an added burst of flavor.