• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry all produce. • Dice sweet potato into 1/2-inch pieces. Core, deseed, and dice bell pepper into 1/2-inch pieces. Cut broccoli florets into bite-size pieces if necessary.

• Toss sweet potato and bell pepper on a baking sheet with a large drizzle of olive oil, Fry Seasoning, salt, and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.

• Meanwhile, toss broccoli on one side of a second baking sheet with a drizzle of olive oil, salt, and pepper. • Place sausage* on empty side of same sheet. • Roast on top rack, flipping sausage halfway through, until broccoli is browned and tender and sausage is fully cooked, 15-20 minutes.

• While everything roasts, trim and thinly slice scallions, separating whites from greens. • In the last 5 minutes of sweet potato and bell pepper roasting, carefully sprinkle scallion whites on top.

• Once sausage is done, transfer to a cutting board. Let cool slightly, then thinly slice. • Carefully transfer roasted broccoli to sheet with sweet potato and bell pepper; toss to combine.

• Divide veggie jumble and sausage between plates. Drizzle with honey dijon dressing. Sprinkle with scallion greens and serve.