Chicken Sausage with Roasted Veggies and Creamy Herb Sauce

1. Preheat oven to 400°F. Season chopped sweet potatoes and sliced brussels sprouts with olive oil, salt, and pepper. Spread onto a sheet pan and bake for about 20-25 minutes. Toss the veggies and add the chicken sausage to the pan. Cook for another 10-15 minutes.
2. While the sheet pan is baking, toss all ingredients for the creamy herb sauce (greek yogurt, garlic, basil, parsley, coriander, salt, pepper) into a high-speed blender or food processor and blend until fully combined.
3. Assemble bowls with the roasted chicken sausage and vegetables, then top with the creamy herb sauce.