Sheet Pan Sausage with Fig Dijonnaise

• In a large bowl, toss together Brussels sprouts, half the jam, a drizzle of olive oil, a pinch of salt, and pepper until thoroughly coated. Transfer to one third of a baking sheet. (For 4 servings, spread across half the baking sheet.) • Add sweet potatoes to empty side of same sheet (leaving an open space in the center); toss with a drizzle of oil, salt, and pepper. (For 4, spread out sweet potatoes on a second baking sheet.) • Prick sausage* a few times with a fork; place in a single layer on center of sheet. (For 4, place sausage on opposite side of sheet from Brussels sprouts.) Roast on top rack until sausage is cooked through and veggies are browned and tender, 18-20 minutes. (For 4, roast sweet potatoes on middle rack and sausage and Brussels sprouts on top rack, swapping positions halfway.)

• While everything roasts, in a small bowl, combine mayonnaise, mustard, and remaining jam.