Preheat the oven to 375°F. Place a large heavy-duty baking sheet into the oven to preheat for 5 minutes.

In a large bowl, stir together the olive oil, cinnamon, sugar, salt and pepper. Toss with the cubed sweet potatoes to coat well.

Carefully scatter the sweet potatoes directly onto the hot surface of the preheated baking sheet spacing evenly apart. The heat from the baking sheet will ensure crispy potatoes and help them to not stick. Place on the centre rack of the oven and roast for 15 minutes.

In the same bowl toss together the olive oil, Brussels sprouts and thyme, stirring to coat evenly.

After 15 minutes, pull the sweet potatoes and stir with a wooden spoon pushing them to one side of the baking sheet. On the other half, scatter the Brussels sprouts. Return to the oven and bake for 20-22 minutes more until both vegetables are tender and beginning to crisp and brown. Remove from the oven and allow to cool slightly.

Prepare the Maple Mustard Mayo in a small bowl, by whisking until smooth the olive oil, Dijon and grainy mustards, maple syrup, apple cider vinegar, egg- free mayo, salt and pepper.

To cook the Lightlife Italian sausages, spray a large non-stick skillet with cooking spray and heat over medium heat. Add the sausages and cook for 6 to 8 minutes, turning occasionally until evenly browned and heated through. Remove the sausages to a cutting board and let cool slightly before slicing each diagonally into 10 pieces.

To assemble the warm roasted salad, scatter the arugula on a large serving platter or on individual plates. Spoon over the warm roasted vegetables, Sprinkle with the barley (or bulgur) and top with the slices of sausages and apple. Serve up with a generous drizzle of the Maple Mustard Mayo and season to taste with salt and pepper.