Roasted Potatoes with Brussels Sprouts and Sausage

INGREDIENTS

lbs Yukon gold potatoes (chopped into 3/4" - 1" pieces)

2 tbsp

olive oil

1 lb

Brussels sprouts (trimmed and sliced in half)

1 lb

hot sausage (feel free to substitute 1/2 lb of bacon)

8 oz

Monterey Jack cheese (diced into 1/2" chunks)

1/2 cup

freshly grated Pecorino Romano or Parmesan cheese

1 tbsp

fresh thyme leaves (or about 1 teaspoon dried thyme)

1 1/2 tsp

kosher salt (adjust to taste)

1/2 tsp

freshly cracked black pepper (adjust to taste)

butter or oil (for greasing the baking dish)