Step 1

Preheat oven to 425 and grease an 8x8” (or 9x9”) casserole dish. Halve brussel sprouts (Quarter if extra large) & chop sweet potatoes into 1/4” pieces

Step 2

In a mixing bowl, toss brussel sprouts and cranberries in ~ 1-2 T olive oil, salt, and pepper and spread onto a greased roasting pan. Use the same bowl to then toss sweet potatoes in 1-2 T olive oil, salt/pepper, & cinnamon. Spread into a separate greased roasting pan.

Step 3

Roast veggies for 20-25 minutes (until lightly charred and tender).

Step 4

While veggies roast, prepare the maple balsamic sauce by whisking together the maple syrup, balsamic vinegar, salt & pepper. Set aside.

Step 5

When veggies have finished roasting, pour all into the mixing bowl and add pecans. Pour the maple balsamic sauce over the veggies/pecans and toss to coat. Then, pour this into the prepared casserole dish.

Step 6

Bake at 425 for 10-15 minutes longer. Allow to cool, serve, and enjoy!