• Preheat oven to 400 degrees. Line a large baking sheet pan with aluminum foil and spray it with cooking spray.
• Bring the orange juice to a boil and pour it over the dried cranberries in a small bowl. Cover the bowl with plastic wrap and set it aside until the vegetables are done roasting.
• In a large bowl, whisk together the olive oil, balsamic vinegar, maple syrup, chili powder, and garlic powder.

  Add the halved brussels sprouts and chopped sweet potatoes to the bowl and toss until coated in the dressing.
• Pour the vegetables onto the prepared baking sheet and arrange them in a single layer, spreading them out as much as possible.

  Generously season with salt and black pepper.
• Roast for 30-35 minutes, stirring every 10-15 minutes, until the brussels sprouts are crispy on the outside and tender on the inside and the sweet potatoes are golden brown and nearly fork-tender.

  The cook time will vary depending on the size of the brussels sprouts and sweet potatoes, so be sure to check them toward the end of the baking time.
• Add the pecans and roast for an additional 6-8 minutes or until the pecans are toasted. Keep a close eye on them so they don't burn.
• Drain the orange juice from the cranberries.
• Serve the roasted brussels sprouts and sweet potatoes with the plump cranberries and a drizzle of maple syrup and/or balsamic vinegar, if desired.
• Store leftovers in an airtight container in the refrigerator for 3-4 days.

Make Ahead

• Roasted brussels sprouts and sweet potatoes are best served fresh from the oven. To save some time, you can prep the individual components and day or two ahead of time and store them separately in the refrigerator.

  • Mix the dressing together and store it in a small covered bowl.

  • Clean and halve the brussels sprouts and place them in an airtight container or ziptop bag.

  • Peel and cut the sweet potatoes and store them in water.