Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with parchment paper.
Prepare the veggies. Cut the bottom ends off of the Brussels sprouts and slice them in half the long way (from trimmed end to top). Then chop the sweet potatoes into roughly ½" to ¾" cubes.
Place sweet potatoes and Brussels sprouts in a medium bowl and add extra-virgin olive oil, salt, pepper, garlic powder, and cumin. Mix until veggies are evenly coated in oil and seasoning.
Place veggies on the prepared baking sheet (I like to separate mine so that if one cooks faster than the other they can easily be removed from the oven). Bake for 25-30 minutes, stirring half way through, until Brussels sprouts are crisp on the outside and sweet potatoes are caramelized and edges are browned.
Transfer to a serving bowl.
If desired, add the below and enjoy:- Chopped walnuts or pecans.- Sprinkle with additional sea salt.- Add a maple balsamic drizzle. Mix together maple syrup and balsamic vinegar and drizzle over veggies right before serving.
Try to avoid Brussels sprouts with lots of wilted leaves, or ones that are softer to the touch. Brussels sprouts should be firm.
Cooking time will vary pending the size of your vegetables. Separate the Brussels sprouts and sweet potatoes on the pan. If one cooks faster than the other, you can easily remove them and let the others continuing roasting for a few more minutes
If you'd like to double the recipe, I recommend using 2 baking sheets so the veggies can be spread out on the baking sheets (use one baking sheet for Brussels and one for potatoes).
Leftovers can be stored in an airtight container in the fridge for 3-4 days. Reheat in the oven, air fryer, or microwave.
Nutrition does not include the maple balsamic drizzle.