Preheat oven to 400 degrees.

Chop the vegetables into large pieces. 

Blanch the Brussels sprouts in boiling water for 1 min. then transfer to cold water.

Briefly cook the sweet potato in water until it is slightly soft. 

In small frying pan pan, place pecans with a little maple syrup, cooking until they are caramelized.

In large bowl, combine sweet potato with Brussels sprouts and cranberries, then add oil, salt, and maple syrup.

Stir in 1/2 of the pecans to the vegetable mix. Pour the mixture onto a baking sheet.

Pour remaining pecans on top.

Bake for approximately 20 minutes or until golden and roasted.