Roasted Cinnamon Brussels Sprouts

foodnetwork.com

Cathy G

2 pounds (about 3 cups) small Brussels sprouts, ends trimmed, outer leaves removed, and halved

3 tablespoons olive oil

1 ½ teaspoons kosher salt

1 ½ pounds sweet potatoes (2 medium), peeled and cut into 1-inch cubes

½ teaspoon ground cinnamon

3 tablespoons pure maple syrup

2 cups lightly toasted pecan halves

½ cup sweetened dried cranberries

3 tablespoons crumbled goat cheese

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