That’s an easy to prepare side dish that complements just about everything. We enjoyed it with grilled chicken.

1 pound Brussels sprouts, trimmed and halved
1 large sweet potato (about 12 ounces), peeled and cubed
3 tablespoons extra-virgin olive oil
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon ground pepper
1/4 cayenne pepper

Preheat oven to 450 F. Toss Brussels sprouts, sweet potatoes, oil, cumin, paprika, salt, pepper and cayenne on a large rimmed baking sheet; spread in a single layer. Roast until tender and browned, about 20 minutes, stirring halfway through.