Roasted Sweet Potatoes & Brussel Sprouts

Cut up sweet potatoes and brussel sprouts. Add to a bowl and mix with all of the seasonings (paprika, cayenne pepper, brown sugar, cumin, salt, and pepper). Drizzle olive oil and some balsamic vinegar on top and mix all together. Roast at 425 degrees Fahrenheit until cooked through and browned for 20-30 minutes. Flip half way through. At the end toss with the dried cranberries and chopped pecans.