1 pound Brussels sprouts, trimmed and halved 1 large sweet potato (about 12 ounces), peeled and cubed (3/4-inch) 3 tablespoons extra-virgin olive oil 1 teaspoon ground cumin 1 teaspoon paprika 1 teaspoon salt ½ teaspoon ground pepper ¼ teaspoon cayenne pepper
Preheat oven to 450°F.
Low-Carb Nut-Free Dairy-Free Soy-Free High-Fiber Vegetarian Egg-Free Gluten-Free
Large rimmed baking sheet