Roasted Sweet Potatoes and Brussels Sprouts with Cranberries and Pecans

Preheat oven to 450F. Line a baking sheet with Reynold's Wrap^® Heavy Duty Foil.

In a large bowl, toss together sweet potatoes, Brussels sprouts, 3 tablespoons olive oil and seasoned salt. Mix well and then spread in a single layer on a foil-lined baking sheet.

Roast 20 to 30 minutes, turning 1 to 2 times during baking. Add the cranberries and pecans for the final five minutes of roasting.

Meanwhile, whisk together mustard, vinegar and 1/4 cup olive oil and season with salt and pepper to taste.

Remove the vegetable mixture from oven and transfer into a serving bowl. Drizzle with vinaigrette and gently toss. Serve immediately.