Arrange the Brussels sprouts and sweet potatoes on a baking sheet. Drizzle with 2 tablespoons extra virgin olive oil and sprinkle with salt and pepper. Roast in the oven for 30-40 minutes until golden brown.
Meanwhile, cook the Veggiecraft Sweet Potato Penne according to the package directions.
In a small bowl whisk the remaining two tablespoons extra virgin olive oil, balsamic vinegar, maple syrup, salt, and cinnamon.
In a large bowl toss the roasted Brussels sprouts and sweet potatoes, penne, pecans, cranberries, and balsamic dressing. Serve with a garnish of fresh thyme.