Step 1: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup of your roasted brussels sprouts and sweet potato hash.
Step 2: In a large mixing bowl, combine the halved Brussels sprouts and cubed sweet potatoes. Drizzle with olive oil and sprinkle with smoked paprika, garlic powder, salt, and pepper.
Step 3: Toss the vegetables thoroughly until they are evenly coated in oil and spices, which is essential for a flavorful roasted brussels sprouts and sweet potato hash.
Step 4: Spread the mixture onto the prepared baking sheet in a single layer, ensuring no pieces are overlapping to allow for maximum crisping.
Step 5: Roast for 25-30 minutes, tossing the roasted brussels sprouts and sweet potato hash with a spatula halfway through the cooking time.
Step 6: If using pecans, add them to the pan during the last 5 minutes of roasting. Remove from the oven when the sprouts are charred and the potatoes are fork-tender.
Step 7: Garnish with fresh parsley and serve your roasted brussels sprouts and sweet potato hash warm, perhaps with a squeeze of lemon.