In my humble opinion, the perfect Thanksgiving meal involves a LOT of sweet potatoes, in as many iterations as possible. Yep. I’m that girl who shows up to Thanksgiving carrying a giant sweet potato casserole, a sweet potato pie (or two) with homemade whipped cream, aaaaaand this Roasted Sweet Potato and Brussel Sprout dish. Garam masala is the secret spice blend that kicks the roasted veggies up a notch, along with tart pomegranates and crunchy toasted hazelnuts. Top it all off with an irresistible Miso-Tahini sauce, and you’ve got a Thanksgiving side dish that has everyone coming back for seconds (..or thirds)!