First, preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Next, add Brussels sprouts and sweet potatoes to a large mixing bowl. In a small bowl, combine 1 tbsp of the almond oil with balsamic vinegar and then pour this mixture over veggies. Next, toss together until veggies are completely covered in oil.
After, spread out in one even layer on the baking sheet. Bake for 30 minutes, flipping after 15 minutes. Once crispy and fork tender, remove from oven.
Meanwhile, add cauliflower rice and the remaining 1 tbsp almond oil to a skillet. Then, cook for 3-4 minutes, until warmed through.
Next, add cauliflower rice to a large mixing bowl. Top with cooked Brussels sprouts and sweet potatoes. Finally, add dried cranberries and pecans and toss together.
Once thoroughly combined, pour everything into a casserole dish or preferred dish and serve!
Roast veggies until soft and tender on the inside and crispy outside.
If cooking cauliflower rice from frozen, cook until heated through. See section above for detailed instructions.