Preheat the oven to 350° F.
Trim and halve the brussels sprouts.
Chop the potatoes into 1" inch pieces
Dice the onion into 1" inch pieces.
Combine the brussels sprouts, sweet potatoes, and red onion across two baking sheets. Toss with olive oil, salt, and pepper. Roast for 25 to 30 minutes, until golden and caramelized flipping once halfway through the cooking time.
Add the pecans to the baking sheet when there are 5 minutes left so that the pecans can also get toasted.
Meanwhile, combine the maple syrup, honey, lemon juice, orange juice, 1 orange slice, and cinnamon stick in a small saucepan and simmer over medium-low heat for 10 minutes to combine the flavors and infuse the maple syrup with cinnamon and orange flavors. Do not boil.
Add the dried cranberries to the baking sheets and spoon the syrup over the roasted veggies. Put back into the oven for 5 minutes so that the veggies soak up the syrupy goodness.
Place in a serving dish and top with orange zest and fresh parsley.