Start veggie medley once turkey is in the oven! Cut sweet potatoes into 1/2-inch pieces. Separate remaining garlic cloves, then wrap unpeeled garlic cloves in foil.Add sweet potatoes, 2 tbsp oil and half the garlic salt to a parchment-lined baking sheet. Season with pepper, then toss to coat.Place foil-wrapped garlic cloves on one side of the baking sheet with sweet potatoes.Roast in the bottom of the oven until sweet potatoes begin to soften, 15-18 min, then flip sweet potatoes.

Meanwhile, trim, then halve green beans.Peel, then cut red onion into 1-inch pieces. Halve Brussels sprouts and remove any damaged outer leaves. (NOTE: Quarter any larger sprouts.)Add Brussels sprouts, red onions, green beans and 1 tbsp oil to a medium bowl. Season with remaining garlic salt and pepper, then toss to combine. Set aside.

Heat a medium non-stick pan over medium heat. (TIP: You can use the same pan you used to toast the walnuts!)When hot, add 1/2 tbsp butter, then swirl the pan until melted.Add pecans, 1/8 tsp sugar and 1/2 tsp cinnamon, Cook, stirring constantly, until fragrant and toasted, 3-4 min. Transfer to a small bowl and set aside.

After sweet potatoes are flipped, add Brussels sprout-bean mixture to the baking sheet. Return to the bottom of the oven. Roast until veggies are tender, 15-18 min.

Meanwhile, melt 2 tbsp butter in a medium microwavable bowl, 30 sec - 1 min. When veggies are done roasting, carefully unwrap garlic. Squeeze garlic from skins into bowl with melted butter. Whisk to combine.

Pour roasted garlic butter over roasted veggies, then toss to combine. Transfer veggies to a serving plate.Sprinkle pecans over top.