Preheat oven to 350°F. Line a rimmed baking sheet with parchment paper.

In a medium bowl, whisk together maple syrup, melted butter, cinnamon, salt, garlic powder, nutmeg, and a pinch of cayenne pepper (if using).

Add the pecans and toss until coated. Using a slotted spoon, spread them in a single layer on the baking sheet.

Bake for 15–18 minutes, stirring halfway through, until they’re caramelized. Let cool completely, they’ll crisp up as they cool.

While the pecans bake, raise oven temperature to 400°F. Line another large pan with parchment paper or lightly coat it with cooking spray.

Trim the Brussels sprouts, remove the outer leaves and halve any that are larger than 1 inch. Scrub the carrots and slice diagonally into 1-inch pieces.

In a large bowl, whisk together olive oil, salt, and black pepper. Add the vegetables and toss to coat.

Spread them on the baking sheet, placing Brussels sprouts cut side down. Add rosemary sprigs and roast in a hot oven for about 15 minutes.

Flip and continue roasting for another 20 minutes, until the carrots are tender and the sprouts turn golden brown. If needed, cover loosely with aluminum foil to keep them from over-browning.

In a small saucepan over medium heat, combine cranberries, maple syrup, apple cider, butter, and Dijon mustard (optional).

Simmer for 6–8 minutes, stirring often, until the cranberries pop and the sauce thickens slightly.

Transfer roasted vegetables to a large bowl and discard rosemary sprigs.

Spoon the glaze over the vegetables and toss gently to coat.

Arrange on a serving platter and top with maple spiced pecans, crumbled goat cheese, and extra rosemary sprigs if desired.