Brown Butter Pasta with Sweet Potatoes and Brussels Sprouts

INGREDIENTS

large sweet potato, peeled and cut into 1/2-inch cubes

2 cups

halved brussels sprouts

1/2

red onion, sliced

1 tbsp

olive oil

Salt and black pepper,

6 tbsp

unsalted butter

8 oz

whole wheat pasta (we used DeLallo Organic Whole Wheat Fussili)

1/2 cup

pecans

1/2 cup

dried cranberries

1/2 cup

crumbled feta cheese