Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.

Toss sweet potato, bell pepper, onion, and Brussels sprouts with 2 tablespoons olive oil, salt, and pepper in a large bowl.

Spread vegetables evenly on the prepared baking sheet, ensuring they're not overcrowded.

Roast for 25-30 minutes, stirring halfway through, until vegetables are tender and slightly caramelized.

While vegetables are roasting, massage kale with remaining olive oil in a large bowl until leaves are tender and slightly darkened.

Whisk together balsamic vinegar and maple syrup in a small bowl.

Once vegetables are done, let them cool for 5 minutes.

Combine roasted vegetables with massaged kale, drizzle with balsamic-maple mixture, and top with toasted pecans and goat cheese if using.