Preheat the oven to 400 degrees and lightly spray a baking sheet with cooking spray.
Cut the stump end off the brussels sprouts then pull away the first couple of layers of leaves and thinly slice them.
Peel the sweet potato and slice so the pieces are similar size as the brussels sprouts so they cook evenly.
Thinly slice the onion then add the brussels, sweet potato and onion to the baking sheet.
Sprinkle with Italian seasoning, salt and pepper then drizzle with olive oil gently tossing to coat.
Bake 25-35 minutes, turning about halfway through until the vegetables are fork-tender.
Add the dried cranberries, pepitas and 3 tablespoons of balsamic glaze. Taste and adjust for salt. Additional balsamic glaze may be added or drizzled over the top.