Place the Brussels sprouts, sweet potatoes, and minced garlic in a large bowl. Drizzle with olive oil and honey.
Add salt, pepper, garlic powder, onion powder, and cumin. Toss to coat vegetables evenly.
Prepare a baking sheet by lining it with lightly greased aluminum foil. Arrange the seasoned vegetables in a single layer on the sheet.
Roast in the oven for 40 minutes or until the veggies become tender and slightly browned, stirring halfway through the cooking time.